👨‍🍳 Classic Jewish Chicken Soup Recipe | Comfort Food

Do you ever feel like classic Jewish chicken soup is a hug in a bowl, especially on cold days? This traditional Jewish chicken soup, often called “Jewish penicillin,” is more than a dish. It’s a warm tradition passed through families. Known for its healing touch and rich taste, it shines at celebrations like High Holidays and Passover. It includes hearty ingredients such as chicken, carrots, and herbs. This mix represents a rich culinary history and family love.

Key Takeaways

• Chicken soup is a traditional dish often prepared for the High Holidays and Passover.
• Includes a wholesome mix of chicken pieces, vegetables, and fresh herbs.
• The matzo balls in the soup can range from dense to fluffy based on individual preferences.
• Serves up to 12 people, making it ideal for family gatherings or events.
• Stock, chicken, vegetables, and herbs can be kept refrigerated for up to five days.
• The uncooked matzo ball mix remains fresh in the fridge for a day.

Introduction: The Comfort of Classic Jewish Chicken Soup

The smell of traditional Jewish chicken soup cooking is more than just food; it’s like being wrapped in a warm hug. It’s loved by families across generations, known for bringing comfort and joy with every bite. This soup is filled with history and memories that make it a cherished dish.

The Origin of Jewish Chicken Soup

Jewish chicken soup’s story begins with Ashkenazi Jews, known for its rich flavor and nutritious ingredients. It includes chicken, carrots, celery, and onions, which are essential for its taste. It has long been a part of Jewish traditions, enjoyed during holidays and the Sabbath.

Why It’s Called Jewish Penicillin

Known as “Jewish Penicillin,” this soup is loved for its healing powers and ability to soothe. It’s made with care using chicken, vegetables, and herbs, all believed to warm the soul. For many, it’s more than just a dish; it’s a symbol of family, health, and tradition.

The Essential Ingredients for Traditional Jewish Chicken Soup

To make the best Jewish chicken soup, pick top-notch ingredients. This ensures a tasty, rich broth. We’ll look at the key parts that turn this dish into a favorite. By selecting the right ingredients, your soup will stand out.

Choosing the Right Chicken

For the best Jewish chicken soup, the main ingredient is the chicken. You need about 3-4 pounds (1.4-1.6kg) of chicken pieces or bones. Choose free-range or Amish chicken for a better taste and more nutrients. Using bone-in pieces is important for a flavorful soup.

Vegetables and Herbs Needed

More than just chicken goes into this soup. You’ll need a mix of veggies and herbs:

• 4-5 large carrots
• 4-5 celery ribs with leaves
• 3 parsnips
• 1 large onion
• 2 cloves of garlic
• 1 leek, halved
• ½ swede

These veggies add a sweet, earthy taste that goes well with the chicken. Likewise, for flavor, don’t forget to add:

• 2 teaspoons of kosher salt
• 8 whole peppercorns
• Fresh parsley
• Dill

Especially, parsley and dill bring a special smell to the soup. This smell is a key part of traditional Jewish chicken soup.

It’s crucial to understand these ingredients for the best Jewish chicken soup. When used together, they create a comforting soup. Properly highlighting each ingredient’s role ensures your soup will be amazing every time.

Preparing Your Chicken for the Soup

First off, for a top-notch homemade Jewish chicken soup, you need to focus on the chicken. Cleaning and preparing the chicken well is key. This step ensures your soup is flavorful and delicious.

Washing and Prepping the Chicken

To start, rinse the chicken thoroughly with cold water. This gets rid of any dirt or other unwanted stuff. Then, trim off extra fat or loose skin. Finally, dry off the chicken with paper towels. Doing this helps prevent foam and scum as your soup cooks.

The Importance of Using Bone-In Chicken

The great taste and nutrients in your easy Jewish chicken soup mainly come from bone-in chicken. The bones add collagen, making the broth rich and tasty. You can use a whole chicken or chicken legs and thighs for this recipe. With the soup cooking for hours, the bones create a flavorful stock. This makes the soup loved by many, no matter their background.

Jewish Chicken Soup Recipe

Making an old-fashioned Jewish chicken soup recipe is like a tradition. First, you need top-notch chicken. Go for Amish or Free Range for the best taste. You’ll make enough to serve 8, perfect for sharing with your loved ones.

Put your chicken in a big pot. If using parts, two thighs and two breasts work well. Cover them with 12 cups of cold water. The water should be about 1 inch above the chicken. Now, slowly heat the pot. Skim off any foam. Then, to spice things up, add bay leaves, garlic cloves, veggies, and sea salt.

