Classic Jewish Chicken Soup
Classic Jewish chicken soup, also known as "Jewish penicillin," is a beloved and iconic dish in Jewish cuisine. This traditional soup has been passed down through generations and holds a special place in Jewish culture and culinary traditions. It is often served on Shabbat and other holidays, as well as during times of illness or when comfort food is needed.
Prep Time:
40 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 55 mins
Servings:
12
Ingredients
Directions
Step 1
Put chicken and onions in a large pot; pour in enough water to cover. Add dill, parsley, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for 45 minutes.
Step 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 bones as possible and cut into chunks.
Step 3
Return the broth to a boil. Add carrots, potatoes, leeks, celery, kohlrabi, and parsnips. Reduce the heat to medium-low and cook until vegetables are tender, about 20 minutes. Stir in cooked chicken and bouillon. Season again with salt and pepper. Cook until chicken is hot, about 5 minutes.
Nutrition Facts (per serving)
200
Calories
5g
Fat
21g
Carbs
19g
Protein
Complement
The key to a classic Jewish chicken soup is the slow simmering of the broth, which allows the flavors of the chicken, vegetables, and herbs to meld together and create a rich and nourishing base. The soup is typically made with chicken, carrots, celery, onions, and a handful of herbs such as parsley and dill. The result is a hearty and comforting soup that is not only delicious but also has been said to have healing properties. Whether it's enjoyed on a cold winter day or as a remedy for the common cold, classic Jewish chicken soup continues to be a staple in Jewish households and a symbol of warmth and tradition.
