When you think of comfort food, what comes to mind? For many, it’s a warm bowl of Jewish chicken soup, rich with flavor, packed with nutrients, and loaded with nostalgia. Often called “Jewish Penicillin,” this golden broth is believed to have healing powers, soothing colds, easing sore throats, and warming the soul.
But what makes Jewish chicken soup so special? Is it the slow-simmered chicken, the fresh herbs, or the tradition passed down through generations? The answer is all of the above. This guide will walk you through the history, key ingredients, step-by-step preparation, common mistakes, and delicious variations to help you master this timeless recipe.
So, grab your biggest pot, and let’s get cooking.
What Makes Jewish Chicken Soup Special?
Jewish chicken soup is not just another broth-based soup. It carries deep cultural significance, plays a role in family traditions, and has even been studied for its health benefits. But more than anything, it’s a dish that brings people together.
The Cultural and Historical Significance of Jewish Chicken Soup
Jewish chicken soup has been a staple of Jewish cuisine for centuries, dating back to Eastern European communities where it was often made for Shabbat dinners and holiday meals. In Jewish households, chicken soup is more than food—it is tradition, love, and warmth in a bowl.
“A bowl of chicken soup is like a hug from your grandmother, filled with love, patience, and just the right amount of seasoning.”
Beyond its everyday comfort, chicken soup plays a role in Jewish holidays, such as Passover, where it is traditionally served with matzo balls.
Why It’s Called “Jewish Penicillin”
Ever been told to eat chicken soup when you have a cold? That is no coincidence. Jewish chicken soup has been called “Jewish Penicillin” because it has long been used as a natural remedy for colds and flu.
Science backs this up. Studies have shown that:
- The hot broth helps clear nasal congestion.
- Collagen and nutrients from the chicken bones support the immune system.
- Vegetables like carrots, onions, and celery provide essential vitamins.
This soup does not just heal the body—it provides comfort and warmth.
The Difference Between Jewish Chicken Soup and Other Chicken Soups
What sets Jewish chicken soup apart from other chicken soups? Here is what makes it unique:
- Slow-simmered broth – The longer cooking time extracts more flavor and nutrients from the bones.
- Minimal seasoning – Unlike spicy or heavily seasoned soups, Jewish chicken soup relies on simple, fresh ingredients for its depth of flavor.
- Matzo balls or egg noodles – Instead of dumplings or rice, matzo balls (kneidlach) or egg noodles are the classic additions.
“Jewish chicken soup is not just about taste—it is about history, tradition, and the feeling of home.”
Essential Ingredients for Authentic Jewish Chicken Soup
To make the best Jewish chicken soup, you need the right ingredients. It is not about fancy seasonings or exotic spices—just fresh, high-quality basics that let the natural flavors shine.
Choosing the Best Chicken for the Soup
The type of chicken you use can make or break your soup. The best option is a whole chicken with skin and bones. The bones and connective tissues release collagen, gelatin, and deep flavors into the broth.
Best Choices for Chicken Soup:
- A whole chicken (organic if possible) – Provides a rich, full-bodied broth.
- Bone-in, skin-on chicken thighs – Adds extra fat and flavor.
- Chicken feet (optional but highly recommended) – Boosts collagen for a thicker, silkier broth.
What to Avoid:
- Boneless, skinless chicken breasts – Too lean, lacks depth.
- Overly processed chicken – Less natural flavor.
If you want a golden, nutrient-rich broth, start with quality chicken.
Key Vegetables That Enhance the Flavor
Jewish chicken soup is simple but flavorful, thanks to a classic trio of vegetables:
- Carrots – Adds sweetness and color.
- Celery – Brings a mild, earthy taste.
- Onions – Provides a rich, slightly sweet aroma.
Additional Ingredients to Consider:
- Parsnips – A slightly sweet root vegetable that deepens the broth’s flavor.
- Leeks – Adds a delicate onion-like taste.
- Garlic (optional) – Some families swear by a little garlic for extra depth.
“Great chicken soup is like a symphony—every ingredient plays a crucial role in creating harmony.”
Herbs and Spices: What to Add for a Rich Taste
The beauty of Jewish chicken soup is in its simplicity. You do not need a long list of seasonings—just a few key herbs and spices to bring out the best flavors.
