Jewish Chicken Soup

Jennifer Feher 2

"A classic recipe for "Jewish Pencillin!" Add matzo balls if you wish, or just serve with noodles, or fresh bread or biscuits."


1 h, 20 m 12 servings
Serving size has been adjusted!

Original recipe yields 12 servings



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  1. Throughly wash the chicken and put in a pot with coursely chpped onions, and cover generously with water. Add salt to taste and season with herbs such as dill and parsley. Boil slowly for 45 minutes, remove chicken and skim off any foam.
  2. Peel and cube the carrots, parsnips, potatoes, leeks, celery and turnip or kohlrabi. Bring broth to a boil and add vegetables; lower heat and simmer for 20 minutes, until vegetables are tender but not mushy.
  3. As vegetables are cooking, remove chicken from the bone and cut into chunks. When vegetables are done, stir in chicken and season with additonal salt, fresh cracked pepper, and, if desired, the chicken bullion.
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