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: 20 cups cold water; 8 chicken, bottoms; 4 large carrots, cut to 2 . 5-inchx . 5-inch pieces; 3 stalks celery, cut like carrots; 2 parsnips, cut like carrots; 1 turnip, cubed (bite-sized); 2 large onions, cut in half; 1 bunch parsley (tied up); 1 bunch dill (tied up); salt & pepper or chicken bouillon

Servings: persons

1
Bring water to boil, add chicken, return to boil (covered).
2
Add all vegetables except for parsley & dill and allow to cook on medium to low heat, uncovered, until reduced by about half (2-3 hours). You may skim during the cooking or refrigerate the finished soup and remove the solidified fat.
3
Add parsley & dill and cook for 20 minutes, then remove the herbs and discard.
4
Season soup with salt & pepper or boullion powder to taste. If soup is too strong, add water. If it is too weak let it boil out longer (uncovered).
5
Remove from heat and allow to cool.
6
Remove the chicken and separate out the meat into bite sized pieces (shreds). Return the chicken pieces to the pot. Serve immediately or freeze.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 20 cups cold water, 8 chicken, bottoms, 4 large carrots, cut to 2 . 5-inchx . 5-inch pieces, 3 stalks celery, cut like carrots, 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.

That's it — enjoy your meal!

Classic Jewish Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions