Classic Jewish Chicken Soup Recipe

Chicken: The base of the soup, providing rich flavor and protein.

Carrots: Adds sweetness and color to the soup.

Celery: Contributes a subtle, earthy flavor and crunch.

Onion: Adds depth and a slight sweetness to the broth.

Garlic: Enhances the overall flavor with its aromatic qualities.

Dill: A fresh herb that adds a distinctive, slightly tangy flavor.

Parsley: Provides a fresh, vibrant taste and color.

Salt: Essential for seasoning and bringing out the flavors of the ingredients.

Black pepper: Adds a hint of spice and complexity to the soup.

When making chicken soup, it's essential to skim off the foam that forms during the initial boiling stage. This foam consists of impurities and can make your soup cloudy if not removed. Use a fine-mesh skimmer or a large spoon to gently remove the foam as it rises to the surface. This will result in a clearer and more visually appealing broth.

• whole cut into pieces chicken - Substitute with bone-in turkey pieces: Turkey provides a similar rich flavor and texture to the soup.

• whole cut into pieces chicken - Substitute with bone-in beef shank: Beef shank adds a hearty and robust flavor to the soup.

• peeled and sliced carrots - Substitute with parsnips: Parsnips offer a slightly sweeter and earthier flavor.

• peeled and sliced carrots - Substitute with sweet potatoes: Sweet potatoes add a different sweetness and a creamy texture.

• chopped celery - Substitute with fennel: Fennel provides a slight anise flavor that complements the soup.

• chopped celery - Substitute with leeks: Leeks offer a mild onion-like flavor that works well in soups.

• peeled and halved onion - Substitute with shallots: Shallots provide a milder and sweeter onion flavor.

• peeled and halved onion - Substitute with scallions: Scallions add a fresh and mild onion taste.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it has a slightly different flavor profile.

• minced garlic - Substitute with shallots: Shallots can add a similar aromatic quality to the soup.

• fresh dill - Substitute with dried dill: Dried dill can be used in place of fresh dill, though it is more concentrated, so use less.

• fresh dill - Substitute with fresh tarragon: Tarragon provides a slightly different but complementary flavor.

• fresh parsley - Substitute with dried parsley: Dried parsley can be used if fresh parsley is unavailable, though it is less vibrant.

• fresh parsley - Substitute with cilantro: Cilantro offers a fresh and slightly citrusy flavor.

• salt - Substitute with soy sauce: Soy sauce can add a savory depth of flavor and saltiness.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different spice profile.

• Allow the chicken soup to cool to room temperature before storing. This helps prevent condensation, which can lead to soggy vegetables and diluted flavors.
• Transfer the soup into airtight containers. For easy portioning, consider using individual serving-sized containers.
• Label each container with the date to keep track of freshness. Chicken soup can be stored in the refrigerator for up to 4 days.
• For longer storage, place the containers in the freezer. Chicken soup can be frozen for up to 3 months without losing its delicious flavor.
• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the texture of the vegetables and chicken.
• Reheat the soup on the stove over medium heat until it reaches a simmer. Stir occasionally to ensure even heating.
• If the soup appears too thick after reheating, add a splash of chicken broth or water to achieve the desired consistency.
• For a fresh touch, garnish with additional fresh dill or parsley before serving.

• Stovetop Method:

  1. Pour the leftover chicken soup into a saucepan.
  2. Heat over medium heat, stirring occasionally, until the soup is hot and the chicken and vegetables are heated through.
  3. If the soup has thickened, add a splash of water or chicken broth to reach the desired consistency.

• Microwave Method:

  1. Transfer the leftover chicken soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Continue heating in 1-minute intervals if necessary, until the soup is hot.

• Slow Cooker Method:

  1. Pour the leftover chicken soup into the slow cooker.
  2. Set the slow cooker to low and heat for 1-2 hours, or until the soup is thoroughly heated.
  3. Stir occasionally to ensure even heating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover chicken soup to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 20-30 minutes, or until the soup is hot.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the leftover chicken soup in the top pot.
  3. Heat, stirring occasionally, until the soup is hot and the chicken and vegetables are warmed through.

• Large pot: A big enough pot to hold the chicken, vegetables, and water for simmering the soup.

• Knife: Essential for cutting the chicken into pieces and slicing the vegetables.

• Cutting board: A sturdy surface to chop the vegetables and cut the chicken.

• Peeler: Useful for peeling the carrots and onion.

• Tongs: Handy for removing the chicken from the pot once it's cooked.

• Skimmer: Used to skim off any foam that forms on the surface of the soup.

• Measuring spoons: For measuring out salt and pepper to taste.

• Mixing bowl: To hold the shredded chicken after removing it from the pot.

• Ladle: For serving the soup into bowls.

• Soup bowls: To serve the finished chicken soup.

• Spoon: For stirring the soup and tasting for seasoning adjustments.

Use pre-cut vegetables: Save time by using pre-cut carrots, celery, and onions from the store.

Instant pot method: Speed up cooking by using an Instant Pot to reduce simmering time.

Pre-made broth: Use pre-made chicken broth to cut down on the initial boiling time.

Rotisserie chicken: Substitute a rotisserie chicken for the whole chicken to skip the shredding step.

Freeze portions: Make a large batch and freeze portions for quick future meals.