Authentic Jewish Yiddish Chicken Soup Recipes

JEWISH CHICKEN SOUP

Jewish Chicken Soup image

This is a traditional recipe good for anything that ails you. It's the absolute best when you've got the flu, and it's great the second and third day. Note, these matzoh balls are 'sinkers'. These are traditional matzoh balls, as this recipe was passed down from my great-grandmother who needed to make them as heavy as possible to feed a hungry family during lean times. Cut the matzoh meal by 1/2 cup to lighten the load.

Provided by Layla

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 4h15m

Yield 8

Number Of Ingredients 12

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 ½ cups matzo meal
6 eggs
6 tablespoons vegetable oil
2 teaspoons salt

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 525.2 calories, Carbohydrate 39.5 g, Cholesterol 212.3 mg, Fat 27.2 g, Fiber 2.7 g, Protein 32.1 g, SaturatedFat 6.4 g, Sodium 720.7 mg, Sugar 2.8 g

CLASSIC JEWISH CHICKEN SOUP

Classic Jewish Chicken Soup image

A classic recipe for 'Jewish Penicillin!' Add matzo balls if you wish, or just serve with noodles, fresh bread, or biscuits. This soup is even better reheated the next day!

Provided by Jennifer Feher

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h30m

Yield 12

Number Of Ingredients 14

Ingredients

1 whole chicken, giblets removed
2 large onions, chopped
water to cover
2 tablespoons dried dill weed
2 tablespoons dried parsley
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
salt and ground black pepper to taste

Steps:

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.
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.
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.

Nutrition Facts : Calories 200 calories, Carbohydrate 21.2 g, Cholesterol 48 mg, Fat 4.7 g, Fiber 4.8 g, Protein 18.5 g, SaturatedFat 1.2 g, Sodium 283.3 mg, Sugar 5.5 g

AUTHENTIC JEWISH YIDDISH CHICKEN SOUP

Authentic Jewish Yiddish Chicken Soup image

This is the way to make soup-you can alter the recipe a little here and there but this is the best. Make sure that you include the chicken neck ( and the cleaned feet! ) in the soup. Use kosher chicken and canned soup-its tastes better. My recipe adaptation uses skinned chicken so there is a lot less fat to be skimmed off in this soup. If you want very clear soup then cool first, strain the soup through cheesecloth and reheat, cut up chicken and vegetables and add back--but I served the soup as is.

Provided by petlover

Categories European

Time 3h30m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 whole chicken, cut up
4 (11 ounce) cans clear condensed chicken soup
4 cups water
2 onions
1 teaspoon salt
4 carrots
3 stalks celery
1 parsnip
2 sprigs fresh dill
3 sprigs fresh parsley
1 teaspoon pepper

Steps:

Cut up chicken , rinse and remove skin.
Place chicken and all other ingredients into soup pot.
Bring to boil then lower heat and simmer, partially covered, fo at least 3 hours ( the more the better-you cant overcook this).
Serve with chicken ( cut it up) then place pieces back into the bowls) , cooked fine egg noodles and/or matzoh balls.

Nutrition Facts : Calories 332.1, Fat 20.5, SaturatedFat 5.9, Cholesterol 93.8, Sodium 662.8, Carbohydrate 11.2, Fiber 1.7, Sugar 2.8, Protein 24.8

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