Classic chicken soup recipe Jewish traditions go far beyond flavor — they’re woven into stories, holidays, and generations of healing wisdom. Known fondly as “Jewish penicillin,” this iconic soup isn’t just comfort food; it’s a flavorful remedy passed down from grandmothers and rabbinic kitchens alike. Whether it’s for a Shabbat meal or a midweek pick-me-up, classic chicken soup recipe Jewish families make is all about warmth, soul, and legacy.
In this guide, we’ll walk through everything from the origins of classic chicken soup recipe Jewish communities cherish, to the best cooking techniques, spices, and secret touches that elevate this humble dish. You’ll also learn how to make it your own — whether you’re honoring tradition or adding a twist.
Classic chicken soup recipe Jewish families have passed down for generations. This guide explores traditional methods, spices, and healing secrets.
Ingredients
Scale
8chicken thighsbone-in and skin-on
1large onionquartered
1bunch dill
3celery stalkschopped
2bay leaves
6whole peppercorns
3whole allspice berries
Salt and pepper to taste
8cupswater
Instructions
In a large pot, combine the chicken thighs, onion, dill, celery, bay leaves, peppercorns, allspice, and water. Season generously with salt and pepper.
Bring to a boil over high heat.
Reduce the heat to low, cover the pot with the lid slightly ajar, and simmer for 1 hour 15 minutes.
Remove chicken thighs from the pot and set aside
Strain the broth through a fine mesh strainer into another pot. Discard solids.
Once chicken is cool enough to handle, remove meat from bones and shred into bite-sized pieces.
Return shredded chicken to broth.
Taste and adjust seasoning as needed.
Serve hot, garnished with fresh dill if desired.
Notes
For a richer broth, use a whole kosher chicken with bones and skin. Chicken feet or necks can add extra collagen and body to the soup.
To keep the broth clear, cook matzo balls separately in salted water and add them to the bowl just before serving.
Fresh dill is traditionally added near the end of cooking to preserve its flavor and aroma—don’t skip it!
If you’re planning to freeze the soup, store broth, matzo balls, and noodles in separate containers to prevent sogginess.
This classic chicken soup recipe Jewish families love is adaptable—try adding turmeric, garlic, or parsley stems to enhance flavor based on your heritage or taste preference.
The History and Cultural Roots of Jewish Chicken Soup
The significance of chicken soup in Jewish culture
The classic chicken soup recipe Jewish kitchens produce is more than just a starter—it’s the heart of the home. Traditionally served on Friday nights for Shabbat, this golden broth has comforted countless generations. Whether sipped slowly during holidays or spooned quickly when a cold strikes, its healing reputation makes it a staple in Jewish cuisine.
Families passed down their own versions of this classic chicken soup recipe Jewish people often refer to as a cure-all. From Eastern European shtetls to American kitchens, chicken soup is the common denominator—simple ingredients transformed through love and patience.
Origins and evolution across Ashkenazi and Sephardic traditions
While Ashkenazi Jews lean toward carrots, parsnips, and matzo balls, Sephardic communities include chickpeas, cinnamon, and turmeric. Yet in every version, the classic chicken soup recipe Jewish households treasure relies on the same principles: fresh ingredients, a long simmer, and personal touches.
Even regional customs shape each classic chicken soup recipe Jewish cooks prepare. Some add dill for a grassy finish; others prefer schmaltz (chicken fat) for depth. These nuances tell a story of migration, culture, and adaptation—each bowl representing a chapter in Jewish culinary heritage.
Core Ingredients of a Classic Jewish Chicken Soup Recipe
Choosing the Right Chicken: Whole vs Parts
When starting a classic chicken soup recipe Jewish families swear by, the chicken itself is the heart of it all. But should you use a whole bird or specific parts? The answer often depends on tradition, personal preference, and availability.
A whole chicken delivers the deepest flavor thanks to the bones, skin, and marrow, which work together to create a rich, full-bodied broth. Many Jewish grandmothers insist on including necks, backs, and even feet for a gelatinous texture that enhances healing properties.
