Bubbes Chicken Soup Recipes

BUBBIE'S HEARTY MATZO BALL SOUP

Bubbie's Hearty Matzo Ball Soup image

This recipe has been in our family for generations. Some family members say it started with our great-great-grandmother Bubbie Rose. My husband, her great-great-grandson, has put his own twist on it by adding extra vegetables and fresh dill which we think sets this soup above the rest. This soup is so good, there's no reason to wait until Passover to enjoy it.

Provided by becky

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

Time 2h50m

Yield 10

Number Of Ingredients 14

Ingredients

1 (3 pound) whole chicken
2 (48 ounce) containers chicken broth
4 large carrots, cut into 1/4-inch dice
4 stalks celery, cut into 1/4-inch dice
1 large turnip,cut into 1/4-inch dice
2 parsnips, cut into 1/4-inch dice
1 leek, chopped
1 onion, cut into 1/4-inch dice
½ cup chopped fresh dill
1 ½ cups matzo ball mix
4 eggs
⅓ cup vegetable oil
½ cup water
1 pinch salt and ground black pepper to taste

Steps:

Place chicken into a large pot and cover with water; bring to a boil. Reduce heat to low and simmer until chicken meat is very tender and falling off the bones, about 1 1/2 hours. Remove chicken from pot and pick chicken meat from bones when cool enough to handle, discarding skin and bones. Shred chicken meat.
Bring chicken broth to a boil in a large soup pot; stir shredded chicken meat, carrots, celery, turnip, parsnips, leek, onion, and dill into broth. Turn heat to low and simmer until vegetables are tender, about 20 minutes.
Stir matzo ball mix, eggs, vegetable oil, and 1/2 cup water together in a bowl. Form mixture into 1-inch balls using wet hands to prevent sticking. Return broth to a boil and gently drop matzo balls into the boiling soup. Reduce heat again and simmer soup until matzo balls have increased in size and are cooked through, about 20 more minutes.

Nutrition Facts : Calories 409.7 calories, Carbohydrate 30.7 g, Cholesterol 139.7 mg, Fat 20.6 g, Fiber 3.9 g, Protein 25.4 g, SaturatedFat 4.7 g, Sodium 1504.4 mg, Sugar 6.8 g

BUBBE'S CHICKEN SOUP

Bubbe's Chicken Soup image

This is an "honest to goodness Jewish chicken soup" recipe that has been in my family for years. It is guaranteed to cure whatever ails you, and it is delicious on a cold night. You may use some of the boiled chicken for a chicken salad (check my other recipes) or put it all back into the soup. My mother says it's best when made with a kosher chicken, but I've fooled her on that. Enjoy!

Provided by Deb19502

Categories Chicken

Time 3h15m

Yield 16 serving(s)

Number Of Ingredients 7

Ingredients

5 -6 lbs chicken, cut into 8 pieces
3 carrots, peeled and sliced
2 stalks celery, scrubbed and sliced
3 medium yellow onions, peeled and quartered
1 parsnip, peeled and sliced
bouquet garni
salt and pepper

Steps:

Wash and skin chicken, and place in large soup pot.
Cover with water and simmer in covered pot for two hours, skimming foam from top of pot.
Remove and reserve chicken.
Add vegetables, simmer for another hour.
Add salt and pepper to taste.
Some people like to remove the vegetables and strain the soup, but I like to leave them in.
Chill overnight and scrape fat from surface.
Reheat and add reserved shredded chicken.
Serve with noodles or matzoh balls.

Nutrition Facts : Calories 318.5, Fat 21.4, SaturatedFat 6.1, Cholesterol 106.3, Sodium 111.9, Carbohydrate 3.2, Fiber 0.8, Sugar 1.5, Protein 26.7

BUBBE'S CHICKEN SOUP

Bubbe's Chicken Soup image

Provided by Ruth Hirshey

Categories Chicken Onion Pasta Potato Vegetable

Yield Makes 10 servings

Number Of Ingredients 13

Ingredients

1 (3 1/2 pound) chicken, preferably kosher, cut into 8 pieces
2 medium yellow onions, peeled and cut in half
5 medium carrots, peeled and cut in 2-inch pieces
5 medium celery stalks, with leaves, cut in 2-inch pieces
5 medium parsnips, peeled and cut in 2-inch pieces
1 medium sweet potato, peeled and cut in half
1 bunch fresh dill
4 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound dried wide egg noodles*
4 medium carrots, peeled and cut in 1/4-inch pieces
2 medium celery stalks, cut in 1/4-inch pieces
*White rice can be substituted.

Steps:

In 12-quart heavy pot, combine chicken and enough water to cover, about 8 quarts. Bring to boil, skimming froth. Add onions, carrots, celery, parsnips, sweet potato, and dill, and simmer, partially covered, 3 hours.
Pour stock through fine-mesh strainer into large bowl, reserving chicken and discarding remaining solids. Refrigerate stock, covered, until completely cool, then skim fat from surface. When chicken is cool enough to handle, remove skin and bones, shred meat, and refrigerate until ready to use.
In 8-quart heavy pot over moderately high heat, bring stock to a boil. Add salt, pepper, and noodles. Reduce heat and simmer, covered, 4 minutes. Add carrots and celery, and continue simmering until noodles are tender, about 4 minutes. Add shredded chicken and simmer until heated through. Serve hot.

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