1/3 Photos of Classic Jewish Chicken Soup
4 hrs 30 mins
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!
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- 1Bring water to boil, add chicken, return to boil (covered).
- 2Add 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.
- 3Add parsley & dill and cook for 20 minutes, then remove the herbs and discard.
- 4Season 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).
- 5Remove from heat and allow to cool.
- 6Remove the chicken and separate out the meat into bite sized pieces (shreds). Return the chicken pieces to the pot. Serve immediately or freeze.
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Nutritional Facts for Classic Jewish Chicken Soup
Serving Size: 1 (921 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 1012.2
- Calories from Fat 616
- Total Fat 68.4 g
- Saturated Fat 19.5 g
- Cholesterol 340.1 mg
- Sodium 384.7 mg
- Total Carbohydrate 8.4 g
- Dietary Fiber 2.2 g
- Sugars 4.1 g
- Protein 85.4 g
The following items or measurements are not included: