Authentic Jewish Yiddish Chicken Soup

"This is the way to make soup-you can alter the recipe a little here and there but this is the best. Make sure that you include the chicken neck ( and the cleaned feet! ) in the soup. Use kosher chicken and canned soup-its tastes better. My recipe adaptation uses skinned chicken so there is a lot less fat to be skimmed off in this soup. If you want very clear soup then cool first, strain the soup through cheesecloth and reheat, cut up chicken and vegetables and add back--but I served the soup as is."
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Ready In:
3hrs 30mins




  • Cut up chicken , rinse and remove skin.
  • Place chicken and all other ingredients into soup pot.
  • Bring to boil then lower heat and simmer, partially covered, fo at least 3 hours ( the more the better-you cant overcook this).
  • Serve with chicken ( cut it up) then place pieces back into the bowls) , cooked fine egg noodles and/or matzoh balls.

Questions & Replies

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  1. I'm sure this tastes good, but I agree with previous post, NOT AUTHENTIC! I cannot imagine my grandmother adding canned chicken soup to make chicken soup. What is that?
  2. This may be a good tasting soup, but it is NO WAY an "authentic Jewish Chicken Soup". My maternal grandmother was Jewish & I have posted her recipe #77713 that is as authentic as they come. The minute you discard the skin you have ruined the healing factor. Authentic Jewish food is usually fattening. For example, schmaltz, which is made from chicken fat, is used in many jewish recipes. When you alter a recipe, it is no longer authentic. KEEP IN MIND THAT I AM NOT GIVING THIS RECIPE A BAD RATING. I'm just passing on information to Chef Petlover. If you have any questions, you may e-mail me:


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