Jewish chicken soup recipe is more than just a meal—it’s a cherished tradition passed down through generations. Known for its rich flavor, healing qualities, and deep cultural roots, this soup has earned its place as a staple in Jewish households worldwide. Whether served during Shabbat dinners, Passover, or simply to soothe a cold, a well-made Jewish chicken soup connects families to their heritage with every nourishing spoonful.
This guide will walk you through everything you need to create an authentic Jewish chicken soup recipe at home. From understanding its historical significance to selecting the perfect herbs and uncovering that secret ingredient your bubbe swore by, we’ve got it covered.
A timeless, homemade Jewish chicken soup recipe featuring matzo balls, fresh dill, root vegetables, and rich chicken broth. Known as “Jewish penicillin,” this soup is loved for its comforting flavor and natural healing properties. Perfect for holidays, sick days, or anytime you need nourishment.
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
Letting the soup rest overnight enhances the flavor.
For a gluten-free version, use gluten-free matzo meal.
Freeze matzo balls separately to maintain texture.
Always skim foam during the first simmer to keep the broth clear.
For deeper flavor, add chicken necks or feet if available.
Prep Time:20 minutes
Cook Time:2.3 hours
Category:Soup
Method:Simmering
Cuisine:American
Nutrition
Serving Size:8
Calories:220
Sugar:2 g
Sodium:410 mg
Fat:10g
Saturated Fat:2.5 g
Unsaturated Fat:6.5 g
Trans Fat:0 g
Carbohydrates:8g
Fiber:2 g
Protein:18g
Cholesterol:70 mg
Keywords: Chicken thighs, dill, whole, celery, bay leaves
History and Cultural Significance of Jewish Chicken Soup
Origins of Jewish Chicken Soup in Ashkenazi Cuisine
The Jewish chicken soup recipe finds its roots in Eastern Europe, especially within Ashkenazi communities who thrived on resourceful, hearty meals. During times when meat was scarce, a whole chicken was stretched to feed an entire family—bones, skin, and all—creating a deeply flavored broth. This was not just frugal; it was intentional. Every part of the chicken had purpose, and every spoonful carried the warmth of home.
As immigrants brought their traditions to the U.S., the Jewish chicken soup recipe evolved but stayed remarkably close to its heritage. Carrots, celery, onion, and fresh dill became staples. Matzo balls were added during Passover. But no matter the variation, the base remained the same: chicken simmered slowly, with love and purpose.
Why It’s Called “Jewish Penicillin”
There’s a reason it’s earned the nickname “Jewish penicillin.” This soup isn’t just folklore—it’s functional. Studies have found that hot chicken soup can help reduce inflammation, relieve nasal congestion, and hydrate the body during illness. Generations of Jewish moms and grandmas didn’t need scientific proof—they saw the results firsthand.
A Jewish chicken soup recipe wasn’t just served when someone had the sniffles. It was made for holidays, for Sabbath dinners, for welcoming guests or comforting broken hearts.
Cultural Traditions Around Chicken Soup in Jewish Holidays
This soup is a staple during Jewish high holidays like Rosh Hashanah and Yom Kippur, and is especially beloved during Passover when it’s paired with fluffy matzo balls. Families gather around the table, and every bowl tells a story. From Poland to Brooklyn, the Jewish chicken soup recipe has remained unchanged in its purpose—to nourish, comfort, and connect.
Essential Ingredients for Authentic Jewish Chicken Soup Recipe
Main Ingredients: Chicken, Root Vegetables, and Matzo Balls
An authentic Jewish chicken soup recipe always starts with real, whole food ingredients. The heart of the broth is a well-selected chicken—either a whole bird or a mix of flavorful cuts like thighs and wings. The presence of skin and bones is essential because they contribute both richness and body to the stock.
