Jewish Chicken Soup Recipe

Chicken: The main ingredient, providing rich flavor and protein.

Carrots: Add natural sweetness and color to the soup.

Celery: Gives a subtle crunch and depth to the broth.

Onion: Adds a savory base flavor.

Garlic: Brings a warm, aromatic touch.

Fresh dill: A fragrant herb that brightens the soup.

Fresh parsley: Adds freshness and a mild herbal note.

Water: The liquid base that cooks everything together.

Salt: Enhances all the flavors.

Black pepper: Adds a little heat and spice.

One of the key steps in making this Jewish Chicken Soup is skimming off the foam that rises to the top when you first bring the chicken and water to a boil. Here’s how you do it:

1. When you put the chicken pieces in the pot and cover them with water, turn the heat up until the water starts boiling.
2. As it boils, you’ll see some grayish or white foam forming on the surface. This is normal—it’s made of proteins and impurities coming out of the meat.
3. Use a spoon or a small strainer to gently scoop off the foam and throw it away. Try to do this a few times until the surface looks clear.

Doing this might seem like a small step, but it really helps make your soup taste cleaner and look clearer instead of cloudy. If you skip it, the foam can make the broth look murky and sometimes give it a slightly bitter flavor. Taking the time to skim means your broth will be bright and fresh-tasting, which is exactly what you want in a good chicken soup.

I remember the first time I made this soup, I didn’t skim the foam because I thought it was just extra work. But the soup ended up looking kind of dull and not as tasty. Now, I always make sure to do this step—it’s like giving your broth a little extra love. Plus, it’s kind of fun to watch the foam come up and scoop it away, like cleaning up a tiny mess before the real cooking begins!

• Chicken - Substitute with turkey: Turkey provides a similar texture and flavor profile, making it a suitable alternative for chicken in chicken soup.

• Carrots - Substitute with parsnips: Parsnips offer a slightly sweeter flavor and similar texture, which can complement the other ingredients in the soup.

• Celery - Substitute with fennel: Fennel adds a subtle anise flavor and a similar crunch, providing a refreshing twist to the soup.

• Onion - Substitute with leeks: Leeks have a milder taste and can add a delicate onion-like flavor to the soup.

• Garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to garlic, adding depth to the soup.

• Fresh dill - Substitute with tarragon: Tarragon provides a slightly sweet and anise-like flavor, which can mimic the freshness of dill.

• Fresh parsley - Substitute with cilantro: Cilantro offers a fresh and citrusy flavor, which can add brightness to the soup.

• Water - Substitute with vegetable broth: Vegetable broth can enhance the flavor of the soup by adding more depth and richness.

• Salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness to the soup.

• Black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor but with a slightly different aroma, which can subtly change the soup's profile.

• Allow the chicken soup to cool to room temperature before storing. This prevents condensation and keeps the soup fresh.

• For short-term storage, transfer the soup into airtight containers. Ensure the containers are clean and dry to maintain the soup's flavor and quality.

• Place the containers in the refrigerator. The soup will stay fresh for up to 3-4 days. Remember to label the containers with the date to keep track of freshness.

• For longer storage, consider freezing the soup. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container or bag to allow the soup to expand as it freezes.

• If using freezer bags, lay them flat in the freezer. This method saves space and allows the soup to freeze evenly.

• The chicken soup can be frozen for up to 3 months. For best results, consume within this period to enjoy its rich flavors.

• When ready to enjoy the soup again, thaw it in the refrigerator overnight. This gradual thawing helps preserve the texture and taste.

• Reheat the soup gently on the stove over medium heat. Stir occasionally to ensure even heating and to prevent sticking.

• If the soup seems too thick after reheating, add a splash of water or chicken broth to achieve the desired consistency.

• Taste and adjust the seasoning with a pinch of salt or black pepper if needed, as freezing can sometimes dull the flavors.

• Stovetop Method:

  1. Pour the leftover chicken soup into a pot.
  2. Heat over medium heat, stirring occasionally to ensure even warming.
  3. Once the soup reaches a gentle simmer, it's ready to serve. This method helps maintain the flavor and texture of the vegetables and chicken.

• Microwave Method:

  1. Place a portion of the soup in a microwave-safe bowl.
  2. Cover with a microwave-safe lid or plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Check the temperature and heat in additional 30-second intervals if needed. This method is quick but may slightly alter the texture of the carrots and celery.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish with a lid.
  3. Cover and heat for about 20-30 minutes, or until the soup is thoroughly warmed.
  4. Stir before serving. This method is ideal for reheating larger quantities while preserving the aroma and flavors.

• Slow Cooker Method:

  1. Pour the leftover soup into the slow cooker.
  2. Set to low heat and allow it to warm for 1-2 hours.
  3. Stir occasionally to ensure even heating. This method is perfect for a leisurely reheat, allowing the herbs to infuse further into the broth.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the soup in the top pot.
  3. Stir occasionally until the soup is heated through. This gentle method prevents the chicken from becoming tough and keeps the broth clear.

• Large pot: Essential for cooking the soup, this is where you'll combine all the ingredients and allow them to simmer together.

• Knife: Useful for cutting the chicken into pieces and slicing the vegetables like carrots, celery, and onion.

• Cutting board: Provides a stable surface for chopping and slicing the vegetables and chicken.

• Measuring cups: Helps in measuring the water to ensure you have the right amount for the soup.

• Tongs: Handy for handling the chicken pieces, especially when removing them from the pot.

• Skimmer or spoon: Used to skim off any foam or impurities that rise to the top of the boiling water.

• String or kitchen twine: Needed to tie the bunches of fresh dill and parsley together, making them easier to remove after cooking.

• Garlic press: Useful for mincing the garlic cloves quickly and efficiently.

• Ladle: Perfect for serving the soup once it's ready, ensuring you get a good mix of broth and chicken in each bowl.

• Bowl: Used to hold the shredded chicken after removing it from the pot, before returning it to the soup.

Pre-cut vegetables: Prepare and slice the carrots, chop the celery, and quarter the onion in advance. Store them in airtight containers in the fridge.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of peeling and mincing fresh cloves.

Batch cook: Double the recipe and freeze half for a quick meal later.

Instant pot method: Use an Instant Pot to reduce cooking time. Cook on high pressure for about 30 minutes instead of simmering for 2 hours.

Pre-tied herbs: Buy pre-tied bundles of fresh dill and parsley to skip tying them yourself.