Jewish Chicken Soup Recipe

Name: Jewish Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken; 1 medium yellow onion, chopped; 8 carrots, peeled and sliced; 1 parsnip, chopped; 3 cloves garlic, crushed; 2 stalks celery, chopped; 1 bunch fresh dill weed, chopped; salt and pepper to taste; 2 1/2 cups matzo meal; 6 eggs; 6 tablespoons vegetable oil; 2 teaspoons salt

Servings: persons

1 whole chicken
1 medium yellow onion, chopped
8 carrots, peeled and sliced
1 parsnip, chopped
3 cloves garlic, crushed
2 stalks celery, chopped
1 bunch fresh dill weed, chopped
salt and pepper to taste
2 1/2 cups matzo meal
6 eggs
6 tablespoons vegetable oil
2 teaspoons salt

1
Place the chicken into a large pot with the breast side down. Fill with enough cold water to reach about 3 inches from the top of the pot. Add the onion, carrot, parsnip, celery and dill. Bring to a simmer over medium heat, and cook, partially covered for 2 hours. Do not let the soup boil. Skim any fat from the top of the soup, and add the garlic cloves. Partially cover, and simmer for another 2 hours for best flavor.
2
In a medium bowl, mix together the matzo meal, eggs, oil, salt, and 1/4 cup of the broth from the chicken soup. Refrigerate for about 20 minutes to set up.
3
Bring a separate pot of water to a rolling boil. Roll the matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them. Drop the balls into boiling water, cover, and cook for about 35 minutes.
4
While the matzo balls are cooking, strain the broth from the chicken soup. Return the broth to the pot. Remove the bones and skin from the chicken and cut into pieces. Return to the soup, or leave the soup as a broth, and reserve the chicken for other uses. Remove the matzo balls from the water, and serve in the hot chicken soup.

556

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 12 ingredients. The key ingredients include: 1 whole chicken, 1 medium yellow onion, chopped, 8 carrots, peeled and sliced, 1 parsnip, chopped, and more.

Yes, 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.

Jewish Chicken Soup

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