Easy Jewish Chicken Soup Recipe – A Soul-Warming Meal

by Julia
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July 24, 2023

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Embark on a culinary journey steeped in tradition with our Jewish Chicken Soup recipe, a timeless remedy for body and soul. This recipe guides you through the sacred dance of simmering chicken, aromatic vegetables, and soothing broth to create a bowl of liquid gold. Each ingredient tells a story, intertwining to bring warmth, comfort, and a taste of heritage to your table. Whether it’s for a festive celebration or a cozy night in, this soup is a heartfelt hug in a bowl, ready to nourish and delight.

Immerse yourself in a culinary voyage through time with the iconic jewish chicken soup recipe. Revered as ‘Jewish Penicillin,’ this heartwarming dish melds generations-old traditions with soulful nourishment. Each simmering pot brims with tender chicken, fresh vegetables, and comforting matzah balls, emitting an aroma that transcends the ordinary.

This timeless elixir has been an indispensable part of Jewish culture, from Shabbat dinners to festive gatherings. As you take your first spoonful, experience a blend of flavors that paints a vivid narrative of heritage, home, and healthful sustenance. Welcome to the enchanting world of Jewish Chicken Soup.

What Is Jewish Chicken Soup?

Jewish Chicken Soup, often called “Jewish Penicillin,” is a special dish steeped in Jewish tradition. It’s typically prepared with chicken, carrots, celery, onions, and aromatic herbs, simmered into a flavorful broth.

This comforting soup also features Matzah balls, a dumpling made from matzah meal, eggs, water, and oil or chicken fat. Beyond its role as a soul-warming meal, Jewish Chicken Soup is served during Jewish holidays and Shabbat, symbolizing nourishment, comfort, and the richness of Jewish heritage.

Can You Vary The Recipe With Other Ingredients?

Keto and Paleo The base soup is generally Keto and Paleo-friendly as it’s low in carbs and protein. Just be sure to omit the matzah balls, as the matzah meal is made from wheat. You could use chicken meatballs as a substitute.
Whole30 Stick to the basic chicken, vegetables, and herbs, and skip the matzah balls, as they contain grains and legumes not allowed in Whole30. You could add more variety of Whole30-approved veggies for bulk.
Vegetarian and Vegan Use a hearty vegetable broth as the base for a vegetarian or vegan version. Add a variety of root vegetables and mushrooms for a rich flavor. Instead of traditional matzah balls containing eggs, consider vegan matzah balls made with flax or chia seeds as a binder. Always ensure that the matzah meal you’re using is egg-free and vegan-friendly.

Recipe Directions

Preheat your oven to 350°F (175°C).
Rinse the whole chicken under cold water and pat it dry with paper towels. Season it with salt and pepper, both inside and outside.
In a large roasting pan or Dutch oven, combine the chopped onion, sliced carrots, chopped parsnip, crushed garlic cloves, and chopped celery stalks.
Place the seasoned chicken on top of the vegetable mixture in the pan.
Sprinkle the chopped fresh dill weed over the chicken and vegetables.
Cover the pan with a lid or aluminum foil and roast in the oven for about 2 hours or until the chicken is cooked and the vegetables are tender.
Mix the matzo meal, eggs, vegetable oil, and salt in a separate bowl until well combined.
After the chicken has cooked for about 2 hours, remove the lid or foil from the pan and carefully spoon the matzo mixture onto the chicken and vegetables, forming dumplings.
Return the pan to the oven, uncovered, and continue baking for 20-25 minutes or until the matzo dumplings are cooked through and lightly golden.
Once done, remove the pan from the oven and let it cool for a few minutes before serving.

Variations, Add-Ons, And Toppings

Variations

Sephardic Influence: Incorporate elements from Sephardic Jewish cuisine by adding spices like turmeric, cumin, or saffron. Some Sephardic versions also include rice or small pasta like orzo.
Vegetable Boost: Add other root vegetables like turnips or rutabaga for added depth of flavor.

Add-Ons

Protein Boost: Add some white beans or chickpeas for a protein boost.
Grains: Farro, barley, or rice can be added to make the soup more substantial.
Leafy Greens: Near the end of cooking, stir in some chopped spinach or kale for a pop of color and added nutrition.

Toppings

Herbs: Freshly chopped dill, parsley, or cilantro would make a flavorful garnish.
Lemon Zest: A sprinkle of lemon zest can brighten up the soup and add an unexpected hint of freshness.
Crunch: Sprinkle some toasted sesame seeds or slivered almonds on top for a delightful crunch.
Heat: For those who like a bit of spice, a dash of hot sauce or red pepper flakes would add a kick.

Can I Make Soup Name In A Slow Cooker Or Instant Pot?

