best jewish chicken soup recipe

Written ByEmma Smyth Updated on
best jewish chicken soup recipe
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The Best best jewish chicken soup recipe

There’s something about a good Jewish chicken soup that just feels like home. This recipe is the one I’ve perfected over years of making it for my family—my husband requests it when he’s under the weather, and my kids practically inhale it when it’s on the table. It’s simple, comforting, and honestly, it’s the kind of dish that works just as well for a weeknight dinner as it does for a holiday meal. The broth is rich and golden, packed with flavor from slow-cooked chicken, fresh vegetables, and just the right amount of seasoning. I love that it’s not just delicious but also nourishing—full of protein, vitamins from the veggies, and that warm, soothing quality that makes it feel like a hug in a bowl. I’ve tweaked this recipe over time to make it foolproof, using ingredients that are easy to find and techniques that don’t require fancy skills. The key is patience—letting the chicken simmer long enough to infuse the broth with deep flavor, then adding the vegetables at the right time so they stay tender but still have a little bite. My kids love picking out the carrots and celery, and I always make sure to include plenty of fresh dill at the end because it brightens everything up. It’s the kind of soup that tastes even better the next day, which is great because leftovers are always a win in my house. Whether you’re serving it with matzo balls, egg noodles, or just a crusty piece of bread, this chicken soup is the kind of meal that brings everyone together.
Classic Jewish Chicken Soup (Goldene Yoykh)

Classic Jewish Chicken Soup (Goldene Yoykh)

4.5 from 1001 votes

A comforting and nourishing Jewish chicken soup, known as ‘Jewish penicillin,’ featuring tender chicken, aromatic vegetables, and fluffy matzo balls. Perfect for holidays, Shabbat, or anytime you need a warm hug in a bowl.

Prep Time30 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time3 hours
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Chicken Soup
  • 1 whole chicken (3-4 lbs), cut into 8 pieces (or 2 lbs chicken thighs and drumsticks)
  • 1 large yellow onion, quartered
  • 3 large carrots, peeled and cut into 2-inch chunks
  • 3 celery stalks, cut into 2-inch chunks
  • 1 parsnip, peeled and cut into chunks (optional)
  • 1 turnip, peeled and cut into chunks (optional)
  • 1 leek, cleaned and cut into chunks (optional)
  • 1 bunch fresh dill, tied with kitchen twine
  • 1 bunch fresh parsley, tied with kitchen twine
  • 3 garlic cloves, smashed
  • 1 tbsp kosher salt (adjust to taste)
  • 1 tsp black peppercorns
  • 2 bay leaves
  • 10 cups cold water (or enough to cover)
For the Matzo Balls (Optional)
  • 1 cup matzo meal
  • 4 large eggs
  • 1/4 cup schmaltz (chicken fat) or vegetable oil
  • 1/4 cup chicken soup (from the pot)
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp ginger (optional)
  • 2 tbsp fresh parsley, finely chopped
For Serving
  • 2 carrots, peeled and sliced into thin coins
  • 2 celery stalks, sliced thin
  • Fresh dill, chopped
  • Fresh parsley, chopped
  • Salt and pepper to taste

👨‍🍳Directions

  1. 1 Prepare the chicken: Rinse the chicken pieces under cold water and pat dry with paper towels. Trim excess fat and skin (reserve for schmaltz if desired).
  2. 2 Sauté aromatics: In a large stockpot, heat 1 tbsp of oil or schmaltz over medium heat. Add the onion, carrots, celery, parsnip, turnip, and leek (if using). Sauté for 5-7 minutes until softened but not browned.
  3. 3 Add chicken and water: Place the chicken pieces on top of the vegetables. Add the garlic, salt, peppercorns, bay leaves, and cold water (enough to cover the chicken by 1-2 inches).
  4. 4 Simmer the soup: Bring the pot to a boil over high heat. Reduce the heat to low, skim off any foam that rises to the surface, and add the tied dill and parsley. Cover partially and simmer gently for 1.5 to 2 hours, skimming occasionally.
  5. 5 Remove chicken and strain: Using tongs, transfer the chicken pieces to a plate to cool. Strain the broth through a fine-mesh strainer or cheesecloth into a clean pot or large bowl, discarding the vegetables and herbs. Skim off excess fat (or reserve for schmaltz).
  6. 6 Shred chicken: Once cool enough to handle, remove the meat from the bones, discarding the skin and bones. Shred the meat into bite-sized pieces and set aside.
  7. 7 Prepare matzo balls (if making): In a bowl, whisk the eggs until frothy. Add the matzo meal, schmaltz or oil, chicken soup, salt, pepper, ginger (if using), and parsley. Mix until just combined. Cover and refrigerate for 30 minutes.
  8. 8 Cook matzo balls: Bring a large pot of salted water to a gentle boil. Wet your hands and form the matzo mixture into 1-inch balls. Drop them into the water, cover, and simmer for 20-25 minutes without peeking.
  9. 9 Finish the soup: Return the strained broth to the pot. Add the shredded chicken, sliced carrots, and celery. Simmer for 10-15 minutes until the vegetables are tender. Adjust seasoning with salt and pepper.
  10. 10 Serve: Ladle the soup into bowls, adding 2-3 matzo balls per serving. Garnish with fresh dill and parsley.

