Classic Jewish Chicken Soup Recipe

This Jewish chicken soup recipe, passed down in my family through generations of women, offers the ultimate comfort in a bowl - a rich, nourishing broth with tender chicken.

Classic Jewish chicken soup is more than just soup. A simple recipe that has stood the test of time and has been passed down from generation to generation, mother to daughter. A recipe that brings your children home no matter where their life takes them. A rich and nourishing chicken broth that provides warmth when you feel under-the-weather, and that will continue to be a staple comfort food in homes around the world. 

This traditional chicken bouillon recipe is one I hold close to my heart. As a child, my mother would make me this soup as a remedy for when I had a cold or felt unwell. She showed pride and joy in telling me that her mother had made it for her too, and that this recipe has been in our family for many years. 

I now have the sentimentality of making this soup for my own children, whom I hope, too, one day, will pass down the tradition to their children and so forth. 

As you can see, this is more than just a chicken soup recipe. It is a beloved family recipe that brings memories and love, from my Grandma's kitchen to yours. 

Also known as Jewish penicillin, this easy chicken soup recipe uses simple ingredients. It is loaded with tender chicken, fragrant dill, and restorative broth.

It can be eaten alone or as a meal with matzo balls or egg noodles. I use it as a base for my matzo ball soup, another recipe I learned from my grandma. Or I just crumble gluten-free matzos into it when I'm lazy.

Ingredients

• Chicken thighs: You want to keep the bone-in and skin-on for the flavor. The dark meat of the chicken is the most flavorful for this recipe, however you may use chicken breast if you prefer.
• Large onion: Quartered and added for flavoring the broth
• Dill: For seasoning the broth
• Celery stalks: Chopped and added for flavor
• Bay leaves, whole peppercorns and whole allspice berries: For seasoning the broth
• Salt and pepper: To taste
• Water: The base liquid for making the soup stock.

See ingredients card for exact quantities

Equipment

• Large soup pot
• Chef's Knife
• Cutting Board
• Strainer

Step-by-step Instructions

Preparation:

To make this Jewish chicken soup recipe, first you need to prep your vegetables. Cut your onion into quarters, and roughly chop your celery into small chunks. Measure out your herbs and spices. 

Combine and cook ingredients:

In a large soup pot, combine the whole chicken thighs, onion, dill, celery, bay leaves, peppercorns, allspice, and water. Mix together and then season generously with salt and pepper. Then, bring to a boil over high heat.

Once boiling, reduce the heat to low, cover the pot with it's lid slightly ajar, and simmer letting the soup cook for 1 hour and 15 minutes.

Separate the solids:

Next step is to remove the cooked chicken thighs from the soup pot and set them aside in a bowl or deep plate.

Using a fine mesh strainer, strain the broth into another large pot and discard all the solids. Return your flavorful chicken stock back into the soup pot. 

Once the chicken thighs are cool enough to handle, remove the meat from their bones and shred into bite-sized pieces using a fork or your (thoroughly washed) hands. Discard the chicken bones.

Make the soup:

Add the shredded chicken pieces back into the soup and stir to mix the flavors together. Taste and adjust seasoning as needed.

Serve this traditional Jewish chicken soup hot and garnish with fresh dill if desired.

Storage

Refrigerate leftover chicken soup for up to 4 days in an airtight jar or container. For longer storage, transfer to plastic bags and freeze lying down on a baking sheet for easy storage. Frozen chicken stock will keep for 6 months.

Accompanying Dishes

The classic way to serve this soup in my family is as it is. In Jewish homes in Israel, we add some mini soup mandel crackers, called "shkedei marak," to add some texture and crunch to the soup. Last Passover, I was delighted to find gluten-free soup mandel mini crackers on sale, which I buy in bulk and use year-round.

For Passover, use this chicken stock as a base for matzo ball soup. You can also add some soup noodles the rest of the year.

I love to serve other traditional Jewish dishes with this recipe, like mushroom noodle kugel. My grandmother's paprika chicken also goes very well here.

Recipe