However, if you’re short on time or want a slightly leaner broth, chicken parts like thighs and wings also perform beautifully. Bone-in, skin-on cuts retain that classic flavor without over-complicating prep. Either way, make sure your chicken is fresh, kosher if observing dietary rules, and ideally, organic for a cleaner taste.
Using a whole bird is one of the defining elements of any classic chicken soup recipe Jewish households prepare for high holidays or family gatherings.
Vegetables That Define Flavor: Carrots, Celery, Onion, and More
No classic chicken soup recipe Jewish or otherwise is complete without the holy trio: carrots, celery, and onion. These three root vegetables form the flavor base for almost every traditional Jewish soup. Add them whole or roughly chopped for an aromatic backbone that sweetens as it simmers.
Carrots offer natural sweetness and visual warmth, celery brings balance with its earthy, slightly bitter notes, and onions give that deep umami depth that makes every spoonful satisfying. Many cooks also toss in parsnips and turnips for an old-world touch—particularly in Ashkenazi recipes.
Another popular addition in a classic chicken soup recipe Jewish style is fresh dill. It’s usually added toward the end of cooking to preserve its brightness and unmistakable herbal aroma. A tied bundle of parsley or dill (called a bouquet garni) is sometimes dropped into the pot and removed before serving.
Want to explore variations of this base? Check out our Jewish chicken noodle soup to see how veggies and noodles combine for extra heartiness.
When you follow a classic chicken soup recipe Jewish tradition calls for, the vegetables aren’t just filler—they’re essential for crafting layers of flavor that evoke memory, warmth, and home.
Key Spices and Herbs in Jewish Chicken Soup
Traditional Jewish Soup Spices and Their Roles
When making a classic chicken soup recipe Jewish families have passed down for generations, spices and herbs are the magic touch. They transform simple ingredients into a layered, aromatic dish that comforts and heals.
The most widely used spice in Jewish chicken soup is black pepper—usually whole peppercorns tossed into the pot to gently infuse. Some families add bay leaves for depth, while others rely on fresh parsley, thyme, or dill to give the broth its unmistakable herbal finish.
One must-have herb in nearly every classic chicken soup recipe Jewish households rely on is dill. Fresh dill offers both aroma and a slightly grassy note that complements the richness of chicken and root vegetables. It’s often added in the final 10–15 minutes of simmering or sprinkled fresh at the table.
Another staple? Turmeric. While not universal, many Sephardic Jewish families use it to give the soup a golden hue and a subtle, earthy spice. This ingredient appears in several modern interpretations of the classic chicken soup recipe Jewish style, especially among Middle Eastern Jewish communities.
Don’t forget ginger or allspice—both of which are sometimes added for an extra layer of warmth, especially in cold-weather versions of the soup.
Does Jewish Chicken Soup Include Garlic?
This is one of the most debated points in crafting a classic chicken soup recipe Jewish cooks swear by. Traditionally, Ashkenazi recipes do not use garlic. The idea was to keep the soup “light” in taste, so its soothing qualities could stand out. Instead, they relied on dill, parsley, and sweet vegetables like carrots and parsnips.
However, in modern kitchens—and particularly in Sephardic styles—garlic is often included. It offers a bolder depth of flavor and adds medicinal benefits. Roasted or fresh garlic cloves can be added early during simmering or sautéed with onions to start the soup base.
The decision to include garlic in your classic chicken soup recipe Jewish style depends entirely on your taste and regional tradition. Both versions are deeply authentic in their own right.
The Secret Ingredients Behind Perfect Flavor
What Is the Real “Secret” in Traditional Recipes?
Every family has that one tip or twist they swear makes their classic chicken soup recipe Jewish-worthy. For some, it’s the simmering time. For others, it’s about layering flavors. But there are a few widely accepted “secrets” that elevate this beloved comfort dish into something unforgettable.