🔧Equipment

  • Large stockpot (8-10 quarts)
  • Slotted spoon
  • Fine-mesh strainer or cheesecloth
  • Mixing bowls
  • Whisk
  • Large pot for matzo balls (if making)
  • Tongs
  • Cutting board
  • Chef’s knife

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 4g❤️Cholesterol: 85mg🧂Sodium: 750mg🌾Total Carbs: 15g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 30g

📝Notes

Tips: For a richer flavor, roast the chicken and vegetables before simmering. To make ahead, cool the soup completely and refrigerate for up to 3 days or freeze for up to 3 months. Matzo balls can be made 1 day ahead and refrigerated in the cooking liquid.

Watch Video Of How Classic Jewish Chicken Soup (Goldene Yoykh) Works

This Jewish chicken soup recipe is the one I always come back to because it’s simple, nourishing, and works for every occasion—whether it’s a cozy weeknight dinner or a big family gathering. The rich broth, tender chicken, and classic flavors bring people together without any fuss, and it’s the kind of dish that makes everyone feel cared for. No matter the season or reason, this soup is a reliable, comforting choice that never disappoints.

❓ Frequently Asked Questions About Jewish Chicken Soup (Goldene Yoykh)

1. What makes Jewish chicken soup different from other chicken soups?

Jewish chicken soup, often called “Jewish penicillin,” is distinct for its rich, golden broth and deeply flavorful base. Unlike many other chicken soups, it typically includes a mix of aromatic vegetables like onions, carrots, celery, and parsnips, along with herbs such as dill and parsley. The broth is simmered for hours to extract maximum flavor from the chicken bones, often including a whole chicken or chicken feet for added gelatin and richness. Some versions also include matzo balls or noodles, making it heartier than other variations.

2. Should I use a whole chicken or just chicken parts for the best flavor?

For the most flavorful Jewish chicken soup, using a whole chicken (or a combination of chicken parts like wings, thighs, and drumsticks) is ideal. The bones and connective tissue release gelatin into the broth, creating a richer, more velvety texture. Some traditional recipes even call for chicken feet, which add extra collagen. If you prefer a lighter broth, you can use just chicken breasts, but the flavor won’t be as deep or complex.

3. How long should I simmer the soup to get the best results?

The key to a rich, flavorful Jewish chicken soup is a long, slow simmer. Most recipes recommend simmering the soup for at least 2–3 hours, though some traditional methods call for up to 4–6 hours to fully extract the flavors and gelatin from the bones. Skimming off any foam that rises to the surface in the first 30 minutes helps keep the broth clear. Avoid boiling vigorously, as this can make the broth cloudy and toughen the chicken.

4. What are the best vegetables and herbs to include in Jewish chicken soup?

The classic vegetable mix, known as a mirepoix, includes onions, carrots, and celery, which form the flavor base. Many Jewish chicken soup recipes also add parsnips for a subtle sweetness. Fresh herbs like dill, parsley, and sometimes bay leaves are essential for brightness. Some variations include leeks, turnips, or even a touch of garlic for extra depth. The vegetables are usually added early in the cooking process to infuse the broth, while herbs are often added toward the end to preserve their freshness.

5. Can I make Jewish chicken soup in a slow cooker or Instant Pot?

Yes! Both slow cookers and Instant Pots can make excellent Jewish chicken soup, though the process differs slightly: – Slow cooker: Combine all ingredients (chicken, vegetables, herbs, and water) and cook on low for 6–8 hours or high for 4–5 hours. This method yields a deeply flavorful broth with minimal effort. – Instant Pot: Use the sauté function to brown the chicken and vegetables first, then pressure cook on high for 30–45 minutes (followed by a natural release). The broth will be rich but may not be as clear as stovetop versions. For best results, strain the broth after cooking.

Hi, I’m Emma, the creator of Tasty Chicken Recipes, where I share my favorite chicken dishes and simple recipes anyone can make at home. I love experimenting with flavors and helping fellow food lovers cook delicious chicken meals with ease. 🍗✨

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