Classic Jewish Chicken Soup Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Lynardo
Reviewed: Dec. 30, 2012
Love the flavors, but the chicken needs to cook longer. I cooked the chicken almost two hours before I removed it and cut it up. I also made a few other changes - grocery store didn't have kohlrabi or parsnips, so I increased the carrots and potatoes and added a cut up turnip. I also didn't add the bouillon granules, but since I cooked the chicken longer, I didn't need the extra chicken flavor boost. I added a bag of kluski noodles at the same time I added the cut up chicken, and it turned out really well. With some good crusty bread, this makes a great comfort food meal. Giving it only three stars because of the problem with the initial cooking time, otherwise would be a solid a high four.
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Photo by Lynardo

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA
Living In: New Cumberland, Pennsylvania, USA

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Reviewed: Sep. 24, 2013
Perfect as-is... I can't imagine cooking the chicken for 2 hours unless you like chicken mush. This was wonderful and needs no tweaking. Thanks for sharing!
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Photo by MYCALA

Cooking Level: Expert

Living In: Baltimore, Maryland, USA
Reviewed: Apr. 13, 2014
I make this recipe every year for a dinner course after the Pesach Seder. My family and community love this recipe. As stated above I add matzo balls at the end to add to the festival meal! Chag Samaech!
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