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Cook It Kosher

Traditional Chicken Soup

Traditional Chicken Soup

Jewish Penicillin

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Between the flu and strep, it feels like everyone I know is sick these days, which means it’s time for a nice big pot of Jewish penicillin. Chicken soup!


No two pots of chicken soup are exactly alike, in my experience, and I don’t claim to have the very best chicken soup recipe in Jewish history. But it’s rich and healthy, and I’d love to share it with you.

You’ll need chicken, carrots, onion, celery, sweet potato, zucchini, fresh garlic, salt and, of course, water. Peel the carrots, sweet potato and onion. It’s best to leave the peel on the zucchini, or else it completely disintegrates in the soup. Cut the vegetables into chunks, not too small.


Put all the ingredients into the pot (it’s okay if the chicken is frozen) and bring to a rapid boil. Skim the surface and remove all floating scum. Turn down to a very low simmer, and cook for 4–6 hours. (The longer it simmers, the better the soup will be. You can even cook it longer.)

Let the soup cool and refrigerate it overnight. The fat will rise to the top and harden, making it easy to remove (see picture). Scoop off the fat and bring the soup back to a boil. Simmer until you’re ready to serve.


You can eat it plain, with matzah balls, or with the chicken and vegetables from the pot.

I’ll be sharing a number of different matzah ball recipes and techniques in a separate post. Stay tuned!

Tip: For a very clear broth, pour it through a cheesecloth.


Ingredients

  • 2 chicken bottoms (drumstick and thigh)
  • 2 carrots
  • 2 onions
  • 3 celery stalks
  • 1 sweet potato
  • 1 zucchini
  • 6 cloves garlic
  • 1 tbsp. kosher salt, or to taste
  • 12 cups water

Directions

  1. Peel the carrots, sweet potato and onions. Leave the peel on the zucchini.
  2. Cut the vegetables into chunks, not too small.
  3. Put all ingredients in the pot and bring to a boil. As soon as it boils, turn it down to a very low simmer, and cook for 4 hours.
  4. Refrigerate the soup overnight. The fat will rise to the top and harden, so you can easily remove it.
  5. After you remove the fat, reheat and serve the soup.

Tip for a clear broth: Strain the soup through a cheesecloth.

Serves 8-10 (the longer it simmers, the more it will reduce)


Do you have any unusual chicken soup ingredients or tips? Share them in the comment section below.


Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She enjoys tinkering with recipes, and teaches cooking classes to young children. Miriam shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher, and in the N’shei Chabad Newsletter.
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Discussion (73)
February 20, 2016
My mother taught me to add fresh parsley and dill one hour before the soup is done cooking and remove the hrrbs before refrigeration. She made the best soup ever.
Trudy Brown
south Florida
January 28, 2016
Jewish Penicillin
I don't like celery, so my grandmother used parsnip
Lisa
Providence, RI
January 6, 2016
Esther
I make an 8 quart pot every week. And we eat it never freeze it. Pesach is of course a whole other kitchen, a whole other story. But yeah every week, a pot of soup for Shabbos! Occasionally I will make only a 6 quart pot but usually the 8 quart. We are k"h 4 people and rarely have guests.
Leah
January 4, 2016
Good for you, Leah~!

How many people do you feed with one chicken? My soup pot holds four gallons and I have enough left over to eat it throughout Pesach. I also make it for Rosh HaShanah, and my 20-plus guests ask for seconds and thirds, so I need more than one chicken, and I do need about two to four beef bones that give it strength without clouding up the clear bouillion. And, yes, skim it, and refrigerate overnight and skim it again, and heat it and skim it again.

Nothing like a good strong soup. That's why chicken soup cures whatever ails you. Not just any chicken soup; only the real thing.

I admit that I do not make chicken soup for Shabbos dinner. Only for Yomtov, and only for about 20 people, and even then enough left to last me for a week. I am not sure the pot holds four gallons. I never measured it; it may be eight gallons. It's my mother's pot, and her "recipe"--and, before that, HER mother's and before that I do not know.
Esther
Queens
January 4, 2016
you don't need so much really....
Less is more here. For clear beautiful bouillion, more water, less everything else. Longer cooking time makes it gold. Excellent shamming (skimming) job is an absolute must. Spend a lot of time skimming ! Then skim more ! Parsnip or Parsley Root absolutely essential. Obviously onion, carrot,celery real important but not much is needed. This is how I make clear, gold flavorful beautiful bouillon week after week. And I usually make it with 1 - just one - chicken breast - that's all. Not a ton of chicken needed. yes, cooked out onion should be removed to avoid having floating pieces in the soup.
Leah
January 1, 2016
Parsley is fine. So are celery and/or carrots. Halved onions are essential.
I can't imagine what sweet potatoes or zucchini in classic chicken soup. I guess if you want potato zucchini soup instead of chicken soup....

The chicken soup is supposed to be a clear broth, to which rice or noddles or dumplings can be added.

But if you want to avoid starch, cut the carrots and celery into bite-sized pieces to give the eater something to look at and to chew on. And, yes, it's good to strain out the parsley and onions after they have contributed their flavor.
Esther
Queens
December 31, 2015

I love to read your Chicken Soup Recipe- how about adding some fresh Parsley? I use a lot - strain it all- and it is good.
warm wishes for our next Yomtovim- IH Pesach 2016- Ih.


it is now
rachel levine-
Sydney Australia.
October 30, 2015
You must certainly can make it without sweet potatoes. Most people make it without potatoes of any kind. Use celery, carrots, onions, and parsley--the same as in all the Jewish cookbooks. Don't fancy shmancy it up with sweet potatoes or zuchini, for goodness sakes. The most important detail is to include lots of bones...kosher poultry backs and/or necks are good, but so are beef bones (NOT marrow bones, but if you can't find plain, you can use even those. Just be sure to skim the fat off after letting the pot rest in the fridge.)

Gini
Gini
Newark
October 29, 2015
Awesome recipe! Made it yesterday. Yum yum :)
Sasha
Russia
October 24, 2015
I'm new to your article
I love chicken soup, so when I read your chicken soup science I don't like sweet potatoes and zucchini could I substitute them with celery and white potatoes.
Renee Ridenour
Hagerstown,M.D.
Cook It Kosher features recipes from Chabad.org food blogger Miriam Szokovski, as well as guest bloggers and cookbook authors. Let us know if you’d like to contribute!
Miriam SzokovskiMiriam Szokovski is the author of historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She enjoys tinkering with recipes, and teaches cooking classes to young children. Miriam shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher and in the N'shei Chabad Newsletter.
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