The most powerful one? Time. A long, slow simmer—often 3 to 4 hours—allows collagen from bones to break down, creating a silky texture that coats your mouth. Skimming the top every 30 minutes removes impurities, leaving the broth clear and golden.
Another hidden gem is chicken feet or necks. While not glamorous, they add gelatin and depth that other parts can’t deliver. Many cooks also freeze their soup and reheat it the next day—letting flavors meld and intensify.
In a well-prepared classic chicken soup recipe Jewish tradition calls for, you’ll often find an entire bouquet of flavor sources. Think beyond just carrots and celery—add parsley stems, parsnips, and celery root for complexity that doesn’t overpower.
Even better? Stir in a spoon of schmaltz—rendered chicken fat—just before serving. It gives the broth richness that can’t be duplicated with oils or butter.
Enhancers: Dill, Schmaltz, and Marrow Bones
If there’s one flavor enhancer that shows up across almost every classic chicken soup recipe Jewish kitchens rely on, it’s dill. Whether fresh or dried, dill lends a gentle, herby brightness that cuts through the richness of the chicken and broth. It’s often the final seasoning added before serving.
Schmaltz, as mentioned earlier, delivers a savory depth that can make even a basic broth taste gourmet. Meanwhile, marrow bones—particularly neck bones or knuckles—release umami-rich fats and nutrients during slow cooking.
Want to learn more about marrow-based cooking? Don’t miss our Jewish chicken soup recipe, which goes deeper into fat-to-broth ratios and simmering times.
So, when perfecting your own classic chicken soup recipe Jewish style, don’t overlook these small-but-mighty additions. They could be what makes your version unforgettable.
Step-by-Step: How to Make Traditional Jewish Chicken Soup
Preparing Ingredients for the Best Taste
Starting your classic chicken soup recipe Jewish style begins with preparation. Wash and prep all vegetables: peel the carrots and parsnips, slice the celery, cut the onion in half (leave the skin on for added color), and rinse a bunch of fresh dill. Clean your chicken thoroughly—remove any leftover feathers or organs—and if you’re using a whole bird, tie the legs to hold shape.
Create a spice bundle using cheesecloth: toss in whole black peppercorns, bay leaf, parsley stems, and optional cloves. This method keeps the soup clear while infusing maximum flavor.
Always begin with cold water in your soup pot. Placing chicken and bones into cold water allows more collagen and nutrients to be extracted during the slow simmer. It’s a foundational trick for achieving that velvety texture in every classic chicken soup recipe Jewish grandmothers perfect over time.
Cooking Method: Simmering, Skimming, and Timing
Place the pot over medium-high heat and bring it to a gentle boil. As foam rises, skim it off with a spoon or mesh skimmer—this helps achieve a clear broth, a hallmark of the classic chicken soup recipe Jewish households aim for.
Once boiling, reduce to a low simmer. Add your vegetables and spice bundle. Cover partially and let it cook gently for 3 to 4 hours. The longer it simmers, the deeper the flavor. Avoid boiling too vigorously—this breaks down delicate flavors and clouds the broth.
Taste the broth midway and adjust salt levels. If you’re including matzo balls or noodles, cook them separately and add them to the bowl during serving to keep the soup clean and the texture right.
Toward the final 20 minutes, drop in a sprig of fresh dill or even a touch of schmaltz for that nostalgic finish. These last steps transform your classic chicken soup recipe Jewish tradition into something soul-healing.
Once the soup is done, strain out solids if preferred, or leave chunks intact for a more rustic presentation. Either way, your classic chicken soup recipe Jewish ancestors would be proud of will be ready to serve—and ready to heal.
Matzo Balls, Noodles & Other Add-Ins
Traditional vs Modern Add-ins Explained
Once you’ve mastered the base of a classic chicken soup recipe Jewish tradition, it’s time to talk add-ins—the soul-warming extras that elevate every bowl. The two most iconic additions? Matzo balls and egg noodles. While each family has its favorite, many enjoy both depending on the occasion.
