I’ve perfected Bubbe’s authentic Jewish chicken soup using one whole chicken, fresh vegetables like onions and carrots, and canned chicken broth for that rich, golden base. After removing the skin and simmering everything for three hours, you’ll shred the tender chicken back into the aromatic broth. This liquid comfort delivers essential nutrients while warming your soul with every spoonful. The secret lies in patience and fresh dill added during those final thirty minutes of cooking magic.
Why You Will Love This Jewish Chicken Soup at Lunchtime (or Dinner)
When that familiar rumble starts echoing from your stomach around noon, nothing quite hits the spot like a steaming bowl of this liquid gold. This isn’t just soup—it’s edible therapy that transforms any dreary Tuesday into something magical. Whether you’re battling Monday blues or celebrating Friday victories, this chicken soup delivers comfort that’ll make your taste buds do a little happy dance. The rich, golden broth paired with tender chicken creates the perfect lunch escape, while those aromatic herbs transport you straight to Bubbe’s kitchen, where love was always the secret ingredient. Plus, this nourishing soup supports balanced meals with lean protein and vegetables that help maintain steady energy throughout your afternoon.
Jewish Chicken Soup Recipe
Nothing beats the soul-warming comfort of authentic Jewish chicken soup, and this traditional recipe delivers that perfect balance of rich flavor and tender care that only takes about 30 minutes of prep time and a leisurely 3-hour simmer. This isn’t just any chicken soup – it’s the real deal, the kind that bubbles away on the stove for hours, filling your kitchen with that unmistakable aroma that somehow makes everything feel right with the world. The beauty of this recipe lies in its simplicity and the magic that happens when you let time do most of the work, creating a golden, nourishing broth that’s been healing hearts and bellies for generations.
The process couldn’t be more straightforward, really. You’ll start with a whole chicken that gets cut up and stripped of its skin, then everything goes into one pot for a long, slow dance of flavors. What makes this soup truly special is that it’s a patient simmer – the longer it cooks, the better it gets, and honestly, you can’t overcook this thing if you tried.
Ingredients:
- 1 whole chicken, cut up
- 4 (11-ounce) cans clear condensed chicken soup
- 4 cups water
- 2 onions
- 1 teaspoon salt
- 4 carrots
- 3 stalks of celery
- 1 parsnip
- 2 sprigs fresh dill
- 3 sprigs fresh parsley
- 1 teaspoon pepper
Equipment/Tools:
- Large soup pot
- Sharp knife
- Cutting board
- Measuring cups
- Measuring spoons
Instructions:
Start by cutting up your whole chicken (1 whole) into manageable pieces, then give those pieces a good rinse under cold water and carefully remove all the skin – this step is essential for achieving that clear, clean broth we’re after.
Toss the cleaned chicken pieces into your large soup pot, then add the clear condensed chicken soup (4 11-ounce cans) and water (4 cups) to create your liquid base.
Peel and add your onions (2 onions) whole or roughly chopped, depending on your preference, followed by the salt (1 teaspoon) for seasoning.
Clean and chop your carrots (4 carrots) into chunky pieces, trim and chop the celery (3 stalks) into similar-sized pieces, then peel and chop the parsnip (1 parsnip), and add all these vegetables to the pot.
Gently nestle in the fresh dill (2 sprigs) and fresh parsley (3 sprigs), keeping them whole so you can easily fish them out later if desired, then finish with the pepper (1 teaspoon).
Bring this beautiful mixture to a rolling boil over high heat, then immediately reduce the heat to low and let it simmer partially covered for at least 3 hours – though the longer you let it go, the more incredible it becomes.
When you’re ready to serve, carefully remove the chicken pieces, cut them into bite-sized portions, and place them back into individual bowls before ladling the rich, aromatic broth and tender vegetables over top.
Nutrition Information:
- High in protein from chicken
- Rich in vitamins and minerals from vegetables
- Low in fat due to skin removal
- Contains essential amino acids
- Good source of potassium and vitamin A
The secret to this soup is patience – resist the urge to rush it. That long, slow simmer is what transforms ordinary ingredients into liquid gold. Feel free to serve this with cooked fine egg noodles for a classic touch, or opt for a traditional approach with fluffy matzoh balls floating in each bowl. If you can’t find fresh herbs, dried ones will work in a pinch, but use about half the amount, as dried herbs are more concentrated. Some cooks like to strain the broth for an ultra-clear presentation, but honestly, leaving in those tender vegetables adds both nutrition and rustic charm.
Cooking Steps
I’ll walk you through the cooking steps that’ll transform your ingredients into liquid gold—the kind that’s cured everything from broken hearts to stubborn colds for generations. First, you’ll prep and rinse that chicken like it’s getting ready for its starring role, then toss everything into your pot with the vegetables and seasonings. Once you’ve brought the whole symphony to a rolling boil, you’ll reduce the heat and let it simmer partially covered for at least three hours—though honestly, the longer you let this beauty bubble away, the more your kitchen will smell like pure comfort.
