Classic Jewish Chicken Soup Recipe

Chicken: The main protein of the soup, providing rich flavor and tender meat.

Carrots: Adds sweetness and color to the broth.

Onions: Contributes depth and a slight sweetness to the soup.

Celery: Adds a subtle, earthy flavor and texture.

Parsley: Fresh herb that enhances the overall flavor of the soup.

Dill: Another fresh herb that adds a unique, slightly tangy flavor.

Garlic: Provides a mild, aromatic flavor to the broth.

Salt: Essential for seasoning and enhancing all the flavors.

Pepper: Adds a hint of spice and warmth to the soup.

Water: The base of the broth, used to cook all the ingredients together.

To enhance the flavor of your chicken soup, consider roasting the chicken pieces in the oven at 400°F for about 20 minutes before adding them to the pot. This step will caramelize the skin and deepen the overall taste of the broth. Additionally, when skimming off the foam, use a fine-mesh skimmer to ensure you remove all impurities, resulting in a clearer soup.

• whole cleaned and cut into pieces chicken - Substitute with bone-in turkey pieces: Turkey provides a similar rich flavor and texture to the soup.

• whole cleaned and cut into pieces chicken - Substitute with bone-in duck pieces: Duck adds a deeper, more robust flavor to the soup.

• peeled and sliced carrots - Substitute with parsnips: Parsnips offer a slightly sweeter and earthier flavor.

• peeled and sliced carrots - Substitute with sweet potatoes: Sweet potatoes add a different sweetness and a creamy texture.

• peeled and quartered onions - Substitute with leeks: Leeks provide a milder, more delicate onion flavor.

• peeled and quartered onions - Substitute with shallots: Shallots offer a sweeter and more subtle onion flavor.

• chopped celery - Substitute with fennel: Fennel adds a slight anise flavor that complements the soup.

• chopped celery - Substitute with bok choy: Bok choy provides a similar crunch and mild flavor.

• tied together parsley - Substitute with cilantro: Cilantro offers a fresh, citrusy flavor.

• tied together parsley - Substitute with basil: Basil adds a sweet and slightly peppery flavor.

• tied together dill - Substitute with tarragon: Tarragon provides a similar fresh, herbaceous flavor with a hint of anise.

• tied together dill - Substitute with thyme: Thyme offers a subtle, earthy flavor that complements the soup.

• peeled garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor similar to garlic.

• peeled garlic - Substitute with garlic powder: Garlic powder offers a concentrated garlic flavor.

• salt - Substitute with soy sauce: Soy sauce adds umami and saltiness to the soup.

• salt - Substitute with sea salt: Sea salt provides a more complex flavor profile.

• pepper - Substitute with white pepper: White pepper offers a milder, slightly different peppery flavor.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice to the soup.

• water - Substitute with chicken broth: Chicken broth enhances the overall flavor and richness of the soup.

• water - Substitute with vegetable broth: Vegetable broth provides a similar base while keeping the soup vegetarian.

• Allow the chicken soup to cool to room temperature before storing. This helps prevent condensation, which can lead to soggy vegetables and diluted broth.
• Transfer the soup into airtight containers. For easy portioning, consider using individual serving-sized containers.
• Label each container with the date. This ensures you keep track of freshness and consume the soup within a safe time frame.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The cool temperature will keep the chicken and vegetables fresh.
• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without losing its flavor and texture.
• When ready to enjoy, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the quality of the broth and ingredients.
• Reheat the soup on the stovetop over medium heat until it reaches a gentle simmer. Stir occasionally to ensure even heating.
• If reheating in the microwave, use a microwave-safe container and cover loosely to allow steam to escape. Heat in 1-2 minute intervals, stirring in between, until hot.
• For added freshness, garnish with freshly chopped parsley or dill before serving. This adds a burst of color and flavor to your reheated soup.
• Avoid refreezing previously frozen soup. This can affect the texture and safety of the ingredients.

• For stovetop reheating:

  1. Pour the chicken soup into a pot.
  2. Heat over medium heat, stirring occasionally.
  3. Once the soup begins to simmer, reduce the heat to low.
  4. Continue to heat until the chicken and vegetables are warmed through, about 10-15 minutes.

• For microwave reheating:

  1. Transfer a portion of the chicken soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plate.
  3. Heat on high for 2-3 minutes.
  4. Stir the soup and check the temperature.
  5. If needed, continue heating in 1-minute increments until hot.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the chicken soup to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 20-30 minutes, or until the soup is hot throughout.

• For slow cooker reheating:

  1. Pour the chicken soup into the slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 2-3 hours, stirring occasionally, until the soup is thoroughly warmed.

• For reheating on the grill:

  1. Pour the chicken soup into a grill-safe pot.
  2. Place the pot on the grill over medium heat.
  3. Stir occasionally and heat until the soup is hot, about 15-20 minutes.

• Large pot: A spacious vessel to hold the chicken and water, allowing for even cooking and easy stirring.

• Knife: Essential for cutting the chicken into pieces and slicing the vegetables.

• Cutting board: A sturdy surface to safely chop and prepare the ingredients.

• Tongs: Useful for handling the chicken pieces, especially when removing them from the hot broth.

• Ladle: Perfect for skimming off foam and later serving the soup.

• Strainer: Necessary for separating the broth from the cooked vegetables and chicken.

• Bowl: Handy for holding the shredded chicken before it is returned to the pot.

• Measuring spoons: Accurate tools for measuring out the salt and pepper.

• Twine: Used to tie together the parsley and dill, making them easy to remove after cooking.

• Peeler: Ideal for peeling the carrots and onions efficiently.

• Garlic press: Optional, but can be used to crush the garlic cloves if a more intense flavor is desired.

Use pre-cut vegetables: Save time by buying pre-cut carrots, onions, and celery from the store.

Pre-made broth: Use store-bought chicken broth to cut down on simmering time.

Rotisserie chicken: Substitute a rotisserie chicken for the whole chicken to skip the cooking and shredding steps.

Instant pot: Use an Instant Pot to reduce cooking time significantly.

Frozen herbs: Use frozen parsley and dill to avoid washing and tying fresh herbs.