Let everything simmer for two hours. This makes sure all the flavors mix well. If you avoid certain foods like garlic, just leave them out. You can make the broth a day before. This lets the taste get even better. Just chill it overnight and then add veggies and simmer again the next day.

You can add extra spices if you want, like fennel or saffron. If you add matzo balls, cook them on their own. This keeps your soup clear and not too thick. Remember, matzo balls grow when you cook them, so don’t use all the broth.

Want to go gluten-free? You can make special matzo balls or replace noodles with broken spaghetti. Save any extra broth by freezing it. This way, you can enjoy this tasty Jewish chicken soup anytime.

Here’s a quick look at the recipe details:

Dive into the comfort of this old-fashioned Jewish chicken soup recipe. It’s more than just soup. It’s a taste of heartwarming tradition.

Step-by-Step Instructions for Cooking Jewish Chicken Soup

Knowing how to make Jewish chicken soup is key to creating a fulfilling bowl. We’ll teach you how to cook it for a tasty, healthy dish.

Simmering the Broth

The first step is simmering the broth, extracting chicken flavors. Start by putting 2-3 lbs of chicken in an 8-quart pot. Then, add veggies and herbs like onions, carrots, and parsley. Remember, simmer, don’t boil, the broth to keep it clear.

• Place ingredients in an 8-quart stock pot.
• Cover with water and bring to a gentle simmer.
• Simmer for at least 4 hours, skimming off any foam.

Preparing the Vegetables

For great soup, prepare fresh veggies. Peel and chop onions and celery, keeping some carrot greens. This adds special flavor and nutrition.

• Peel and chop vegetables: 2 large onions, 4 carrots, 6 celery stalks, 2 leeks.
• Season with salt and pepper.
• Add fresh parsley and dill for enhanced flavor.
• Include soy sauce, mushrooms, beef soup bones, or ginger root for added depth of taste.

By following these steps, your Jewish Chicken Soup will boast rich flavor. Ready it a day ahead to further enrich its taste. This recipe is beloved for its heartwarming, tasty qualities for many.

Making the Perfect Matzo Balls

The perfect matzo balls are a key part of Jewish chicken soup with matzo balls. They’re a comfort food, enjoyed any time of the year. Their light, airy texture makes the soup better and loved by all.

Ingredients for Matzo Balls

Making great matzo balls is easy with some basic ingredients. You’ll need these:

• 1 cup of matzo meal
• 1 tsp of baking powder
• 1/2 tsp of kosher salt
• 1/2 tsp of garlic powder
• 1/2 tsp of onion powder
• 1/4 tsp of white pepper
• 4 large eggs
• 1/4 cup melted schmaltz (ghee, butter, or oil)
• 1 tbsp of minced fresh dill

Tips for Light and Fluffy Matzo Balls

Getting matzo balls just right is all about how you prepare and cook them. Here’s how to make them light and airy:

• Use matzo meal for consistent texture.
• Whisk the eggs well before mixing with other ingredients.
• Chill the mix before rolling into balls. This step helps the matzo absorb moisture.
• Make your balls golf ball size for best results.
• Boil the matzo balls for about 30 minutes.
• An overlong boil makes them too soft. A short boil makes them too hard.
• You can make matzo balls last-minute or ahead and keep in the fridge.
• For an easy choice, consider using Streit’s Matzo Ball Mix.

With the right tips and ingredients, your chicken soup with matzo balls will always have the perfect matzo balls!

Combining the Soup and Matzo Balls

Mixing the soup with matzo balls at the end is a key step. It combines their unique textures and flavors perfectly. This special dish is often enjoyed during Passover, making it more than just food.

The broth is made by boiling chicken and cooking the soup mix. Next, you add the matzo balls. Many use Manischewitz soup mix and store-bought matzo ball mix for an easier time.

After making the soup, you gently add the matzo balls to it. They cook for about 25 more minutes. This makes sure the matzo balls are full of the broth’s flavor.

You can change the ingredients to make the dish your own. It’s also good to know you can freeze the soup. This way, you can enjoy it for months to come, perfect for many occasions.

Tips for a Clear and Flavorful Broth

Making a perfect chicken soup broth needs keen detail. Follow these key tips for a delicious Jewish chicken soup. It will look great and taste even better.

Skimming the Fat

To get a clear broth, you must skim the fat. As you cook, remove the foam and fat often.

Or, put the broth in the fridge after cooking. The fat on top will harden. It’s easy to take it off. This helps the broth be clear and is good for you. It clears mucus, which is a plus for Jewish chicken soup.

Straining the Broth

Next, strain the broth to make it clear. Use a fine mesh strainer to take out any solids. This makes sure your Jewish chicken soup is smooth and tasty.

Remember to use enough water that covers the chicken well. This makes the flavor richer.

