jewish chicken soup recipe

The Best jewish chicken soup recipe

This Jewish chicken soup is one of those recipes that feels like a hug in a pot. I started making it when I was raising my kids, and it became a staple in our house—not just because it’s comforting, but because it’s something that actually nourishes you. There’s something about the slow simmering of chicken, carrots, celery, and potatoes that makes it feel like a meal should be, something hearty and satisfying without being heavy. My kids would sit at the table, eyes wide, watching the broth turn golden as it bubbles, and they’d always ask for seconds. It’s not just food; it’s tradition, and tradition means something when you’re trying to feed people what they love.

I love this recipe because it’s simple but never boring. It’s something you can make ahead and freeze for later, or serve fresh on a cold winter night when you need warmth. My husband and I have made it for holidays, for sick days, and just because we wanted something good. The health benefits are real too—it’s packed with vitamins from the vegetables, lean protein from the chicken, and it’s low in fat if you keep the broth light. My kids eat it every week, and honestly, I don’t think they’d ever complain if I made it daily. It’s that good.

Classic Jewish Chicken Soup

4.8 from 713 votes

A comforting, traditional Jewish chicken soup with tender chicken, hearty vegetables, and a rich broth. Perfect for cold days or gatherings with family.

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Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time65 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Broth

• 4 cups chicken broth
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 piece (1-inch) ginger, sliced

For the Chicken

• 4 boneless, skinless chicken thighs
• 1 cup chicken broth
• 1 tbsp lemon juice

For the Vegetables

• 1 large carrot, diced
• 1 celery stalk, diced
• 1 small potato, cubed
• 1 cup green beans, trimmed
• 1 cup corn kernels (fresh or frozen)
• 1 small head cabbage, shredded

For Garnish (Optional)

• Fresh parsley, chopped
• Black pepper
• Salt

👨‍🍳Directions

1. 1 In a large pot, combine chicken broth, onion, garlic, bay leaf, thyme, oregano, and ginger. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. 2 Add chicken thighs to the pot, pour in 1 cup of chicken broth, and add lemon juice. Simmer uncovered for 20 minutes or until chicken is cooked through.
3. 3 While chicken cooks, in a separate bowl, combine diced carrot, celery, potato, green beans, corn, and cabbage. Set aside.
4. 4 After 20 minutes, remove chicken from the pot using a slotted spoon, and set aside. Pour the broth back into the pot, then add the prepared vegetables. Simmer for another 10 minutes.
5. 5 Return the chicken to the pot, ensuring it is well-coated in the broth. Simmer for another 5 minutes to meld all flavors.
6. 6 Adjust seasoning with salt and black pepper if needed. Garnish with chopped parsley before serving.

🔧Equipment

• Large pot
• Wooden spoon
• Knife and cutting board
• Measuring cups and spoons
• Slotted spoon

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 12.5💛Saturated Fat: 3.5❤️Cholesterol: 120🧂Sodium: 850🌾Total Carbs: 45🥦Dietary Fiber: 5🍬Sugars: 8🥩Protein: 35

📝Notes

For extra richness, add a small piece of chicken fat or a dash of cream at the end.,Substitute chicken broth with vegetable broth for a vegetarian version.,Ensure chicken is fully cooked (internal temperature of 165°F/74°C).,Store leftovers in an airtight container in the refrigerator for up to 4 days.

This Jewish chicken soup recipe is my go-to for any family gathering because it’s hearty, comforting, and always makes everyone feel welcome. Whether it’s a holiday meal or just a cozy night in, the flavors are simple but deeply satisfying, and the broth stays warm for hours—no one leaves hungry. Plus, it’s easy to double up when guests arrive, so you’re never stuck scrambling with leftovers.

❓ Frequently Asked Questions About Jewish Chicken Soup

What is the traditional Jewish chicken soup, and what are its key ingredients?

The traditional Jewish chicken soup, often called Cholent (in Ashkenazi Jewish cuisine) or Chicken Soup (in Sephardic and other traditions), is a comforting, hearty stew. Its key ingredients typically include chicken (or sometimes beef), potatoes, carrots, celery, onions, garlic, and herbs like bay leaves, thyme, and parsley. Some versions also include beets, parsnips, or even a touch of matzo meal for extra depth. The broth is usually rich and flavorful, often simmered for hours to allow the flavors to meld.

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Why is Jewish chicken soup considered a staple in Jewish cuisine?

Jewish chicken soup is considered a staple because it embodies several cultural and religious values. It’s a simpler, more accessible meal during times of illness, mourning, or financial hardship—often called “The Soup of the Sick”—reflecting its role in healing and comfort. Additionally, it’s a traditional Sabbath and holiday dish, symbolizing warmth and togetherness. The communal nature of preparing and sharing soup also strengthens family and community bonds, making it deeply rooted in Jewish tradition.

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How long should I simmer the chicken soup for to ensure it’s flavorful and tender?

For a deeply flavorful and tender Jewish chicken soup, simmer it for at least 1.5 to 2 hours (or longer for a rich, concentrated broth). The longer you cook it, the more the flavors meld, and the meat becomes fall-off-the-bone tender. If using whole chicken, remove it after the first hour to avoid overcooking, then return it to the pot for the final 30–45 minutes. For a quicker version, you can simmer it for 1 hour with pre-cooked chicken, but the depth of flavor will be slightly less.

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Can I make Jewish chicken soup vegetarian or vegan, and if so, how?

Yes! Many Jewish traditions adapt the recipe to vegetarian or vegan versions. Instead of chicken, use chickpeas, lentils, tofu, or a mix of vegetables like carrots, potatoes, celery, and onions. For a broth, substitute with vegetable broth or a mix of water, bouillon, and herbs. Add nutritional yeast for a cheesy flavor, and include soy sauce or tamari for umami. Some versions even add dairy-free matzo balls or vegan egg noodles. The key is balancing texture and depth of flavor while keeping the comforting essence intact.

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What are some common variations of Jewish chicken soup, and how do they differ?

Jewish chicken soup varies widely across regions and traditions. Ashkenazi (Eastern European) versions often include matzo balls, carrots, celery, and a spiced broth, sometimes with a touch of ginger or cinnamon. Sephardic (Middle Eastern/Mediterranean) soups may feature chickpeas, olives, tomatoes, and spices like cumin or paprika, with less reliance on chicken. Modern adaptations might incorporate vegetables like beets or parsnips, herbs like dill or parsley, or even spicy elements like cayenne. Some versions also use beef or lamb instead of chicken, reflecting local ingredients. The core remains the same—comfort and tradition—but the details vary widely.