Classic Jewish Chicken Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CLASSIC JEWISH CHICKEN SOUP



Classic Jewish Chicken Soup image

Makes a nice big pot of cure a cold, feel-good, Friday Night chicken soup. If you are looking for crisp veggies and a light, clear broth, this is not the recipe you want. Long cooking allows for the flavor of the veggies and chicken to really penetrate the broth (leaving the veggies quite soft), and keeping the cover off concentrates the flavors further. Add fine egg noodles or kreplach (Jewish meat dumplings) and you'll want to dive into the bowl! Enjoy!

Provided by Kishka

Categories     Chicken Thigh & Leg

Time 4h30m

Yield 8-10 serving(s)

Number Of Ingredients 10

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

Steps:

  • Bring water to boil, add chicken, return to boil (covered).
  • 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.
  • Add parsley & dill and cook for 20 minutes, then remove the herbs and discard.
  • 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).
  • Remove from heat and allow to cool.
  • Remove the chicken and separate out the meat into bite sized pieces (shreds). Return the chicken pieces to the pot. Serve immediately or freeze.

Nutrition Facts : Calories 1012.2, Fat 68.5, SaturatedFat 19.6, Cholesterol 340.2, Sodium 384.7, Carbohydrate 8.5, Fiber 2.2, Sugar 4.2, Protein 85.4

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

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

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

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

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

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

More about "classic jewish chicken soup recipes"

HOW TO MAKE THE PERFECT CHICKEN SOUP - THE JEWISH …
how-to-make-the-perfect-chicken-soup-the-jewish image
2017-10-20 Bring to a boil over a high heat. Skim off any foam with and discard. As soon as the water boils, turn the heat down to a very low simmer. Partially cover the pan and leave to cook gently for 1 ...
From thejc.com


TRADITIONAL CHICKEN SOUP - JEWISH PENICILLIN - CHABAD
traditional-chicken-soup-jewish-penicillin-chabad image
Turn down to a very low simmer, and cook for 4–6 hours. (The longer it simmers, the better the soup will be. You can even cook it longer.) Let the soup cool and refrigerate it overnight. The fat will rise to the top and harden, making it easy …
From chabad.org


JEWISH PENICILLIN | CHICKEN RECIPES | JAMIE OLIVER
jewish-penicillin-chicken-recipes-jamie-oliver image
Bring to the boil, then turn the heat down and simmer for 30 minutes. Skim the froth off the top of the chicken. Add the chopped veg, garlic cloves, bay leaves and thyme sprigs, and season with a good pinch of sea salt. Bring everything …
From jamieoliver.com


CHICKEN SOUP: A CLASSIC JEWISH RECIPE - JAMIE GELLER
chicken-soup-a-classic-jewish-recipe-jamie-geller image
2017-09-11 But all was forgotten as the soup simmered and the heady perfume of salty broth and sweet dill, meaty chicken and softening vegetables suffused through the house reminding us that a good dinner was on its way. There is …
From jamiegeller.com


TRADITIONAL JEWISH CHICKEN SOUP RECIPE (JEWISH PENICILLIN)
traditional-jewish-chicken-soup-recipe-jewish-penicillin image
When the chicken is cooled, pull the meat off the bones and shred. Set aside the chicken meat until ready to use. Discard the chicken carcass and skin. Chop up the carrots and celery into smaller bite-sized pieces. In a large 5 quart Dutch …
From whatscookingamerica.net


GOOD OLD-FASHIONED CHICKEN SOUP | RECIPE - KOSHER.COM
good-old-fashioned-chicken-soup-recipe-koshercom image
Make the Soup. Place chicken in large pot with water. Add onion, carrot and celery cut in small pieces, or whole – if you want to remove vegetables from the cooked soup. Tie a few sprigs of dill and parsley together with white thread or …
From kosher.com


CLASSIC CHICKEN SOUP | RECIPE - KOSHER.COM
classic-chicken-soup-recipe-koshercom image
Make the Soup. Place the vegetables, seasonings, and herbs in a large pot. Add water to cover all vegetables. Add the chicken. Let the soup boil on a low flame for two hours. Strain and serve. Note: If you want your chicken not to fall …
From kosher.com