Step 1. Prepare and Rinse Chicken
Before we plunge into the heart of this soul-warming soup, let’s tackle the chicken prep—and trust me, your bubbe would have strong opinions about doing this right. First, I’ll cut up my whole chicken into manageable pieces. Don’t worry about perfect technique here; rustic chunks work beautifully. Next comes the rinse—cold water does the trick, washing away any lingering bits. Now here’s where Bubbe and I might disagree: I’m removing that skin. Yes, it adds flavor, but today we’re going for clean, clear broth that won’t leave you feeling heavy.
Step 2. Add Vegetables and Seasonings
Once our chicken pieces are nestled in the soup pot, it’s time to build the aromatic foundation that transforms simple ingredients into liquid gold. I add two whole onions (quartered, not diced—we want substance), four carrots chunked into generous pieces, and three celery stalks roughly chopped. Don’t forget the parsnip—it’s the secret weapon that adds subtle sweetness. Fresh dill and parsley sprigs go in whole; they will infuse their magic throughout the long simmer. Finally, I season with salt and pepper. These vegetables aren’t just flavor enhancers; they’re the soul of authentic Jewish penicillin.
Step 3. Bring to a Rolling Boil
With all our ingredients swimming together in harmonious anticipation, I crank the heat to high and watch for that telltale moment when the surface erupts into a vigorous, rolling boil. This isn’t a gentle simmer yet—we’re talking full-blown bubbling action that looks like a miniature volcano in your pot. You’ll know you’ve hit the sweet spot when those bubbles break the surface with enthusiasm, creating that characteristic rolling motion. Don’t worry if it seems aggressive; this initial boil kickstarts the magic that’ll transform simple ingredients into liquid gold worthy of Bubbe’s approval.
Step 4. Simmer Partially Covered 3+ Hours
Now that we’ve achieved our vigorous boil, it’s time to dial things back and let patience work its magic. I reduce the heat to maintain a gentle simmer—those lazy bubbles that whisper rather than shout. Here’s where the partial cover comes in: I leave the lid slightly askew, creating a small gap. This allows steam to escape while retaining moisture, concentrating flavors without turning my kitchen into a sauna. Three hours minimum, though I’ve simmered for six without regret. Trust me, this soup improves with time like fine wine or my grandmother’s storytelling abilities.
Step 4. Shred and Serve Chicken
After those glorious hours of simmering, I carefully lift the tender chicken pieces from their aromatic bath—they’ll practically fall apart at this point, which is precisely what we want. Using two forks, I shred the chicken into bite-sized pieces, discarding any remaining bones or cartilage. The meat should be incredibly tender and infused with all those beautiful flavors we’ve been building. I then nestle the shredded chicken back into the golden broth, where it belongs. This isn’t just soup—it’s liquid comfort that’ll warm your soul and remind you why Bubbe’s recipes never go out of style.
Bubbe’s Authentic Jewish Chicken Soup
Ingredients
Equipment
Method
- Cut up the whole chicken into manageable pieces, rinse under cold water, and remove all the skin to achieve a clear broth. Place the cleaned chicken pieces into a large soup pot.
- Add the clear condensed chicken soup and water to the pot. Peel and add the onions, followed by the salt. Clean and chop the carrots, celery, and parsnip, and add them to the pot. Nestle in the fresh dill and parsley, then finish with pepper.
- Bring the mixture to a rolling boil over high heat, then reduce the heat to low and let it simmer partially covered for at least 3 hours.
- After simmering, carefully remove the chicken pieces, shred them into bite-sized portions, and return them to the pot. Serve the soup in bowls with the rich broth and tender vegetables.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Helpful Tips
How can you elevate this timeless recipe from good to absolutely unforgettable? I’ll share my secrets that’ll make your bubbe kvell with pride. First, don’t rush—patience creates liquid gold. Skim that foam religiously during the first hour; it’s the difference between cloudy disappointment and crystal-clear perfection. Save those gorgeous vegetables for stock, but swap in fresh ones for serving. Here’s my controversial take: add the dill only in the final thirty minutes—trust me on this one. Finally, taste and adjust seasoning before serving because every chicken has its own personality, and yours deserves respect. While traditional chicken soup differs from Japanese cuisine, both emphasize how proper cooking techniques preserve nutrients and enhance the natural flavors of your ingredients.
Pairings
While some might argue that perfect chicken soup needs nothing else, I’m here to tell you that the right pairings can transform your bowl into a symphony of comfort. Traditional egg noodles add silky texture, while fluffy matzo balls turn each spoonful into pure nostalgia. Fresh challah bread? Essential for sopping up every precious drop. For those feeling adventurous, try adding cooked rice or small pasta shells. A sprinkle of fresh dill brightens the rich broth, and don’t overlook a squeeze of lemon juice—it adds surprising brightness that’ll make your taste buds dance with joy. This nourishing soup makes an ideal quick lunch option that provides both comfort and essential nutrients during busy workdays.
Summing it up
There you have it—Bubbe’s time-tested recipe that’s been warming hearts and healing souls for generations. This isn’t just soup; it’s liquid gold that transforms simple ingredients into something magical. I’ve shared the secrets that make this broth sing—from removing the skin for clarity to simmering low and slow for maximum flavor. Whether you’re fighting off sniffles or simply craving comfort, this golden elixir delivers every time. Don’t rush the process; good things take time. Serve it with love, pair it thoughtfully, and watch as it works its age-old magic on everyone lucky enough to taste it.
