Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

This is a great comfort food to my family when they feel "under the weather"--also makes a great soup base. I always serve this with alphabets and matzoh balls.


  1. Add chicken to 12 quarts water, bring to boil, simmer for 15 minutes, remove fat from top add all veggies, washed and pared.
  2. Add chopped dill and parsley, salt and pepper to taste, and simmer partially covered for 2-3 hours.
  3. Strain all solid ingredients.
  4. Serve broth with thin noodles, rice or matzoh balls.
Most Helpful

Chia, this was really good. I kinda followed the recipe. I used turkey legs and leftover veg. ends I keep in the freezer to make soup. It came out dilicious! (I didn't use turnip). My husband decided he needed turkey meat in his soup so I added it, and put in angelhair pasta, broken up. Thanks!

Sharon123 November 30, 2002

Delicious! I substituted basil for the dill, but otherwise made the soup as written. To serve I poured the soup in bowls, added a few of the cooked baby carrots and KitchenManiac's Chicken Dumplings. Wow! And I have the rest of the stock/soup in the freezer for future use. I salted the soup served only, not the stock for the freezer.

sugarpea September 29, 2003

hello chia, I love chicken soup and this is delicious! I made a couple of changes; a peeled and seeded tomato (for color)& 2 large yellow onions. Otherwise, I made it as posted and boy was it good! We always make extra broth for me to drink out of a cup - you know when the urge hits. Thank you for sharing the recipe for Jewish Penicillin. It cures it all! Lovely and inviting! Diane :=) PS Update - Rosh Hashona 09/12/07 your soup was had & enjoyed by all again! It was wonderful & had enough to freeze in individual portions. Great!

Manami September 13, 2007