CLASSIC JEWISH CHICKEN SOUP - JEWISH RECIPES
Classic Jewish Chicken Soup could be an awesome recipe to try. This recipe serves 1. One portion of this dish contains roughly 198g of protein, 194g of fat, and a total of 3007 calories. A mixture of parsley, water, bottom chicken quarters, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the ...
From fooddiez.com


JEWISH CHICKEN SOUP WITH MATZO BALLS…THE REAL JEWISH PENICILLIN
2016-04-11 Two more hints: First, while it may seem like unusual spices to add to chicken soup, pinches of dry thyme & nutmeg really enhance it. In the proper quantity, you don’t taste that pumpkin pie flavor of nutmeg, but 1/4 to 1/2 tsp works wonders by adding a sort of slight sweetness to the broth.
From girlandthekitchen.com


CLASSIC CHICKEN SOUP - FAITH MIDDLETON'S FOOD SCHMOOZE
Instructions. Place the chicken, carrots, celery, onions, fennel, bay leaf, garlic, and parsley stems in a large soup pot and cover with cold water by 1 in/2.5 cm. Bring to a boil over high heat, then turn the heat to low.
From foodschmooze.org


CLASSIC JEWISH CHICKEN SOUP - JESSICA LEVINSON, MS, RDN, …
Bring to a boil over high heat; cover, reduce to a simmer, and cook until chicken is cooked through, about 45 minutes. Skim any foam that rises to the top and discard. Remove chicken from pot, and set aside until cool enough to handle. Remove and discard bouquet garni.
From jessicalevinson.com


CLASSIC JEWISH CHICKEN SOUP FOR A COLD - UNPACKED
This should take about 10 minutes. Add all the other ingredients. Stir and cover. Allow everything to cook another 10-15 minutes, until the vegetables wilt. Pour water in, up to 2 inches over the chicken and vegetables. Cover. Bring to a boil, lower the heat to minimum, and let the soup simmer for at least an hour, if not 2 or 3.
From jewishunpacked.com


JEWISH CHICKEN SOUP FROM SCRATCH - SOUPNATION.NET
2021-10-17 Finely chopped herbs, such as parsley, scallions, dill or a combination. 1. Place the chicken, celery, carrots, onions, parsnip , parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch. 2. Bring to a boil over high heat, then immediately reduce the heat to very low.
From soupnation.net


HOME (IS WHERE THE FOOD IS) - SEASONED TRAVELLER
/recipes/jewish-chicken-soup-recipe
From seasonedtraveller.com


CLASSIC JEWISH CHICKEN SOUP - MEAL PLANNING MAVEN
Bring the water to a boil, skim off and discard any foam that rises to the top. Add all the veggies as well as the parsley and dill sprigs; return to a boil. Reduce the heat to simmer; cover. Do not let boil. Let soup cook until the whole house smells heavenly and the chicken falls off the bone when gently prodded. (about 5 to 6 hours)
From mealplanmaven.com


CLASSIC JEWISH CHICKEN SOUP RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


BASIC CHICKEN SOUP - REFORM JUDAISM
Place the pieces in a large soup pot and cover with water. Bring the water to a boil and simmer for 30 minutes, skimming the top of the liquid to remove all of the brown foam. Add the remaining ingredients and cook over low heat until the chicken is quite tender and the vegetables are soft, about 2–3 hours.
From reformjudaism.org


13 BEST JEWISH CHICKEN NOODLE SOUP RECIPE IDEAS - EASY RECIPES
Classic Jewish Chicken Soup Recipe. 1/4 cup chicken soup mix (optional - increase salt to 1/3 cup if omitted) Steps: Rinse the chicken scraps and place in a very large pot, at least an 11 Quart Stockpot. Wash celery stalks and chunk. Add to stockpot. Peel the parsnips, trim ends and cut into chunks. Rinse and add to stockpot. Peel carrots.
From recipegoulash.cc


HOMEMADE JEWISH CHICKEN SOUP RECIPES ALL YOU NEED IS FOOD
Season, to taste, and serve as is, or ladle each serving over 2 warm Matzo Balls. Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the …
From stevehacks.com


CLASSIC JEWISH CHICKEN SOUP | RECIPESTY
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 …
From recipesty.com


