Authentic Jewish Yiddish Chicken Soup Recipes

CLASSIC JEWISH CHICKEN SOUP

Steps:

• Put chicken in a large pot with the chopped onions. Pour enough water into the pot to cover; add dill, parsley, salt, and pepper. Bring to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes.
• Skim and discard any foam from the top of the simmering liquid. Remove chicken to a cutting board. Remove as much meat from the chicken bones as possible; cut into chunks.
• Return the liquid to a boil. Add carrots, potatoes, leeks, celery, kohlrabi, and parsnips to the boiling liquid. Reduce heat to medium-low and cook until the vegetables are tender, about 20 minutes. Stir cooked chicken chunks and chicken bouillon into the mixture. Season again with salt and pepper. Cook until the chicken is hot, about 5 minutes.

CLASSIC JEWISH CHICKEN SOUP

Steps:

• Bring water to boil, add chicken, return to boil (covered).
• Add all vegetables except for parsley & dill and allow to cook on medium to low heat, uncovered, until reduced by about half (2-3 hours). You may skim during the cooking or refrigerate the finished soup and remove the solidified fat.
• Add parsley & dill and cook for 20 minutes, then remove the herbs and discard.
• Season soup with salt & pepper or boullion powder to taste. If soup is too strong, add water. If it is too weak let it boil out longer (uncovered).
• Remove from heat and allow to cool.
• Remove the chicken and separate out the meat into bite sized pieces (shreds). Return the chicken pieces to the pot. Serve immediately or freeze.

JEWISH CHICKEN SOUP

Steps:

• Place the chicken into a large pot with the breast side down. Fill with enough cold water to reach about 3 inches from the top of the pot. Add the onion, carrot, parsnip, celery and dill. Bring to a simmer over medium heat, and cook, partially covered for 2 hours. Do not let the soup boil. Skim any fat from the top of the soup, and add the garlic cloves. Partially cover, and simmer for another 2 hours for best flavor.
• In a medium bowl, mix together the matzo meal, eggs, oil, salt, and 1/4 cup of the broth from the chicken soup. Refrigerate for about 20 minutes to set up.
• Bring a separate pot of water to a rolling boil. Roll the matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them. Drop the balls into boiling water, cover, and cook for about 35 minutes.
• While the matzo balls are cooking, strain the broth from the chicken soup. Return the broth to the pot. Remove the bones and skin from the chicken and cut into pieces. Return to the soup, or leave the soup as a broth, and reserve the chicken for other uses. Remove the matzo balls from the water, and serve in the hot chicken soup.

JEWISH CHICKEN SOUP

Steps:

• Put 1-2 carrots, 1-2 stalks of celery, 1-2 onions, a few sprigs of parsley, 1-2 bay leaves, and the chicken (plus giblets) in a large pot. The vegetables should be clean but left whole, except if required to fit them into the pot, with the onion skin removed. If you used a whole chicken, remove any giblets inside the body cavity. If the giblets are in a small bag, remove them before adding to the pot.
• Fill the pot with water, leaving 1-2 inches at the top so the soup won't bubble over. Add the teaspoon of salt and a few turns of ground pepper.
• Partially cover the pot and bring the water to a low boil. To the extent that foam develops on the soup, take it off the top with a spoon and discard it. I do that several times in the first 20-30 minutes after the soup has come to a low boil. This foam contains fat, so do not clog your sink drain by pouring it down there. Instead, put it in a disposable container or empty can in your freezer, and then throw it out.
• Adjust the heat if necessary to keep the soup at a simmer and continue simmering, with the pot partially covered, for 2-3 hours. The soup starts out with no color (it's just a bunch of stuff floating in water) and gets yellower and more delicious as it simmers. The soup is done when it develops a light golden color and tastes rich and chicken-y.
• If you like the soup clear, ladle it into a strainer or colander lined with a doubled-over piece of cheesecloth. Some folks cut up the chicken and mash the vegetables that have cooked for hours and return them to the soup, but I don't. In any event, take them out, either cut/mash them and return them to the broth or set them aside.
• Check the seasoning and add more salt and pepper to taste if necessary. At this point, you can refrigerate or freeze the soup, or serve it.
• See note about skimming off the fat after refrigerating the soup.
• To serve, bring the soup back to a boil. If you're adding raw chicken in small pieces, add those pieces now. Let them cook at a low boil for about 3-4 minutes, then add small pieces of carrot, celery and any other vegetable bits that you would like in your soup, along with egg noodles any type of tiny pasta that will cook in about 5 minutes or cooked rice. Continue cooking for 5 minutes, add any garnish (I use chopped parsley or fresh dill) and serve.

AUTHENTIC JEWISH YIDDISH CHICKEN SOUP

Steps:

• Cut up chicken , rinse and remove skin.
• Place chicken and all other ingredients into soup pot.
• Bring to boil then lower heat and simmer, partially covered, fo at least 3 hours ( the more the better-you cant overcook this).
• Serve with chicken ( cut it up) then place pieces back into the bowls) , cooked fine egg noodles and/or matzoh balls.