Matzo balls, also known as kneidlach, are dumplings made from matzo meal, eggs, water, and fat (usually schmaltz or oil). These airy or dense spheres are beloved during Passover but can make an appearance anytime. In a true classic chicken soup recipe Jewish grandmothers pass down, matzo balls are cooked separately in salted water to avoid clouding the broth.
Egg noodles, on the other hand, are popular in American-Jewish kitchens. Whether homemade or store-bought, their slippery, chewy texture provides a hearty contrast to the clear, savory broth. Some prefer them over matzo balls, especially for weekday meals.
Modern twists on the classic chicken soup recipe Jewish people adore include quinoa, rice, gluten-free dumplings, and even spiralized vegetables. These options cater to dietary needs while keeping the soup comforting and inclusive.
You can even find creative variations like kasha (toasted buckwheat) or chickpeas in Sephardic households, both of which add protein and earthiness. And let’s not forget about boiled potatoes or kreplach (meat-filled dumplings) for those seeking a richer version.
How to Make Fluffy Matzo Balls
Fluffy matzo balls are an art—and a science. The secret lies in chilling the mixture before shaping. After mixing matzo meal, eggs, fat, water, salt, and baking powder (if allowed), refrigerate the dough for at least 30 minutes. Then, with wet hands, form small balls and simmer them gently in salted water for about 30 minutes.
A classic chicken soup recipe Jewish with fluffy matzo balls floating on top is as close as you’ll get to edible tradition.
Classic Chicken Soup for Holidays & Healing
Jewish Holidays and Chicken Soup Tradition
No classic chicken soup recipe Jewish families treasure is complete without its place on the holiday table. From Passover to Rosh Hashanah and Shabbat dinners, chicken soup isn’t just food—it’s a symbol. It represents warmth, gathering, and the continuation of tradition.
During Passover, chicken soup typically appears with matzo balls, as leavened items are not allowed. On Shabbat, it’s often the first course in a multi-course meal, offered with reverence and pride. Whether it’s the depth of the broth or the familiarity of the flavors, every spoonful seems to carry family stories.
Even for less formal events—Friday night dinners, brises, or family reunions—a classic chicken soup recipe Jewish in origin delivers comfort and cultural continuity. The careful preparation itself becomes a ritual, as meaningful as lighting candles or reciting blessings.
In Sephardic communities, the soup might be spiced differently, but the symbolism remains: nourishment, healing, and heritage. Whether you use chicken necks or thighs, matzo balls or chickpeas, the essence of a classic chicken soup recipe Jewish in spirit is about more than taste—it’s about tradition passed from one generation to the next.
Why It’s Called “Jewish Penicillin”
There’s a reason people call this soup “Jewish penicillin.” Rich in nutrients from slowly simmered bones and vegetables, a true classic chicken soup recipe Jewish cooks make is believed to have real medicinal qualities. Studies suggest it may ease cold symptoms by reducing inflammation and acting as a natural decongestant.
But the benefits go beyond physical healing. The soup delivers emotional nourishment. It’s what grandmothers serve to sick grandchildren, what’s brought to mourning families, and what’s shared during hard times.
Serving, Storing, and Reheating
Best Ways to Serve and Present Chicken Soup
When it’s time to serve a classic chicken soup recipe Jewish families have perfected, presentation matters. Whether it’s a casual Friday dinner or a formal holiday meal, the experience starts with the bowl. Use wide, shallow bowls to showcase golden broth, vibrant vegetables, and perfectly shaped matzo balls or noodles.
A sprinkle of fresh dill or parsley adds color and aroma, giving your soup that extra sense of homemade elegance. Serve with crusty bread or matzo, depending on the occasion, and always ladle broth evenly so each portion includes a balanced mix of chicken, veggies, and toppings.
For larger gatherings, consider using a soup tureen to keep the presentation traditional and warm. Even in modern homes, honoring the roots of a classic chicken soup recipe Jewish tradition adds emotional flavor to the meal.
