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Classic Jewish Chicken Soup

Rated as 4.67 out of 5 Stars

"A classic recipe for 'Jewish Penicillin!' Add matzo balls if you wish, or just serve with noodles, fresh bread, or biscuits. This soup is even better reheated the next day!"
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Ingredients

1 h 30 m servings 200 cals
Original recipe yields 12 servings

Directions

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  1. Put chicken in a large pot with the chopped onions. Pour enough water into the pot to cover; add dill, parsley, salt, and pepper. Bring to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes.
  2. Skim and discard any foam from the top of the simmering liquid. Remove chicken to a cutting board. Remove as much meat from the chicken bones as possible; cut into chunks.
  3. Return the liquid to a boil. Add carrots, potatoes, leeks, celery, kohlrabi, and parsnips to the boiling liquid. Reduce heat to medium-low and cook until the vegetables are tender, about 20 minutes. Stir cooked chicken chunks and chicken bouillon into the mixture. Season again with salt and pepper. Cook until the chicken is hot, about 5 minutes.

Nutrition Facts


Per Serving: 200 calories; 4.7 g fat; 21.2 g carbohydrates; 18.5 g protein; 48 mg cholesterol; 283 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 9 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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...

Most helpful critical review

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 kohl...

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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 kohl...

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...

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!

Yes I altered the recipe but this was the first time I used dill weed to chicken soup "we loved it" what a difference it made. Thank you for a little change in my tummy!

This is probably one of the best chicken soups I have ever made! My friends and family all loved it too. I added onion powder instead of onions. So very good!

Best chicken soup recipe I've found. I do cheat by not including potatoes, kohlrabi & parsnips. And I use Progreso unsalted chicken stock in lieu of water & Hungarian paprika in lieu of pepp...

Very yummy