Essential Herbs & Spices:
- Fresh parsley and dill – Adds brightness and freshness.
- Black peppercorns – Gives a mild warmth without overpowering the soup.
- Bay leaves – Provides a subtle earthy undertone.
- Salt – Enhances the natural flavors.
Pro Tip: Keep your herbs and spices in a spice bag or cheesecloth to make straining the soup easier later.
Traditional Tools and Cookware for the Best Results
You do not need a fancy kitchen setup to make Jewish chicken soup, but the right tools can make a big difference.
The Importance of a Large Stockpot
A large stockpot (at least 8 quarts) is essential. Since chicken soup is made in big batches, you will need enough room for the chicken, vegetables, and water.
Why Size Matters:
- More room allows better broth extraction.
- Helps prevent overflow while simmering.
- Allows for longer cooking times without drying out the ingredients.
Invest in a heavy-bottomed pot for even heat distribution. It is worth it.
How to Skim Fat for a Clear Broth
One of the keys to a beautiful, golden, clear broth is skimming the fat during cooking.
How to Do It:
- As the soup simmers, you will notice a layer of fat and foam forming on top.
- Use a fine mesh skimmer or spoon to gently remove the impurities.
- Repeat every 30 minutes for the clearest broth.
Pro Tip: Let the soup cool and refrigerate overnight—the fat will harden on top, making it easy to remove.
Slow Cooking vs. Pressure Cooking: Which is Better?
Traditionally, Jewish chicken soup is slow-simmered for hours, but modern cooking methods can speed up the process.
- Slow Cooking (3-4 hours): Best for deep, layered flavors.
- Pressure Cooking (Instant Pot, 45 minutes): Great for quick results with nearly the same depth.
No matter how you cook it, patience is key.
Step-by-Step Guide: How to Make Traditional Jewish Chicken Soup
Now that we have covered the essential ingredients and tools, it is time to start cooking. Making Jewish chicken soup is not complicated, but it does require patience. A slow simmer allows the flavors to develop, the collagen to release, and the broth to become rich and golden. Follow this step-by-step guide to make the perfect batch of homemade Jewish chicken soup.
Step 1: Preparing the Ingredients
Before you start cooking, gather all the necessary ingredients and prep them properly.
- Wash and peel the vegetables – Carrots, celery, onions, and parsnips should be rinsed and cut into large chunks. Leaving them whole can help with a clearer broth.
- Prepare the chicken – If using a whole chicken, rinse it under cold water and remove any excess fat. Some prefer to remove the skin, but leaving it on adds more richness.
- Tie herbs in a bundle – If using fresh parsley, dill, or bay leaves, tie them in a cheesecloth or a spice bag for easy removal later.
With everything prepped, it is time to start cooking.
Step 2: Simmering the Broth for Maximum Flavor
- Place the whole chicken into a large stockpot.
- Fill the pot with cold water until the chicken is fully submerged. Do not use hot water, as it can make the broth cloudy.
- Bring the water to a gentle simmer over medium heat. Do not let it boil rapidly, as this will cause impurities to mix into the broth.
As the water heats up, you will notice foam and scum rising to the top. This is normal and should be skimmed off.
Step 3: Skimming the Fat and Removing Impurities
A key step in achieving a clear, golden broth is regularly skimming the fat and impurities that rise to the surface.
- Use a fine-mesh skimmer or spoon to remove the foam.
- Continue skimming every 20 to 30 minutes during the first hour of cooking.
- Once most of the impurities are removed, the broth will stay clean and clear.
Some cooks prefer to add an onion with the skin on, which helps give the broth a deeper golden color.
Step 4: Adding Vegetables and Enhancing the Taste
After about one hour of simmering, it is time to add the vegetables and seasonings.
- Add carrots, celery, onions, parsnips, and any additional vegetables to the pot.
- Add whole peppercorns and a pinch of salt. Do not add too much salt at this stage; it is better to adjust the seasoning at the end.
- Reduce the heat to low and let the soup simmer for another two to three hours. The longer it simmers, the richer the flavor.