To create that unmistakable sweet and savory profile, traditional root vegetables are key. Carrots, celery, onion, and parsnips are simmered slowly, allowing their natural sugars to balance the savory chicken base. These vegetables form the flavor backbone of a classic Jewish chicken soup recipe and should never be skipped.
One beloved component of this dish, especially around holidays like Passover, is the matzo ball. These dumplings are made using a mixture of ground matzo, eggs, fat (typically oil or chicken fat), and a liquid such as broth or water. Depending on how you handle the mixture, they can be either light and airy or dense and hearty. Matzo balls soak up the flavor of the soup while adding satisfying texture to every bowl.
The Role of Fresh Herbs and Kosher Salt
What truly distinguishes a traditional Jewish chicken soup recipe from an ordinary chicken broth is the use of herbs and proper seasoning. Fresh dill is a staple, offering a fragrant lift that ties the entire dish together. Parsley adds brightness, and thyme contributes subtle earthiness.
Kosher salt plays an essential role—not just as a seasoning, but as a flavor enhancer. When added gradually throughout the cooking process, it helps unlock the natural essence of every ingredient without making the soup overly salty. Always season with care and taste as you go to maintain balance in your Jewish chicken soup recipe.
Should You Add Garlic or Not? Exploring Flavor Variations
Garlic is a bit of a wildcard in the world of traditional Jewish chicken soup recipes. While not always used in classic versions, some cooks swear by adding just a touch—perhaps a single clove or two smashed and simmered early in the process. When used sparingly, garlic can enrich the depth of flavor without overpowering the light, herbal notes that define the dish.
Ultimately, adding garlic is a matter of personal preference. The traditional recipe leans on herbs and slow-cooked vegetables, but modern kitchens often adapt based on family taste and regional twists.
Crafting an exceptional Jewish chicken soup recipe starts with selecting the best chicken. While boneless chicken may be fast and easy, it lacks the bones and skin needed to develop a rich, flavorful broth. A whole chicken is ideal—it includes all the parts that contribute depth, from the wings to the back.
For an authentic Jewish chicken soup recipe, starting with chicken that includes both bones and skin is essential. The bones contribute deep flavor and help build a broth that’s rich and full-bodied, while the skin brings just the right amount of natural fat to create a smooth, comforting texture.
If you don’t have access to a whole chicken, dark meat cuts like thighs and drumsticks are excellent alternatives. They hold up well during long simmering and release more flavor compared to lean white meat. Before adding the chicken to your pot, be sure to give it a quick rinse and remove any visible fat, leftover organs, or small feathers to keep your broth clean and pleasant.
Slow Simmering: The Heart of the Recipe
After placing your chicken and vegetables into a large stockpot, fill it with enough cold water to cover everything. Turn the heat to medium-high and bring it just to a boil. As bubbles rise, you’ll notice foam forming on top—skim this off to keep the broth clear.
Reduce the heat to a gentle simmer and let the mixture cook for several hours. The longer you let it simmer, the better the results. Aim for at least two to three hours. A slow simmer extracts the full essence from the chicken and vegetables, enhancing the flavor in every bite. Stirring too often can cloud the broth, so leave it undisturbed as much as possible.
For anyone making a Jewish chicken soup recipe for the first time, this step is crucial. Patience truly pays off with a broth that’s golden, clear, and full of character.
Matzo Balls: Preparation and Cooking Tips
A Jewish chicken soup recipe is rarely complete without matzo balls floating gently in the bowl. These traditional dumplings are easy to make but require a bit of attention. Begin by combining matzo meal, beaten eggs, a little oil or melted chicken fat, and broth or water. Stir until the mixture comes together, then cover and chill it in the fridge for at least half an hour.
Chilling helps the dough firm up so you can shape it easily. Use slightly damp hands to roll the dough into small, even-sized balls. Cook the matzo balls in a separate pot of boiling salted water—not in your soup. This ensures they maintain their light texture and don’t cloud your carefully prepared broth.
