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Traditional Jewish Chicken Soup (Jewish Penicillin)

Here's how you make Traditional Jewish Chicken Soup (Jewish Penicillin)
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  • Servings: 6
  • Prep: 15m
  • Cook: 2h
  • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 3 1/2 to 4 pounds whole chicken, cut up (use a whole kosher stewing hen or chicken)
  • 8 cups water (approx)
  • Salt, to taste
  • 1/2 teaspoon fresh ground pepper
  • 7 or 8 carrots
  • 4 celery stalks
  • 2 medium yellow onions (or 1 onion and 1 leek)
  • 1 small red bell pepper (cored, seeded and diced)
  • 3 to 6 garlic cloves (whole, do not chop)
  • 1/2 cup fresh dill sprigs (do not chop, plus extra for garnish
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Trim excess fat from chicken.

  • Step 2: To remove excess salt from kosher chicken, soak it in cold water for 30 minutes. Rinse and drain well.

  • Step 3: Place chicken in a narrow, deep soup pot. Add water. (It should cover the chicken completely.) Add salt and pepper. Bring to a boil. Skim off scum completely.

  • Step 4: Add carrots, celery, onions and red pepper. Cover partially and simmer gently for 1 to 1 1/2 hours. Add in whole garlic cloves and dill. Simmer soup for 10 to 15 minutes longer. Taste and adjust seasonings.

  • Step 5: Let cool completely. Strain soup. Discard skin and fat from chicken. Discard all veggies except carrots.

  • Step 6: Refrigerate soup overnight, then discard hardened fat from surface of soup.

  • Step 7: When ready to serve, heat soup on stovetop or in microwave. Just before serving, add cooked noodles (or rice or pasta) to hot soup.

  • Step 8: Add a piece of cooked carrot to each bowl. Garnish with fresh dill.


We hope you enjoy this recipe!

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