Nothing in the world says “Shabbat” quite like Jewish chicken soup. The aroma of chicken soup wafting through the house can act as a family notification system: get ready, everyone, Shabbat is coming.
Also known as “Jewish penicillin,” Jewish chicken soup is the perfect antidote to whatever has been ailing you this past week. Stressed at work? Chicken soup can help you release serotonin, making you feel calmer. Feeling under the weather? Chicken soup is a great way to hydrate. Made-with-love Jewish chicken soup is comforting and healing.
Here is my husband Bill's traditional Jewish chicken soup recipe. I hope you enjoy it as much as our family and guests do!
Prep Time: 20 minutes (think: chopping vegetables)
Simmer Time: 60 minutes
Yield: 6-8 people
Ingredients:
-
A big pot with a cover that fits approximately 7 qts.
-
Olive oil
-
8 oz of sliced mushrooms
-
Hot sauce (e.g., Red Hot)
-
2 large diced white onions
-
3 good-sized turnips — cut into ¼" pieces
-
6-7 carrots cut into 1” pieces
-
2 sweet potatoes — peeled, cut into 1” chunks
-
2-3 parsnips — peeled, cut into 1” chunks
-
Black pepper — a teaspoon
-
Peppercorns — a tablespoon
-
Two leeks — cut the white part into ¼ inch pieces
-
2-3 boxes of 32 oz Organic Kosher Chicken Stock (The chicken stock is important to get right. You want one that is dark and rich in color.)
-
2-3 boneless chicken breasts with skin
-
4 chicken legs with skin
Directions:
-
Add a generous splash of the olive oil to the pot over medium heat, then add the white onions, mushrooms, black pepper and a tablespoon of hot sauce. Stir occasionally until the onions are translucent.
-
Place the chicken breasts in the pot, skin side down. Stir the pot a few times, then add the chicken legs on top and all the remaining ingredients except the broth. Let it cook for 5 minutes so the chicken breasts brown.
-
Pour in the chicken broth until it covers the ingredients by around an inch to an inch and a half – this is usually two cartons of broth, sometimes 2 ½.
-
Add the peppercorns, another tablespoon of hot sauce and a teaspoon of black pepper. Stir.
-
Turn the heat up to high, and bring to a boil without the lid.
-
Once the pot is boiling, lower to a simmer, stir the ingredients and put the lid on.
-
Stir twice or so in the next 60 minutes if you can. If you are busy – finishing work, setting the table, watching Netflix – no problem. Stirring is good, but optional.
-
Turn the pot off, give it a final stir and leave it covered.
-
When ready to serve, fish out the chicken leg bones with a slotted spoon and cut up the chicken breasts while removing the skin. Stir the pot three or four times and re-heat briefly when ready to serve. (If you are serving kids, watch for bones in case you didn’t get them all.)
A word on the chicken broth. My husband likes a dark and hearty one with salt (which is why his recipe doesn’t add salt). Empire Kosher, Manischewitz, Tabathchnick and Imagine among others make kosher chicken broth.
Enjoy!
Frequently Asked Questions
Why is Jewish chicken soup eaten on Shabbat?
Jewish chicken soup is a traditional Shabbat dinner that’s been eaten for centuries. There are a few different reasons it’s such a popular Shabbat dinner:
-
Easy to make ahead: According to the Torah, no work should be done on Shabbat, including cooking. Jewish chicken soup is easy to make ahead and keep simmering on the stove all Shabbat long, so no cooking needs to be done.
-
Helps us slow down: Shabbat is all about slowing down and spending intentional time. The slow simmering process of making Jewish chicken soup fills your home with warmth and signals that rest is coming.
-
Great community meal: Shabbat also prioritizes spending time with the community, and a big pot of soup is an excellent community meal. Sharing a bowl with loved ones turns a simple dish into something sacred and comforting.
Which chicken stock should I use for this Jewish chicken soup recipe?
Homemade stock gives this Jewish chicken soup recipe the richest flavor, but quality store-bought stock works well too. Look for low-sodium options so you can control the seasoning. If using store-bought, choosing one with simple, recognizable ingredients will keep your soup tasting fresh and clean.
How do I keep the soup from getting cloudy?
To keep your soup from getting cloudy, simmer your soup gently rather than boiling it hard. Skim any foam that rises to the surface during the first hour of cooking. Avoid stirring too often, and strain the broth through a fine mesh sieve for the clearest results.
Should I use bone-in or boneless chicken?
Bone-in chicken adds more depth and body to your broth. The bones release collagen as they cook, creating a richer texture. Use a whole chicken or bone-in thighs for the best flavor. You can shred the meat and add it back later.
How can I make the soup even richer in flavor?
To make your soup even richer, roast your chicken and vegetables before simmering for deeper flavor. Add a parmesan rind or a splash of white wine while cooking. Fresh dill, a squeeze of lemon at the end, and plenty of time on low heat make all the difference.
Can you freeze Jewish chicken soup?
Absolutely! Jewish chicken soup is a great meal to make ahead and freeze for a time you don’t feel like cooking. Simply reheat in the microwave or a pot on the stove and you’ll be eating a bowl of comfort in no time.
What other foods are traditionally eaten on Shabbat?
In addition to Jewish chicken noodle soup, the following foods are traditional for Shabbat dinners:
-
Challah: Challah is, of course, the staple of every Shabbat. This Jewish egg bread is eaten as a part of pre-Shabbat rituals, but is often enjoyed during Shabbat dinner and throughout the weekend, too.
-
Roast chicken or brisket: Roast meat with veggies is another common Shabbat food. Again, the slow cooking of this dinner helps us focus on slowing down for the holiday.
-
Cholent: Cholent is a traditional Jewish stew with meat, potatoes, beans, and grains. Much like Jewish chicken soup, it can be prepared before Shabbat and kept simmering on the stove throughout the holiday, for a hot meal that doesn’t require cooking.