Once they’re cooked through (they should rise to the top when ready), gently place them into the soup just before serving. These soft dumplings absorb the flavors of the broth and elevate the entire dish, making them a must-have in any homemade Jewish chicken soup recipe.
Secret Ingredients and Flavor Enhancers in Jewish Chicken Soup
The Hidden Magic of Dill, Parsnip, and Celery Root
One of the reasons a traditional Jewish chicken soup recipe stands out is because of its subtle but strategic use of a few key flavor-building vegetables. Among them, fresh dill is a must-have. Not only does dill offer a fragrant aroma, but it also delivers a gentle herbal note that makes every spoonful feel bright and satisfying.
Parsnips, with their natural sweetness, help round out the savory richness of the broth. They look like white carrots but carry a deeper, earthy taste. Including a chopped parsnip or two in your soup base can truly transform your broth’s balance.
Celery root—also known as celeriac—is another underused but impactful addition. Though it might look a little rugged on the outside, once peeled and chopped, it releases a strong celery flavor that intensifies the overall profile of your Jewish chicken soup recipe. It also helps thicken the broth slightly and adds a rustic richness that feels home-cooked.
Using Chicken Feet or Bones for Collagen and Depth
If you’re serious about maximizing nutrition and body in your broth, chicken feet or neck bones can make a noticeable difference. Though they may not sound appealing at first, these parts are packed with connective tissue and natural collagen, which dissolve into the liquid during slow simmering. The result? A slightly thicker, more luxurious texture that coats the spoon and satisfies deeply.
Many traditional cooks preparing a Jewish chicken soup recipe intentionally use these parts not only for flavor but for the health benefits. Collagen-rich broth is believed to support joints, skin, and immune function—making it not just comforting, but therapeutic.
Don’t have access to chicken feet? No problem. Using leftover roasted chicken bones or backs can still provide added richness, especially if roasted briefly before going into the pot.
What’s the Real Secret Ingredient That Elevates the Broth?
Every family that’s made a Jewish chicken soup recipe for generations has a “secret ingredient.” For some, it’s a hint of ginger added during simmering to cut through the richness with a touch of warmth. For others, a single tomato or even a splash of apple cider vinegar is used to add subtle acidity, which sharpens the soup’s flavor and balances the fat.
But if there’s one universal “secret,” it’s this: time. Allowing your soup to rest overnight in the refrigerator—not just for storage, but for flavor development—takes it to the next level. The broth settles, deepens, and often tastes better the next day. When reheated, it becomes even more comforting, layered, and delicious.
Another secret worth noting? Love and intention. A Jewish chicken soup recipe made with care, using simple, thoughtful ingredients, always tastes better—because the process itself is part of the experience.
Jewish Chicken Soup Recipe Variations from Different Traditions
Sephardic Chicken Soup: Bold Spices and Regional Flair
While many people are familiar with the Ashkenazi-style Jewish chicken soup recipe, other Jewish communities bring vibrant diversity to this traditional dish. For example, Sephardic Jews, with roots in the Mediterranean and Middle East, often infuse their chicken soup with warm spices like turmeric, saffron, cumin, or cinnamon. These ingredients create a bold, golden broth that delivers both comfort and complexity.
In a Sephardic-style Jewish chicken soup recipe, you might find ingredients like chickpeas, sweet potatoes, or fresh cilantro in place of dill. Some versions even include garlic and tomato, adding an aromatic layer not found in most Eastern European preparations. Despite the changes, the goal remains the same—creating a nourishing bowl of soup that brings families together.
Modern Twists on the Jewish Chicken Soup Recipe
Today’s cooks are constantly reinventing the classic Jewish chicken soup recipe to meet different dietary needs and culinary trends. For gluten-free households, matzo balls made with almond flour or potato starch offer a great alternative. Others replace matzo balls altogether with quinoa, rice, or spiralized vegetables to lighten the dish while keeping it filling and satisfying.