CLASSIC CHICKEN SOUP - JAMIE GELLER
2011-12-02 Preparation. 1. Rinse chicken and place in a 6-quart soup pot. 2. Add water and bring to a boil over high heat. Skim any foam, residue or fat that rises to the surface using a large spoon or skimmer and discard. 3. Once boiling runs clear, reduce heat to a simmer and add carrot, parsnip, onion, turnip, celery and salt.
From jamiegeller.com


A CLASSIC CHICKEN SOUP FOR EVERY SEASON — JEWISH FOOD SOCIETY
2022-02-02 Preparation. 1. Make the kigelach: Heat up the oil in a skillet over medium heat and sauté the onions until softened, about 8-10 minutes. Add the onions into a heatproof bowl and let them cool for about 5 minutes. Add the mashed potato, 2 cups of whole wheat flour, brown sugar, salt, black pepper, and two beaten eggs.
From jewishfoodsociety.org


TRADITIONAL JEWISH CHICKEN SOUP - FOOD24
2010-05-18 Method: Wash the chicken well – inside the cavity and on the outside, and place it in a medium sized pot. Allow to simmer until the chicken is soft. Remove the chicken and place it in a dish. To the stock, add chicken stock powder (1-2 tablespoons) as well as 1 finely chopped onion, 2-3 medium sized grated carrots, 3 sticks of finely chopped ...
From food24.com


CLASSIC CHICKEN SOUP - CHICKEN SOUP, KREPLACH & MATZAH BALLS
Rinse chicken and place in a 6-quart soup pot. Add water and bring to a boil over high heat. Skim any foam, residue or fat that rises to the surface using a large spoon or skimmer and discard. Once boiling, reduce heat to a simmer and add carrot, parsnip, onion, turnip, celery, bouquet garni, consommé mix and stock cube.
From chabad.org


THE JOY OF KOSHER CLASSIC CHICKEN SOUP BY JAMIE GELLER
2013-12-04 Rinse chicken and place in a 6-quart soup pot. Add water and bring to a boil over high heat. Skim any foam, residue or fat that rises to the surface using a large spoon or skimmer and discard. Once boiling runs clear, reduce heat to a simmer and add carrot, parsnip, onion, turnip, celery and salt. Add stock cube, if desired.
From blog.shabbat.com


CHICKEN SOUP: A JEWISH RECIPE - FOOD NEWS
1 1/2 tablespoons sea salt or regular salt 1/4 cup chicken soup mix (optional - increase salt to 1/3 cup if omitted) Steps: Rinse the chicken scraps and place in a very large pot, at least an 11 Quart Stockpot. Wash celery stalks and chunk. Add to stockpot. Peel the parsnips, trim ends and cut into chunks. Rinse and add to stockpot. Peel carrots.
From foodnewsnews.com


CHICKEN SOUP RECIPE: CLASSIC JEWISH CHICKEN SOUP BY JENNIFER …
2019-04-04 A classic recipe for ‘Jewish Penicillin!’ Add matzo balls if you wish, or just serve with noodles, fresh bread, or ... - Get more ideas of chicken soup recipes on RedCipes. RedCipes. Appetizers and Snacks. 4,945 recipes. BBQ & Grilling . 20 recipes. Bread. 3,006 recipes. Breakfast and Brunch. 3,262 recipes ...
From redcipes.com


HOW TO MAKE THE PERFECT CHICKEN SOUP - THE JEWISH CHRONICLE
2017-10-20 Separate the chicken from the bones and tear into pieces. Slice the carrots into 2cm thick discs, cool and refrigerate until serving. Slice the …
From thejc.com


CLASSIC JEWISH CHICKEN SOUP RECIPE - WEBETUTORIAL
Classic jewish chicken soup is the best recipe for foodies. It will take approx 270 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make classic jewish chicken soup at your home.. The ingredients or substance mixture for classic jewish chicken soup recipe that are useful to cook such type of recipes are:
From webetutorial.com