Slow Cooker

Place the chicken, vegetables, herbs, and water into the slow cooker.
Cook on low for 6-8 hours or high for 3-4 hours.
About 30 minutes before serving, remove the chicken, debone it, and add the meat to the slow cooker.
For the matzah balls, you will need to cook them separately in boiling water per the recipe instructions and add them into individual servings of the soup when ready to serve.

Instant Pot

Place the chicken, vegetables, herbs, and water into the Instant Pot.
Lock the lid and set the pressure release to sealing. Select the Soup/Broth setting and set the cooking time for 25 minutes at high pressure.
Allow a natural pressure release. Once the pressure is fully released, open the pot. Remove the chicken, debone it, and add the meat to the bank.
The matzah balls follow the same instructions as the slow cooker.

Can I Use Store Broth, Or Should I Make My Own?

Store-bought broths can vary in taste, sodium content, and quality. If you opt for this route, look for a high-quality, low-sodium chicken broth. The low-sodium option gives you more control over your soup’s salt content.
On the other hand, homemade broth can be made in large batches and frozen for later use. You have full control over the ingredients, and the slow simmering of chicken with herbs and vegetables can yield a more flavorful, aromatic broth.

How To Serve?

Presentation: First, put the clear broth into the bowl, then add chicken and vegetable pieces. Finally, place a matzo ball in the center. This method ensures every component is visible and attractive.
Accompaniments: Jewish Chicken Soup is often enjoyed with crusty bread or challah for dipping into the broth. A simple green salad or pickles can also complement the flavors of the soup and create a balanced meal.
Temperature: The soup should be served hot but not boiling. It’s most comforting when warm enough to soothe but not so hot it can’t be enjoyed immediately.

Perfect Side Dishes

Challah Bread: This traditional Jewish bread is slightly sweet, egg-rich, and wonderfully soft. It’s excellent for sopping up any leftover broth in your bowl.
Green Salad: A simple green salad with a light, tangy vinaigrette can balance the hearty and warm flavors of the soup. It adds a fresh, crunchy contrast.
Roasted Vegetables: A side of roasted vegetables like Brussels sprouts, carrots, or beets can add extra texture and flavor to the meal. Season them with olive oil, salt, and pepper, then roast until tender and slightly caramelized.
Pickles or Fermented Vegetables: The tanginess of holes or other fermented veggies like sauerkraut greatly contrasts the rich soup.
Stuffed Cabbage Rolls: For a more substantial side dish, stuffed cabbage rolls, known as polishes, are a classic Jewish dish. These rolls are filled with ground meat and rice and then simmered in a sweet, tangy tomato sauce.
Potato Latkes: These crispy potato pancakes can be a delightful side dish. They’re crunchy, tender inside, and perfect for extra heartiness.

Storage And Make Ahead

Storage: After cooking, let the soup cool to room temperature before refrigerating it. Store in an airtight container in the refrigerator for up to 4 days. Alternatively, freeze the soup for longer storage, up to 3 months. Thaw overnight in the refrigerator before reheating.
Make Ahead: To prepare ahead, cook the soup without adding noodles or rice. Cool and refrigerate or freeze. When ready to serve, reheat the soup and add freshly cooked noodles or rice. This method prevents the noodles or rice from becoming mushy if stored in the soup for too long.

What Can We Do With Leftovers?

Enjoy it as a meal: Leftover soup can be reheated and enjoyed independently. Serve it with some crusty bread or a side salad for a complete and satisfying dinner.
Freeze for later: If you have significant leftovers, consider portioning them into individual containers and freezing them for future meals. This way, you can easily thaw and enjoy the soup later when ready for a quick and comforting meal.
Repurpose into another dish: Get creative and repurpose the leftovers into a different recipe. For example, you can blend the soup to create a creamy base for a sauce or use it as a flavorful broth for cooking grains or beans. You could also use it to fill pot pies or as a casserole sauce.
Soup makeover: If you want to change up the flavors of the soup, you can add some additional ingredients or spices to give it a new twist. For example, add cooked pasta, rice, or beans to make it heartier. Or you could incorporate other vegetables or proteins to create a different flavor profile.
Share with others: If you have more soup than you can consume or repurpose, consider sharing it with friends, family, or neighbors who might appreciate a home-cooked meal. It’s a thoughtful gesture and helps prevent food waste.

TIPS

Use a whole chicken for richer flavor and deeper broth. Remove excess fat and skin before cooking.
Add parsnips and dill for a unique twist on traditional flavors.
For a clear broth, simmer the soup slowly and avoid boiling rapidly.
Skim off any foam that rises to the surface during cooking for a cleaner soup.
Add the vegetables (carrots, celery, onion) towards the end of cooking to maintain their texture and flavor.
Use a large pot to ensure all ingredients are submerged in the liquid for even cooking.