With these simple steps, your chicken soup will have a clear broth. It will not only look good but taste like a true Jewish kitchen.

Serving and Enjoying Your Homemade Jewish Chicken Soup

Jewish chicken soup is more than a meal. It’s a tradition that comforts people for generations.

Serving it right shows respect for its history and taste. There are great ways to present your homemade soup.

Traditional Serving Suggestions

Jewish chicken soup’s warmth and healing properties are famous. To make serving it a special moment, think about:

• Use a large soup bowl: Everyone gets a hearty serving in big bowls.
• Add matzo balls or noodles: Matzo balls can be dense or light, but make sure they’re made to add to your soup.
• Include fresh bread: Fresh bread or challah makes the meal even more fulfilling.

Garnishing and Presentation Tips

Garnishes can turn a bowl of soup into a work of art. A pinch of fresh herbs not only looks good but also tastes great:

• Fresh Dill or Parsley: Add dill or parsley on top. It brightens the soup and the flavor.
• Parsley Root and Onions: Cooking with these adds depth to the soup. It becomes both satisfying and fragrant.
• Customize Matzo Balls: Dill in your matzo balls enhances their look and taste. It gives a special touch to your meal.

Storing extra soup can save the day when you crave comfort food. For any dinner, how you serve and garnish your penicillin soup matters a lot.

The Healing Properties of Jewish Chicken Soup

Jewish Chicken Soup, or “Jewish Penicillin,” is famous for its healing powers. It’s backed by science and a rich cultural history. This simple soup tackles many health issues effectively.

Scientific Backing

Studies show chicken soup is good for you. A 2000 study found it fights inflammation well. Mount Sinai Medical Center researchers say it helps more with congestion than plain hot or cold water.

Dr. Stephen Rennard from University of Nebraska Medical Center found that chicken soup lowers nasal swelling by stopping certain immune cells. This helps calm the flu’s early impact. The soup’s carnosine content also boosts your immune system.

Cultural and Anecdotal Evidence

Jewish Chicken Soup’s value is not just scientific; it’s deeply cultural. Maimonides, a 12th-century Jewish philosopher, praised it for curing colds and supporting pregnant women. He even thought it could help with asthma and leprosy.

This soup’s legacy is passed down, from Jewish grandmothers to chefs like Jenn Louis. Her book, “Chicken Soup Manifesto, Recipes from around the World,” highlights its global impact. It’s not just food; it’s a pillar of health in many cultures.

Variations of the Classic Jewish Chicken Soup

The classic Jewish chicken soup is beloved. But, you can tweak the recipe for new takes on this comfort food. You might add noodles, vegetables, or other ingredients to keep the heart of the soup alive.

Using Noodles Instead of Matzo Balls

Adding noodles changes the soup’s feel and taste. You can use egg or rice noodles. Cook them separately, then add before serving. This keeps them from getting too soft. Changing matzo balls to noodles lets you adjust the soup to fit different tastes.

Adding Different Vegetables

Trying out various vegetables can really boost the soup’s taste. Sweet potatoes, parsnips, and others add depth and nutrition. It’s about using lots of veggies for taste rather than exact amounts. Cooking on low heat for a long time draws maximum flavor. These changes bring a new twist while keeping the soup’s original essence.

Making these tweaks keeps your Jewish chicken soup fresh and comforting. It shows the recipe’s unlimited possibilities.

Common Mistakes to Avoid When Making Chicken Soup

When making Jewish Chicken Soup, beginners might make some mistakes. Cooking the chicken too long can make it chewy. Forgetting to season the broth well might make your soup taste boring. You need to cook mindfully and balance the spices to make a perfect soup. Let’s explore how to avoid these mistakes and make a great soup.

Overcooking the Chicken

One big issue is overcooking the chicken, especially if it’s boneless and skinless. It’s best to use chicken with the bone because it tastes better and is juicier. Although it’s fine to cook the soup for a long time to get a rich flavor, the chicken doesn’t need to cook that entire time. Cooking it too long makes it tough. Instead, cook it for just an hour at first. Then, let the broth simmer with everything else for another one to two hours. Choosing chicken thighs instead can lead to a more tender result.

Not Properly Seasoning the Broth

Not putting enough seasonings in the broth is another mistake. Your soup might turn out bland without the right seasonings. Use fresh ingredients like carrots, celery, and herbs for an authentic taste. Don’t rely too much on bouillon or soup mixes. It’s important to add salt slowly and taste the soup as it simmers. Skimming off the foam keeps the soup looking clear, but it’s not about flavor.

Getting tips from family or experienced cooks can offer valuable advice. They can help you make a broth that’s tasty and rich. With care and attention to these tips, making a great Jewish Chicken Soup is within anyone’s reach.