Storage Tips and Freezing for Later
Leftovers? You’re in luck—classic chicken soup recipe Jewish kitchens often make enough to last for days. Once the soup cools, transfer it into airtight containers. If you’ve included noodles or matzo balls, it’s best to store them separately to prevent them from soaking up too much broth.
The soup keeps in the refrigerator for up to 4–5 days. For longer storage, freeze it in individual portions. Use freezer-safe containers or zip-top bags laid flat to save space. Don’t forget to label each with the date and contents.
To reheat, thaw overnight in the fridge or defrost gently in the microwave. Then, warm on the stovetop over low heat, stirring occasionally. Be sure not to boil again—this can break down the vegetables and cloud the broth.
Freezing a classic chicken soup recipe Jewish in origin not only preserves flavor but also keeps that homemade comfort within reach on busy nights or sick days.
Variations on the Classic Recipe
Sephardic-Style Chicken Soup Variations
While Ashkenazi versions dominate most American kitchens, Sephardic variations of a classic chicken soup recipe Jewish communities enjoy often include spices like turmeric, cumin, and even preserved lemon. Some swap out matzo balls for rice or chickpeas, resulting in a broth that’s more aromatic and slightly tangy.
These Middle Eastern influences add warmth and brightness, offering a delicious twist without straying too far from tradition.
Gluten-Free or Low-Sodium Alternatives
Need a health-conscious version of a classic chicken soup recipe Jewish in origin? Go gluten-free by using quinoa or rice instead of noodles or matzo. Lower the sodium by skipping store-bought broth and relying on fresh herbs like dill and parsley for flavor.
Whether you’re cooking for dietary needs or just want to change things up, even a reinvented classic chicken soup recipe Jewish inspired can remain faithful to its comforting, traditional roots.
Frequently Asked Questions (FAQ)
How to make traditional Jewish chicken soup?
To make a classic chicken soup recipe Jewish families have passed down for generations, start with a whole chicken, root vegetables like carrots and parsnips, fresh dill, and whole peppercorns. Simmer it slowly for several hours to extract deep flavor and nutrients. Add matzo balls or noodles based on family tradition, and always season to taste with kosher salt and fresh herbs.
What are the spices in Jewish chicken soup?
Traditional spices in a classic chicken soup recipe Jewish cooks rely on often include whole black peppercorns, bay leaf, dill, and sometimes turmeric (especially in Sephardic versions). Fresh parsley, thyme, and garlic may also be used, depending on regional or family customs.
What is the secret ingredient in soup?
In many Jewish households, the “secret” to a flavorful soup is schmaltz (rendered chicken fat), marrow bones, or a sprig of fresh dill added near the end. For some, it’s also the slow simmer—up to four hours—which brings out rich, complex flavors in a classic chicken soup recipe Jewish in origin.
Does Jewish chicken soup have garlic?
Traditionally, Ashkenazi versions of Jewish chicken soup avoid garlic to keep the flavor light and clean. However, many modern or Sephardic versions do include it. Whether you include garlic in your classic chicken soup recipe Jewish style depends on your family’s tradition and personal taste.
In every bowl of a classic chicken soup recipe Jewish families lovingly prepare, you’ll find more than just broth and vegetables—you’ll find generations of care, healing, and heritage. Whether it’s part of a holiday spread, a Friday night meal, or a remedy on a cold day, Jewish chicken soup continues to warm hearts and homes across the world.
From the spices and secret ingredients to the matzo balls and simmering traditions, every variation tells a story. And whether you’re following an Ashkenazi classic or exploring Sephardic twists, your version of this comforting staple deserves a place at the table.
A Colorado-based home cook, recipe developer, and unapologetic food enthusiast. I’m all about turning everyday ingredients into something extraordinary—because let’s be honest, life’s too short for boring meals. In my kitchen, simplicity meets flavor, and I’m here to share those "why didn’t I try this sooner?" moments with you.
Hey There, I’m
Britt
A Colorado-based home cook, recipe developer, and unapologetic food enthusiast. I’m all about turning everyday ingredients into something extraordinary—because let’s be honest, life’s too short for boring meals.
