Classic Jewish Chicken Soup Recipe

Name: Classic Jewish Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken, giblets removed; 2 large onions, chopped; water to cover; 2 tablespoons dried dill weed (optional); 2 tablespoons dried parsley (optional); salt and ground black pepper to taste; 4 large carrots, peeled and cut into cubes; 2 potatoes, peeled and cut into cubes; 2 leeks, diced; 3 stalks celery, diced; 1 large kohlrabi bulb, peeled and diced; 3 parsnips, peeled and cut into cubes; 2 tablespoons chicken bouillon granules (optional); 1 pinch salt and ground black pepper to taste

Servings: persons

1 whole chicken, giblets removed
2 large onions, chopped
water to cover
2 tablespoons dried dill weed (optional)
2 tablespoons dried parsley (optional)
salt and ground black pepper to taste
4 large carrots, peeled and cut into cubes
2 potatoes, peeled and cut into cubes
2 leeks, diced
3 stalks celery, diced
1 large kohlrabi bulb, peeled and diced
3 parsnips, peeled and cut into cubes
2 tablespoons chicken bouillon granules (optional)
1 pinch salt and ground black pepper to taste

1
Put chicken in a large pot with the chopped onions. Pour enough water into the pot to cover; add dill, parsley, salt, and pepper. Bring to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes.
2
Skim and discard any foam from the top of the simmering liquid. Remove chicken to a cutting board. Remove as much meat from the chicken bones as possible; cut into chunks.
3
Return the liquid to a boil. Add carrots, potatoes, leeks, celery, kohlrabi, and parsnips to the boiling liquid. Reduce heat to medium-low and cook until the vegetables are tender, about 20 minutes. Stir cooked chicken chunks and chicken bouillon into the mixture. Season again with salt and pepper. Cook until the chicken is hot, about 5 minutes.

176

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 whole chicken, giblets removed, 2 large onions, chopped, water to cover, 2 tablespoons dried dill weed (optional), and more.

Yes, Classic Jewish Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Classic Jewish Chicken Soup

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