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Classic Chicken Soup


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Classic Chicken Soup


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Classic Chicken Soup

The classic Kosher food and healer of all things, Chicken Soup nourishes body and soul.


  • Prep Time : 15 min min
  • Ready Time : 15 min


6-8 servings


  • 1 (3 1/2-pound) chicken, cut into 8 pieces
  • 12 cups water
  • 1 large carrot, peeled, cut into bite-sized pieces
  • 1 large parsnip, peeled, cut into bite-sized pieces
  • 1 large onion, cut into bite-sized pieces
  • 1 large turnip, peeled, cut into bite-sized pieces
  • 4 medium stalks of celery, cut into bite-sized pieces
  • 3 tablespoons kosher salt
  • 1 (1/2-ounce) chicken consommé stock cube (optional)
  • 1 bouquet garni of 15 parsley sprigs, 15 dill sprigs, 1 tablespoon whole peppercorns
  • Additional fresh parsley or dill, for garnish :(optional)



  1. Rinse chicken and place in a 6-quart soup pot.
  2. Add water and bring to a boil over high heat. Skim any foam, residue or fat that rises to the surface using a large spoon or skimmer and discard.
  3. Once boiling runs clear, reduce heat to a simmer and add carrot, parsnip, onion, turnip, celery and salt. Add stock cube, if desired.
  4. Simmer, covered, for 1 hour and 30 minutes.
  5. During the last 15 minutes of cooking add the bouquet garni and then remove before serving.
  6. Remove chicken meat from the bones and place a few pieces into each bowl. Ladle soup and vegetables over chicken.
  7. Mince dill or parsley and sprinkle on immediately before serving, if desired. Or cool the soup and refrigerate overnight.

Contributed by: Quick & Kosher, JAMIE GELLER

Everyone agrees it’s not a Jewish holiday meal, or a Jewish cookbook, without chicken soup!

Chicken soup is the classic Jewish food. It’s the healer of all things from a cold to a broken heart. There are 101 different ways to make it, and in my opinion, they’re all good, although everyone thinks their bubby’s is the best! Just be sure you make enough so everyone can have seconds or even thirds.

Avoid having to fish peppercorns out of your dishes by using a bouquet garni—a little bundle of herbs—to flavor stews and broths. Just place the herbs in a small muslin bag or piece of cheesecloth and tie securely with cotton string.

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




13 Responses to Classic Chicken Soup

  1. during the winter or when I’m not feeling so well i like to add a small piece of ginger and garlic (i like a whole head) not only does it make a bit spicier, it boosts your immune system

  2. avatar says: strandjss

    Made this Sunday using some chicken stock I made from one of our chickens we raised. I love the addition of turnips in the soup. I used 3 in place of the parsnips. I also used fresh dill from my garden. The result was a delicate but flavorfull bowl of soup.

  3. avatar says: annon.


    NB:!!! I used 3 tablespoons of salt as this recipe suggests….
    it must be a typo cuz the soup was exceedingly salty!

    Pls correct this typo for future users.


    • avatar says: Richard

      kosher salt not table salt. Cut in half if using table salt

      • Exactly! (THANKS RICHARD!) Cut in half if using table salt. I use Diamond Crystal Kosher Salt, always – it’s more forgiving than other kosher salts an not as salty so you are less likely to oversalt.

  4. avatar says: Nanette

    I make a very flavorful shortcut recipe, I use a cooked rotisserie chicken, boil the skin and bones in 2 qts of chicken stock and 1 qt of water. Separately sautee 2 onions, 2 stalks of celery, 2 large carrots with 1 10 oz. box of defrosted and squeezed out spinach and 1 can of cannellini beans, 1/2 tsp each of pepper, dill, thyme, basil and parsley and all the white meat cubed from the cooked chicken (reserve dark meat for a different use). Defat the cooled stock and add to the sautéed veggie, spice, bean, spinach mix. Allow flavors to marry on a slow boil.

    • sounds divine and perfect for a cold winter night. Can you submit it as a recipe to our site? and even better if you have a picture.

  5. avatar says: Gloria

    thank you for some wonderful Recipes. I wish you and, yours
    a Happy Passover….

    • GLORIA!!!!! Thank you so much for taking the time – right back at ya! Wishing you and yours a beautiful, delicious, happy Passover!

  6. avatar says: Ben

    I do a slow cooker version of this for Shabbos morning and with the garni in for 20 hours it really has a good taste.

  7. avatar says: Elana

    is it possible using chicken breasts instead of a whole chicken?

    • for sure but note that the soup will have a more delicate flavor vs a richer flavor if you use the chicken bottoms (but I like it and sometime use just the chicken breast too!)

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