Jewish Chicken Soup
A comforting and flavorful Jewish-style chicken soup, perfect for any occasion. This recipe features tender chicken, aromatic vegetables, and optional matzo balls and egg noodles for a complete meal.
Prep
: 10
Total
: 25 minutes
Ingredients
For the Soup Base
- 1 small whole chicken chicken bones and skin left on
- 1 medium onion whole
- 1 lb carrots cut into 1-2 inch pieces
- 5 stalks celery with leaves left on
- 3 large sprigs fresh dill
- 2 tablespoons Osem Chicken Style Consomme or any type of chicken soup base
- salt and pepper to taste
Optional Add-ins
- 1 lb egg noodles
- matzo balls prepared according to package directions
Instructions
Preparation Steps
- Place the chicken and the onion in a large stock pot.
- Fill with cold water.
- Bring to a simmer.
- Skim fat from the top before adding in remaining ingredients.
- Add in carrots, celery, dill, salt, and pepper.
- Simmer partially covered for at least an hour to an hour and a half.
- You will know when it is getting close when the chicken begins to fall apart.
- Cook for another 30 minutes after that.
- Remove the chicken, onion, celery, and dill from the pot.
- Add in egg noodles and cook as directed on the package.
- Remove the chicken from the bone and add it back to the pot if desired.
- Serve hot, with matzo balls if using.
Notes
The secret to perfect matzo balls is often using a good quality mix from the store, like Manischewitz. Follow the package directions for the best results!