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.

Jewish Chicken Soup Recipe – The Best Healing Soup Ever (2025)

Description

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

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

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