At this point, the soup should be fragrant, golden, and full of deep, comforting flavors.
Step 5: Straining the Broth and Serving
Once the soup has finished simmering, it is time to strain and serve.
- Remove the chicken and vegetables – Use tongs to take out the chicken and set it aside. You can shred the meat to serve in the soup or use it for another dish.
- Strain the broth – Pour the liquid through a fine-mesh sieve or cheesecloth into another pot to remove any solids. This ensures a smooth, clean broth.
- Adjust seasoning – Taste the broth and add salt as needed.
If making matzo ball soup, prepare the matzo balls separately and add them before serving.
Common Mistakes and How to Fix Them
Even with a simple recipe, mistakes can happen. Here are some common problems and their solutions to help you achieve the perfect Jewish chicken soup.
Why Your Soup is Too Greasy and How to Fix It
A layer of fat floating on the soup is normal, but too much can make it overwhelming.
Solution:
- Skim excess fat from the surface while cooking.
- If the soup is still too greasy, refrigerate it for a few hours. The fat will harden on top, making it easy to remove.
Avoiding a Bland Broth: Key Flavor Boosting Tips
If your soup lacks depth, it may need more time or better seasoning.
Solution:
- Let the soup simmer for at least three hours to allow the flavors to develop.
- Use bone-in chicken for a richer broth.
- Add fresh dill and parsley at the end for extra flavor.
Overcooked Chicken: How to Prevent It
Boiling the chicken too aggressively or for too long can make it dry and stringy.
Solution:
- Cook at a gentle simmer, not a rolling boil.
- Remove the chicken after about one to two hours, once it is tender, and shred it separately.
Cloudy Broth: Causes and Solutions
A clear broth is one of the hallmarks of good Jewish chicken soup. If your broth is cloudy, it is likely due to boiling too rapidly or not skimming impurities.
Solution:
- Start with cold water and bring to a gentle simmer.
- Skim the broth regularly.
- Strain through a fine sieve or cheesecloth for extra clarity.
Variations of Jewish Chicken Soup You Should Try
Jewish chicken soup has many regional and family variations. Whether you prefer matzo balls, egg noodles, or a unique twist, here are some options to explore.
Matzo Ball Soup: The Classic Addition
Matzo balls, or kneidlach, are soft dumplings made from matzo meal, eggs, water, and fat.
How to Make Matzo Balls:
- Mix matzo meal, eggs, schmaltz (chicken fat), and a pinch of salt.
- Chill the mixture for 30 minutes to firm up.
- Form into small balls and boil in salted water until light and fluffy.
Matzo balls are traditionally served in chicken soup during Passover but can be enjoyed year-round.
Egg Noodles vs. Rice: Which Works Best?
Some families serve chicken soup with egg noodles, while others prefer rice for a heartier version.
- Egg noodles add a soft, silky texture to the soup.
- Rice absorbs the broth, making the soup thicker and more filling.
Both are excellent choices, and it comes down to personal preference.
Sephardic vs. Ashkenazi Chicken Soup Variations
Jewish chicken soup varies by region.
- Ashkenazi Jewish Chicken Soup: Simple, clear broth with matzo balls or noodles.
- Sephardic Jewish Chicken Soup: Often includes turmeric, saffron, or cinnamon for a deeper flavor.
These variations reflect the diverse history of Jewish cuisine.
Health Benefits of Jewish Chicken Soup
Beyond its comforting taste, Jewish chicken soup is packed with health benefits.
Why It’s Known as the Best Cold Remedy
Jewish chicken soup has been used as a home remedy for colds for generations. The warm broth helps clear nasal congestion, while the nutrients support the immune system.
The Nutritional Benefits of Bone Broth
The slow cooking process extracts collagen, minerals, and amino acids from the bones, which promote gut health and joint support.
How Chicken Soup Helps Digestion and Immunity
The combination of bone broth, vegetables, and herbs makes Jewish chicken soup easy to digest and beneficial for gut health. It also provides hydration and essential nutrients during illness.
How to Store and Reheat Jewish Chicken Soup Properly
Making Jewish chicken soup in large batches is common, as it tastes even better the next day. Proper storage and reheating methods ensure the soup retains its rich flavor and nutritional benefits.