For those looking to enhance gut health, bone broth versions of the Jewish chicken soup recipe have become increasingly popular. These focus on extended simmer times—often 24 hours—to draw maximum nutrients and collagen from chicken bones, feet, and joints.
Even vegan versions exist. By replacing chicken with hearty vegetables like mushrooms, leeks, and sweet potatoes, cooks can recreate the comforting essence of the dish while staying entirely plant-based. It may not be a traditional Jewish chicken soup recipe, but it pays homage to the soul of the original.
How Regional Customs Shape the Jewish Chicken Soup Recipe
Across the globe, Jewish communities adapt the Jewish chicken soup recipe based on local ingredients and customs. In Hungary, paprika sometimes joins the pot, adding warmth and spice. In Yemenite kitchens, hawaij—a fragrant spice blend with turmeric and black pepper—is used to make a more robust, yellow broth.
In the United States, many families combine elements from multiple traditions, blending old-world recipes with modern touches. The Jewish chicken soup recipe has become a culinary bridge—one that connects people not only to their heritage but also to their evolving tastes and lifestyles.
What ties every version together is the intention behind the pot: warmth, healing, and tradition. No matter the ingredients, the essence of any Jewish chicken soup recipe lies in its power to nourish both body and spirit.
Best Herbs and Spices for Jewish Chicken Soup Recipe
Essential Herbs That Bring Your Jewish Chicken Soup Recipe to Life
In any truly flavorful Jewish chicken soup recipe, herbs are the quiet heroes. While the chicken and vegetables form the heart of the soup, herbs provide the soul. One of the most recognizable herbs used in traditional recipes is fresh dill. This light, grassy herb adds a slightly sweet aroma that pairs beautifully with the mild flavor of chicken.
Parsley comes in next, offering a touch of brightness that cuts through the richness of the broth. Whether flat-leaf or curly, it adds both color and flavor. Bay leaves, though subtle, help deepen the flavor by infusing the broth with earthy undertones. Finally, thyme—used in moderation—can provide a soft, woodsy note that blends beautifully with the soup’s main elements.
Each of these herbs, when used thoughtfully, elevates a basic Jewish chicken soup recipe into a memorable bowl of comfort.
Seasoning Smart: Avoiding Common Flavor Mistakes
It’s easy to go overboard with seasonings, but restraint is key in a well-balanced Jewish chicken soup recipe. This dish should taste clean, gentle, and warm—not sharp or overwhelming. Instead of adding heavy-handed spice blends, let the chicken and vegetables develop their flavor naturally over time.
Use kosher salt gradually. Begin with a small amount while cooking and taste again before finishing. This way, you avoid making the broth too salty, especially as it simmers down and intensifies in flavor. Always allow room for adjustments toward the end of cooking.
Be cautious with herbs like rosemary or sage, which are strong and can easily overpower the mild notes typical of a Jewish chicken soup. Stick to the classics that highlight rather than mask the essential ingredients.
Fresh vs. Dried: What Works Best in This Soup
Fresh herbs are the preferred choice in most Jewish chicken soup recipes, and for good reason. Their vibrant flavor and color bring the soup to life. A handful of fresh dill or parsley added just before serving can completely transform your final result.
However, if you’re short on fresh herbs, dried ones can work as substitutes. Just remember they’re more potent. Use roughly one-third the amount when swapping dried herbs for fresh. For example, if a recipe calls for 1 tablespoon of fresh parsley, use only 1 teaspoon of dried.
Whether fresh or dried, what matters most is how they support the soup’s natural flavors. When done right, the herbs in your Jewish chicken soup recipe won’t steal the show—they’ll bring harmony to it.
How to Serve, Store, and Benefit from a Jewish Chicken Soup Recipe
Bringing the Jewish Chicken Soup Recipe to the Table
Serving a Jewish chicken soup recipe the right way turns a simple meal into a cherished experience. Traditionally enjoyed hot, the soup is spooned into deep bowls and garnished with freshly chopped dill or parsley. Matzo balls, gently placed in the center, add a touch of tradition and satisfying texture.