JEWISH CHICKEN SOUP RECIPE WITH NOODLES
2022-01-26 1 chicken breast (or three drumsticks, or bones and skin in a soup bag) 1 whole sweet potato, peeled. 1 lb carrots, peeled and cut into thirds. 4 med. parsnips, peeled and cut into thirds. 1 large onion, peeled and left whole. 1 large zucchini, washed not peeled and cut into 2 …
From jewish.momsandcrafters.com


CHICKEN SOUP (AKA JEWISH PENICILLIN) - COOL FOOD DUDE
2019-09-28 Put the chicken in a very large pot and pour in about 12–14 cups water, making sure lucky is covered. With the stockpot uncovered, bring to a boil, using a slotted spoon to skim and discard the foam that accumulates. Reduce the heat to a simmer and add the whole parsnips, celery, onions and carrots and the salt and pepper.
From coolfooddude.com


NEVER MAKE THESE CLASSIC MISTAKES WITH CHICKEN SOUP
2017-10-02 Never, ever, ever try to make chicken soup with boneless, skinless chicken breasts. You always want to use chicken on the bone for rich, maximum flavor. My preference is to use a whole chicken plus approximately one pound of chicken wings. I know someone people who exclusively use chicken necks, backs and thighs for their higher fat (and flavor).
From myjewishlearning.com


5 BEST CHICKEN CUTS FOR JEWISH CHICKEN SOUP - COOKINDOCS.COM
2022-06-16 Jewish chicken soup is a staple in the Jewish diet and tradition. It symbolizes warmth, comfort and love. Many people will wait all year to make this recipe, so it’s important that you find the best chicken possible for your recipe. 1. Choose a whole chicken, not just the breasts or thighs. A whole chicken is the best option when making a Jewish-style soup. The …
From cookindocs.com


TRADITIONAL JEWISH CHICKEN SOUP RECIPE - DELISHABLY
Instructions. 1. Prepare the Vegetables for the Chicken Soup. Prep your vegetables. Leave the onion whole (just cut off the ends and peel off the outer layer). Some people like to partially core the onion and fill the cavity with salt and pepper. That's …
From delishably.com


CLASSIC SOUP RECIPES ALL YOU NEED IS FOOD
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.
From stevehacks.com


HOW TO MAKE JEWISH CHICKEN SOUP - SOUPNATION.NET
2021-11-02 Add onions, dill, parsley, and water. Add onions, dill, parsley, and fill with water until all ingredients are covered. Cook. Bring the soup to a boil then turn down to a gentle simmer. Cook the soup for a minimum of 4 hours but 8-12 hours makes for an incredibly flavorful soup.
From soupnation.net


RECIPES FOR JEWISH CHICKEN SOUP : TOP PICKED FROM OUR EXPERTS
Explore Recipes For Jewish Chicken Soup with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes ...
From recipeschoice.com


JEWISH CHICKEN SOUP RECIPE | OLIVEMAGAZINE
2020-09-30 Bring the water to a boil and gently lower in the matzo balls. Reduce the heat to a gentle simmer, cover with a lid and cook for 30 minutes – they will puff up nicely. STEP 11. In the meantime, check the soup for seasoning – it may need more salt – add some of the reserved chicken to the pot, and heat it up. STEP 12.
From olivemagazine.com


CLASSIC JEWISH CHICKEN SOUP | RECIPE | CHICKEN SOUP RECIPES, …
Oct 5, 2021 - Start with a whole chicken to make this Jewish-style chicken soup. Oct 5, 2021 - Start with a whole chicken to make this Jewish-style chicken soup. Oct 5, 2021 - Start with a whole chicken to make this Jewish-style chicken soup. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.com


CHICKEN SOUP: A CLASSIC JEWISH RECIPE - FOOD NEWS
Peel garlic cloves and add to stock pot. Add everything to the pot and fill with water to 1" within the top. Bring to a boil. Stir. Turn down the heat and simmer the soup, covered, for 2 1/2 hours.
From foodnewsnews.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #appetizers     #soups-stews     #poultry     #jewish-ashkenazi     #european     #diabetic     #heirloom-historical     #holiday-event     #kid-friendly     #kosher     #chicken     #stove-top     #dietary     #comfort-food     #oamc-freezer-make-ahead     #passover     #rosh-hashanah     #meat     #chicken-thighs-legs     #taste-mood     #equipment     #number-of-servings

Related Search