There’s a reason the Jewish chicken soup recipe is lovingly known as “Jewish penicillin”, it’s the kind of dish that wraps you in warmth and comfort from the very first spoonful. Growing up, this soup was a staple at every family gathering, a bubbling pot of golden broth filled with tender chicken and floaty matzo balls that seemed to make everything better.
Now, living in New York and juggling a fast-paced life, I find myself turning to this timeless classic more than ever. Whether it’s for a chilly winter night, a holiday table, or a soul-soothing meal when I’m feeling under the weather, this recipe never fails to bring comfort. It’s savory, subtly sweet from slow-cooked carrots and onions, and infused with the unmistakable fragrance of fresh dill. Trust me, this bowl of love is so much more than just soup, it’s tradition, healing, and home all in one.
Table of contents
Why You’re Going to Love This Recipe
This isn’t your everyday chicken soup, it’s a family recipe, passed down and perfected with time. Here’s what makes it truly special:
- Rich, Slow-Simmered Flavor: Simmering a whole chicken with fresh vegetables builds a deep, nourishing broth.
- Fluffy Matzo Balls: Light, tender, and full of character, they soak up all the goodness of the broth.
- Perfect for Any Occasion: From Passover to casual weeknight dinners, this soup fits in anywhere.
- Healing and Nourishing: Whether you’re under the weather or just need a pick-me-up, this soup hits the spot.
- Totally Customizable: Make it gluten-free, vegetarian, or even spicy, more on that below!
Dietary Swaps to Keep in Mind
- Gluten-Free: Use gluten-free matzo meal to keep the dish wheat-free.
- Vegetarian: Swap the chicken with hearty veggies like mushrooms and use vegetable broth.
- Low-Sodium: Skip added salt and rely on herbs and garlic for flavor instead.
Recipe Card
jewish chicken soup recipe
Course: DinnerCuisine: JewishDifficulty: Medium6
servings30
minutes2
hours350
kcalThis cozy, old-school soup is packed with flavor and love. Perfect for holidays or healing days.
Ingredients
- For the Chicken Soup
1 whole chicken (about 4 lbs)
2 large carrots, chopped
2 celery stalks, chopped
1 large onion, halved
1 parsnip, peeled and sliced (optional)
1 bunch of fresh dill
1 bunch of parsley
2 bay leaves
10 whole peppercorns
Salt to taste
12 cups water
- For the Matzo Balls
1 cup matzo meal
4 eggs
¼ cup schmaltz or vegetable oil
¼ cup broth or water
1 tablespoon fresh dill (optional)
Salt and pepper to taste
Directions
- Simmer the Broth (2 hours): Place the whole chicken in a large stockpot. Add carrots, celery, onion, parsnip, dill, parsley, bay leaves, peppercorns, and a pinch of salt. Cover with water. Bring to a boil, then lower to a simmer and cook uncovered for 1.5 to 2 hours. Skim any foam that rises.
- Strain and Shred (15 minutes): Carefully remove the chicken and vegetables. Strain the broth through a fine mesh sieve. Shred the chicken meat, discarding skin and bones. Set aside.
- Make the Matzo Ball Mixture (10 minutes prep + 30 minutes chill): Mix matzo meal, eggs, schmaltz, broth or water, dill, salt, and pepper. Let chill in the fridge for 30 minutes so the mixture firms up.
- Cook the Matzo Balls (40 minutes): Bring a large pot of salted water to a boil. With damp hands, shape the mixture into balls (about 1 inch). Gently drop them into boiling water. Lower the heat, cover, and simmer for 30–40 minutes until they’re light and fluffy.
- Bring It All Together (5 minutes): Reheat your broth. Add shredded chicken and cooked matzo balls. Garnish with extra fresh dill and serve piping hot.
Notes
- Use homemade schmaltz for maximum flavor.
- Soup tastes even better the next day.
- Chill matzo ball mixture to help them hold their shape during cooking.
Let’s Talk Pro Tips!
Want to master this soup like a pro? Here’s how to get it just right:
- Schmaltz is Gold: If you can, render your own chicken fat. It takes this soup to the next level.
- Don’t Rush the Simmer: Low and slow builds the richest flavor.
- Clearer Broth Tip: After simmering, cool and strain the broth twice for extra clarity.
- Matzo Ball Magic: The longer they simmer, the fluffier they get. Just don’t overcrowd your pot!
Tasty Variations to Try
One of the things I love most about this recipe is how versatile it is. Whether you’re switching things up for a holiday twist or adapting it to fit your pantry, there are so many delicious ways to make this soup your own. Here are a few fun and tasty variations to try!
- Noodle Love: Swap matzo balls for wide egg noodles if you’re craving a more traditional chicken noodle soup.
- Spicy Sephardic Style: Add a pinch of turmeric and a splash of lemon for a Sephardic-inspired variation that’s zesty and vibrant.
- Veggie-Packed Version: Double the veggies, think leeks, mushrooms, even spinach, for a heartier bowl.
- Gluten-Free Goodness: Use gluten-free matzo meal and skip the parsnip for a cleaner broth.
If you enjoy soups that double as comfort food, you’ll love exploring dishes like Swamp Soup, rich with greens and smoky flavors, or this old-school Vegetable Beef Soup.
Serving Suggestions
This soup deserves to shine, but here’s how you can elevate your table:
- Serve with: A slice of challah bread, a crisp cucumber salad, or a side of latkes.
- Garnish with: A fresh sprig of dill or a crack of black pepper.
- Make it a meal: Pair with brisket, kugel, or even roasted vegetables for a full feast.
Looking for something heartier to follow your soup? Try this Forgotten Chicken Recipe Crockpot for a creamy, comforting main.
Wrap-Up and More Cozy Recipes to Warm Your Heart
Thanks for simmering along with me on this soul-hugging journey into Jewish chicken soup. Whether you’re nursing a cold or just need a hug in a bowl, this timeless recipe never fails to comfort. And hey, if you’re craving even more cozy vibes, don’t miss the soothing simplicity of this Clear Soup Recipe or the bold, aromatic flavors of this Moroccan Chicken Recipe. You might also enjoy the rich, hearty goodness of this Old-Fashioned Salisbury Steak Recipe for a satisfying and nostalgic dinner. Happy slurping and keep that pot bubbling!
FAQs About Jewish Chicken Soup Recipe
Yes, you can prepare and cook them in advance. Store them in the refrigerator and reheat in the broth before serving.
You can substitute with vegetable oil or melted butter.
Roasting the chicken and vegetables before simmering can enhance the depth of flavor.
Yes, but it’s best to freeze the broth and matzo balls separately for optimal texture.
The traditional recipe is not, due to the matzo meal. However, you can use gluten-free matzo meal for the balls.
Common additions include leeks, turnips, and sweet potatoes for added flavor and nutrition.
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