For a complete presentation, include a few slices of cooked carrot and celery from the broth itself. Some families add egg noodles or kreplach (filled dumplings) as alternatives to matzo balls. Pair the soup with slices of soft challah or crusty rye bread to soak up the flavorful broth.
This recipe isn’t just about flavor—it’s about warmth, connection, and sharing something that feels like home.
Storing Jewish Chicken Soup the Right Way
A well-made Jewish chicken soup recipe isn’t just for the moment—it keeps beautifully for future meals. Once the soup has cooled to room temperature, transfer it into clean, airtight containers. Refrigerated, it will stay fresh for up to four days, and often tastes even better the next day as the flavors continue to develop.
For long-term storage, freezing is an excellent option. Spoon the soup into freezer containers, making sure to leave extra space at the top to allow for expansion. If you’ve included matzo balls, freeze them separately to maintain their texture. Keeping them apart prevents them from absorbing too much broth and becoming too soft.
When you’re ready to reheat, use a gentle, low flame to warm the soup slowly. This protects the delicate vegetables and preserves the integrity of your matzo balls. For frozen soup, thaw it overnight in the refrigerator before heating for best results.
Handle the soup with care—just like the recipe deserves.
Why the Jewish Chicken Soup Recipe Is So Good for You
Known for its restorative qualities, a Jewish chicken soup recipe has long been praised for its healing effects. This isn’t just folklore—scientific studies support many of its benefits. Simmered bones release collagen and minerals like calcium and magnesium, which contribute to joint and gut health. Meanwhile, the combination of warm liquid, herbs, and slow-cooked vegetables helps hydrate, nourish, and ease common cold symptoms.
Dill and parsley aren’t just for taste—they offer antioxidants and immune-supporting properties. Carrots and onions add vitamins A and C, while chicken provides lean protein to support recovery and strength.
The real magic, however, lies in how this soup makes you feel. A bowl of lovingly made Jewish chicken soup recipe delivers comfort far beyond physical nutrition—it soothes, connects, and heals in a way no prescription ever could.
FAQs About Jewish Chicken Soup Recipe
What is in Jewish chicken soup?
A traditional Jewish chicken soup recipe includes a whole chicken (or bone-in parts), onions, carrots, celery, and often parsnips for a touch of sweetness. Herbs like dill and parsley are essential, and many versions include matzo balls, egg noodles, or kreplach depending on family traditions. Everything simmers slowly to extract maximum flavor and nutrition.
What is the secret ingredient in soup?
The real “secret” behind a delicious Jewish chicken soup recipe is time. Letting the broth simmer low and slow is what creates its rich, comforting depth. Some cooks swear by parsnip or a touch of ginger, while others add celery root for an earthy tone. But the magic lies in the method, not mystery ingredients.
Does Jewish chicken soup have garlic?
Traditional Jewish chicken soup recipes usually don’t include garlic. The flavor profile is meant to be clean and soothing. However, modern versions sometimes add a small clove for an extra depth of flavor. If you use garlic, keep it subtle so it doesn’t overpower the herbs and vegetables.
What are the best herbs to put in chicken soup?
The best herbs for a Jewish chicken soup recipe are fresh dill and parsley. Bay leaves and thyme may also be added to the pot early on for background flavor. Always finish with a sprinkle of fresh herbs to brighten the broth right before serving.
A well-made Jewish chicken soup recipe is more than a comforting meal—it’s a connection to tradition, wellness, and family. Whether you’re preparing it for a holiday, a loved one under the weather, or simply craving something nourishing and heartfelt, this soup always delivers. Rich in history, flavor, and healing properties, it’s a timeless dish that belongs in every cook’s repertoire.
For a simpler version or matzo ball variation, don’t miss our jewish chicken noodle soup recipe for another comforting classic passed down through generations.
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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.
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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.
