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    You are in: Home / Recipes / Classic Jewish Chicken Soup Recipe
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    Classic Jewish Chicken Soup

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on February 27, 2008

      I have been making this soup for years. I always use the Israeli brand of chicken soup mix (Osem) which gives it incredible flavor and really makes the soup. My kids love this so much they want me to make it on hot summer nights too but I let them wait and have something to look forward to. I also cook mine covered on a low flame, keeping it off would only make it evaporate and I don't quite see how that helps.

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    • on April 03, 2007

      I have made soup like this many times but I always have to refer to a recipe, so tonight I chose yours! I liked that you put the water measurement in cups (not quarts), which is easy since I used a large measuring cup. I made only a few changes: no turnip, added a bay leaf and peppercorns to a tea infuser ball and used 2 1/2 tsp. of salt. I also added 3 chicken bouillon cubes. Once the soup was finished, I strained it and put in a few pieces of chicken (and reserved the rest of the chicken for a curry chicken spread). I poured the soup into separate quart containers cool them in the refrigerator to let the fat harden for easy removal. I am making matzo balls from a mix now and will add those to the soup once they cool down. The soup is very delicious- I have made it many times and this is the recipe I will use from now on. It just got RAVE reviews at my seder from real chicken soup experts. Thank you! Everyone said it was the BEST I ever made! Thanks Kishka!

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    • on September 30, 2008

      Wonderful. I will say I put mine in the crock pot overnight and then deboned and used Kreplach in the soup. Perfect for my Rosh Hasanah first course.

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    • on April 05, 2007

      This is almost my family recipe. The only changes I make are to add one leek, and to add the parsley and the dill at the beginning of the cooking. I love the flavor of dill, and want it as prominent in the soup as possible. If you want people to rave about your soup, use this recipe.

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    • on February 28, 2011

      Very very nice soup for a cold winter day. I took the plunge and make kreplach too, even boiling it right in the broth for extra flavour. We really enjoyed this soup! Thanks so much for posting. Made for TOTM's Feb '11 Soup-Fest tag game. :)

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    • on April 04, 2007

      This was amazing! It saturated the matzos balls very nicely. Definately for kids; if you have a guest over and it's their first Passover or another instance like that, make this recipe!

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    • on December 01, 2005

      This soup was a wonderful find. My husband has just been diagnosed diabetic with high cholesterol. He loved it, I loved it and even my pickey 12 year old son loved it. Thank you for sharing it! Pamella

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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
    60%
    Total Fat 68.4 g
    105%
    Saturated Fat 19.5 g
    97%
    Cholesterol 340.1 mg
    113%
    Sodium 384.7 mg
    16%
    Total Carbohydrate 8.4 g
    2%
    Dietary Fiber 2.2 g
    8%
    Sugars 4.1 g
    16%
    Protein 85.4 g
    170%

    The following items or measurements are not included:

    parsnips

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