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.

Classic Chicken Soup Recipe Jewish – 5 Proven Comfort Secrets

Description

Classic chicken soup recipe Jewish families have passed down for generations. This guide explores traditional methods, spices, and healing secrets.

Ingredients

Scale

8 chicken thighs bone-in and skin-on
1 large onion quartered
1 bunch dill
3 celery stalks chopped
2 bay leaves
6 whole peppercorns
3 whole allspice berries
Salt and pepper to taste
8 cups water

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.

Prep Time: 15 mins
Cook Time: 3 hours
Category: Main Course, Soup
Method: Simmering, Boiling
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 507kcal
Sugar: 1g
Sodium: 201mg
Fat: 38g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0.2g
Carbohydrates: 3g
Fiber: 2g
Protein: 37g
Cholesterol: 90 mg

Keywords: Whole chicken, potatoes, parsnips, dried dill weed, leeks