This Jewish chicken soup recipe, passed down in my family through generations of women, offers the ultimate comfort in a bowl - a rich, nourishing broth with tender chicken.
Recipe by Ksenia Prints on April 24, 2024
Prep time: PT15M
Cook time: PT75M
Total time: PT90M
Rating
5 stars (1 reviews)
Keywords
Jewish chicken soup
Ingredients
8 chicken thighs (bone-in and skin-on)
1 large onion (quartered)
1 bunch dill
3 celery stalks (chopped)
2 bay leaves
6 whole peppercorns
3 whole allspice berries
Salt and pepper to taste
8 cups water
Categories
Soup
Cuisine
Jewish
Steps
In a large pot, combine the chicken thighs, onion, dill, celery, bay leaves, peppercorns, allspice, and water. Season generously with salt and pepper.
Bring to a boil over high heat.
Reduce the heat to low, cover the pot with the lid slightly ajar, and simmer for 1 hour 15 minutes.
Remove chicken thighs from the pot and set aside.
Strain the broth through a fine mesh strainer into another pot. Discard solids.
Once chicken is cool enough to handle, remove meat from bones and shred into bite-sized pieces.
Return shredded chicken to broth.
Taste and adjust seasoning as needed.
Serve hot, garnished with fresh dill if desired.
Nutitrion
Serving Size: 2 cups
Calories: 507 kcal
Carbohydrates: 3 g
Protein: 37 g
Fat: 38 g
Saturated Fat: 10 g
Trans Fat: 0.2 g
Cholesterol: 221 mg
Sodium: 201 mg
Sugar: 1 g
Unsaturated Fat: 24 g
Reviews
JamiR on 2024-12-17 (5 stars): Everyone in the house had a cold so I made chicken soup. We ran out and everyone was still sick, so I decided to try another simple recipe, this one and it did not disappoint. Hot, fatty, chicken broth with lots of good flavor from the dill-I didn’t have enough skin added in some chopped parsley.
