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Chicken Soup II

Chicken Soup II

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1-3 pound chicken, quartered
2 potatoes
2 onions
5 carrots
1 sweet potato
water to cover
2 tablespoons salt

Peel all vegetables. Slice carrots and chunk potatoes. Place chicken and vegetables in 6quart pot. Add salt and water to cover. Bring to boil. Lower flame and simmer an additional 1 1/4 hours.

Serve with Passover noodles or Fluffy Egg Drops.

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
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Anonymous Santa Fe, N.M. via chabadsantafe.com February 26, 2014

Starting to make a chicken Soup the old way. My from Poland grandmother's chicken soup was heaven on earth so an old man remembers 1937
My mother wrote it down in an old cookbook
1860 many of these delightful foods. It starts of how a chicken needs to be plucked , left feather burned off the chicken, the salting and
bleeding, for the chicken came alive from the market and was brought to a shochet before taking it home... Reply

Anonymous February 25, 2014

Elva's Chicken Soup Chicken broth, chicken (cut in chunks) peeled parsnips cut in 2" lengths, baby carrots, baby leeks (sliced). Serve over no-yolks fine noodles (previously cooked and drained). Simmer for 1 and 1/2 hour and serve!
Yum! Reply

Patti G. Solebury, Pa. September 3, 2013

Punch up the flavor... I use canned stock instead of water and low sodium "Better Than Bullion" for extra flavor.

I also add a touch of white pepper, garlic powder, onion powder, and crushed parsley to my matzo balls. Yum! Reply

Tammie March 27, 2013

chicken soup I go all out and make a double chicken soup for Pesach. Simmer one chicken with water and celery/parsley, then cool, skim, sieve, and use the broth to make your soup, using your second chicken. No bouillon needed. Soo yummy. Reply

Bettee rotenberg March 22, 2013

I would llike the recipes for Pesach soup that is delicious. Than ks. Reply

thelma essex england March 14, 2013

chicken soup I can't believe the recipes I have read... for the last 40 odd years the way I make my soup chicken carrots water salt and pepper no need for lots of ingredients always comes out great. Reply

Ellen New Castle, PA April 3, 2012

chicken soup Who ever heard of any potato in the soup? Then make potato soup!!! Dill, carrots,onion, b.cubes, fresh chicken(take skin off) celery and parsley...matzah balls(seltzer) makes them soft/fluffy....passover fine noodles.... and you are in business. EVERYONE says it's the BEST!!!!!!!! Happy Holidays ..... Reply

Anonymous Dublin, CA via jewishtrivalley.com March 21, 2012

Chicken Soup Instead of potatoes & sweet potatoes, I add celery, bay leaves, a chicken bullion cube, and parsley to my chicken soup! Reply

Mrs. Chana Benjaminson via mychabad.org December 22, 2011

Chicken Soup This is the Passover version, the ingredients you list are not used by various communities on Passover. For the non Passover version of chicken soup please see here. Reply

Miriam Leah Weiss LA, CA December 21, 2011

chicken soup recipe This is not the recipe that is in Spirit and Spice Chabad Cookbook. This is an impostor recipe. You forgot the dill, the ginger, the celery and who ever heard of a potato in chicken soup???? Reply

Ronit Oanono Voorhees, NJ via thechabadcenter.org April 15, 2011

If there is no Dill in my soup it's a "NO Deal"!! I use fresh deal.
If there is no Dill in my soup it's a "NO Deal"!!
Plus ...I never heard of chicken soup with potatoes in it.
I use fresh deal and parsnip celery ,yellow onions and carrots I add butternut squash
And everybody loves it.
Chag sameach. Reply

Stacey Agoura Hills, CA April 14, 2011

Chicken Soup and Matzoh Balls For the best soup, add a poked w/ fork onion, turnip and chicken. Let cook 3-4 hours. Then add tons of carrots and celery. Chicken boullion adds flavor if chicken is small. After you make the matzoh ball mix using seltzer instead of water, cover and put in fridge for 1 1/2 hours. Wet hands w/ cold water, then make tablespoon size balls, quickly dip balls in cold water & drop in boiling water. Cover pot and cook 1 hour at a stable boil. Reply

Jack Brooklyn April 13, 2011

matzo balls I mistakenly found the answer to having the softest matzo balls ever. Just double the water (or seltzer). I also toss in a bullion cube to flavor the water I boil them in. Reply

Barbara Brooklyn, NY March 24, 2010

Parsnips Absolutely: my recipe in toto: parsley,dill,and celery held together by rubberbands (easier) parnips, carrots, one onion (no need to peel); got my hen yesterday at Fairway (but do clean its innards out); low flame two-three hours; making mine Friday and chilling/defatting. BTW, the secret to matzoh balls: beat those eggs like forever, or at least five-ten minutes. no joke. a miracle shall pass. happy pesach, everyone. (PS: Ina Garten's Macaroons) Reply

Leslie Long Branch, NJ March 24, 2010

Chicken Soup I vote for the adding dill and parsnips and celery. In addition, I always add leek, and my onions are "sweet onions". I agree about the "hen", but the really important factor, in addition, is to use more dark meat. The white meat does not add much flavor to the soup, where as the dark meat does. I agree with the simmering, and removing the fat from the top as it simmers. The carrots help to make it sweet. No potatoes in my soup! (Unless it is a sweet potato! - my bff swears it adds something to the chicken soup - I personally do not think so!) The secret for my matzoh balls? Chicken fat instead of oil, and a splash of club soda! They will be large and fluffy! I have given up struggling with my own. Use the Streit's Matzoh ball mix, and follow directions except for the two exceptions I just mentioned. Happy Passover! Reply

Barbara Brooklyn, NY February 22, 2010

chicken soup Amen, Jackie. Potatoes?! NEVER! The chicken should also be a hen, if possible, btw no need to quarter, just clean it. (Use later for chicken salad, etc.) Dill WITHOUT fail, celery& parsley. Also, if you make it the day before you can chill it and the fat will solidify. Throw it out (pure cholesterol), no one will taste the difference. (Sorry for my strong cooking preferences.) Reply

Anonymous S.F., N.M. via chabadsantafe.com April 3, 2009

Matzo Balls Making such so that they are hard or soft ? Reply

Menachem Posner for Chabad.org via chabadhomebay.com March 29, 2009

Dill According to the cRc (Chicago Rabbinical Council), dill weed may be purchased without special supervision. However, dill seeds are considered kitniyot--and avoided by Ashkenazi Jews.

Incidentally, many people have family customs which may preclude them from eating foods which are otherwise permitted. For example, those who only eat peeled fruits and vegetables would not use dill since it cannot be peeled. Reply

chiam via chabadhomebay.com March 27, 2009

is dill kosher for pesach Reply

Jacki Cape Coral, FL via brisavrohom.org March 13, 2009

Missing Ingredients What happened to celery and dill. Chicken soup without dill?? It's what makes it. I never heard of putting potatoes in chicken soup and I make the best ever. I also bring to a boil and skim off the foam that rises to the top before simmering. Also try adding a little chopped garlic, you'd be amazed how good it is! Reply

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