Best Storage Methods for Keeping the Soup Fresh
Jewish chicken soup can be stored in the refrigerator or freezer, depending on how long you plan to keep it.
- Refrigerator Storage:
- Allow the soup to cool to room temperature before transferring it to an airtight container.
- Store it in the refrigerator for up to five days.
- Keep the broth separate from matzo balls or noodles to prevent them from becoming too soft.
- Freezer Storage:
- Pour the soup into freezer-safe containers or heavy-duty freezer bags.
- Leave some space at the top to allow for expansion as the soup freezes.
- Label containers with the date and use them within three months for the best taste.
Can You Freeze Jewish Chicken Soup?
Yes, Jewish chicken soup freezes well, making it an excellent meal prep option. However, certain components freeze better than others.
- What Freezes Well:
- The clear broth and shredded chicken maintain their texture and flavor.
- Vegetables like carrots and celery remain intact but may become softer.
- What Does Not Freeze Well:
- Matzo balls can lose their structure if frozen in the soup. It is best to freeze them separately.
- Egg noodles or rice can become mushy when thawed. Cook fresh noodles when reheating instead.
How to Reheat Without Losing Flavor
Proper reheating preserves the soup’s flavor and texture.
- Stovetop Method:
- Pour the soup into a pot and warm it over medium heat until hot.
- If the broth has thickened, add a splash of water or chicken stock to restore consistency.
- Microwave Method:
- Place a portion of soup in a microwave-safe bowl.
- Heat in one-minute intervals, stirring between each, until fully warmed.
For frozen soup, it is best to let it thaw overnight in the refrigerator before reheating.
Frequently Asked Questions (FAQs)
Here are answers to some of the most common questions about Jewish chicken soup.
Can I Make It Without Chicken Skin?
Yes, but removing the skin will result in a less rich broth. Chicken skin adds flavor and fat, which contribute to the soup’s depth. If you prefer a lighter soup, you can remove the skin but consider adding a little olive oil or extra chicken bones to maintain flavor.
What’s the Best Way to Make It Vegetarian?
A vegetarian version of Jewish chicken soup can still be comforting and flavorful.
- Replace the chicken with a mix of mushrooms, root vegetables, and leeks for a rich broth.
- Use vegetable stock as a base instead of water.
- Add fresh herbs like dill and parsley for extra depth.
How Long Should I Simmer for the Best Flavor?
For the best results, simmer Jewish chicken soup for at least three to four hours. This allows enough time for the collagen to release from the bones, creating a rich and flavorful broth. If using an Instant Pot, forty-five minutes under pressure can achieve similar results.
Discover More Comforting and Flavorful Recipes
If you loved this Jewish Chicken Soup Recipe, here are more warm and hearty dishes to try:
- Looking for another comforting soup? Explore these 7 Must-Try Creamy & Flavorful Soups for Every Occasion for cozy and satisfying meal ideas.
- Want a classic and hearty dish? Try Old-Fashioned Goulash: A Classic Comfort Food Recipe for a rich and flavorful meal.
- Need the perfect bread to pair with your soup? These Cheese & Breadsticks: A Delicious Combo for Every Occasion are a great complement to any warm dish.
- Craving a light and nutritious side dish? Cowboy Caviar: A Flavorful, Healthy Party Snack is packed with fresh ingredients and bold flavors.
- Want a refreshing drink to serve alongside your meal? Orange Crush Drink Recipe: A Refreshing Citrus Delight is a bright and zesty beverage option.
For more comforting and delicious meal ideas, visit Call Me Recipes and discover new flavors to enjoy!
Conclusion: Mastering the Art of Jewish Chicken Soup
Jewish chicken soup is more than just a dish—it is a tradition passed down through generations, a symbol of warmth and care, and a time-tested remedy for colds and comfort.
By following this guide, you can make a rich and flavorful chicken soup that embodies the essence of Jewish cooking. Whether you enjoy it with matzo balls, egg noodles, or on its own, the key to great soup is patience, quality ingredients, and a little love.
This soup is best enjoyed surrounded by family and friends, just as it has been for centuries. Take your time, savor each bite, and let the tradition live on in your kitchen.