Jewish Chicken Soup Recipe

Chicken: A whole chicken is used, cleaned and cut into parts, providing the base for the soup.

Carrots: Medium-sized, peeled, and sliced, adding sweetness and color to the broth.

Celery: Chopped stalks that contribute a subtle, earthy flavor.

Onion: A large, peeled, and quartered onion for depth and aroma.

Garlic: Cloves that are peeled, enhancing the soup with a mild, savory taste.

Dill: A bunch of fresh dill tied together, imparting a distinct, slightly tangy flavor.

Parsley: Fresh parsley tied together, adding a fresh, herbaceous note.

Salt: Enhances all the flavors in the soup.

Peppercorns: Whole black pepper used for a gentle heat and complexity.

Water: The base liquid for the soup, bringing all the ingredients together.

When making chicken soup, it's crucial to skim off any foam that rises to the top during the initial boiling stage. This foam consists of impurities and proteins that can cloud the broth and affect its flavor. Use a fine-mesh skimmer or a large spoon to remove the foam, ensuring a clear and clean soup base.

• whole cleaned and cut into parts chicken - Substitute with bone-in chicken thighs and drumsticks: These parts provide a similar depth of flavor and richness to the soup.

• medium peeled and sliced carrots - Substitute with parsnips: Parsnips offer a slightly sweet and earthy flavor that complements the soup well.

• stalks chopped celery - Substitute with fennel stalks: Fennel adds a subtle anise flavor that can enhance the overall taste of the soup.

• large peeled and quartered onion - Substitute with leeks: Leeks provide a milder, sweeter flavor compared to onions, which can be a pleasant variation.

• cloves peeled garlic - Substitute with shallots: Shallots offer a delicate garlic-onion flavor that can add complexity to the soup.

• bunch tied together fresh dill - Substitute with fresh tarragon: Tarragon has a slightly sweet and licorice-like flavor that can be a good alternative to dill.

• bunch tied together fresh parsley - Substitute with cilantro: Cilantro provides a fresh, citrusy flavor that can brighten up the soup.

• salt - Substitute with soy sauce: Soy sauce can add a depth of umami flavor while still providing the necessary saltiness.

• whole peppercorns black pepper - Substitute with white peppercorns: White peppercorns offer a slightly different, more earthy heat that can be an interesting twist.

• water - Substitute with chicken broth: Using chicken broth instead of water can enhance the overall flavor and richness of the soup.

• 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 cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers.
• Label each container with the date of preparation. This ensures you can keep track of freshness and consume the soup within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. Make sure the refrigerator is set to 40°F (4°C) or below to maintain optimal freshness.
• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without significant loss of flavor or texture.
• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the integrity of the vegetables and chicken.
• Reheat the soup on the stovetop over medium heat until it reaches a simmer. Avoid boiling, as this can cause the vegetables to become mushy and the chicken to dry out.
• If reheating from frozen, you can also use a microwave. Transfer the soup to a microwave-safe bowl, cover loosely, and heat on medium power in 2-3 minute intervals, stirring in between, until fully heated.
• Garnish with fresh dill or parsley just before serving to refresh the flavors and add a touch of brightness to the dish.

• For stovetop reheating, pour the Jewish Chicken Soup into a pot and heat over medium-low heat. Stir occasionally to ensure even heating. Once it reaches a gentle simmer, it's ready to serve.
• To reheat in the microwave, transfer a portion of the soup into a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on high for 2-3 minutes, stirring halfway through. Ensure it's heated evenly and thoroughly.
• If you prefer using an oven, preheat to 350°F (175°C). Place the soup in an oven-safe dish, cover with foil, and heat for about 20-30 minutes. Stir halfway through to ensure even heating.
• For a quick reheat using an immersion blender, blend the soup slightly to break down larger pieces. Heat in a pot over medium heat, stirring occasionally until it reaches the desired temperature.
• If you have a slow cooker, pour the soup into the slow cooker and set it on low. Allow it to heat for 1-2 hours, stirring occasionally to ensure even heating. This method is perfect for maintaining the soup's rich flavors.

• Large pot: To hold the chicken and water for boiling and simmering the soup.

• Skimmer: To remove any foam that rises to the top when boiling the chicken.

• Cutting board: For chopping the vegetables like carrots, celery, and onion.

• Chef's knife: Essential for slicing and chopping the vegetables and quartering the onion.

• Peeler: To peel the carrots and onion.

• String or kitchen twine: To tie together the bunches of fresh dill and parsley.

• Fine sieve: To strain the broth and remove any solid particles for a clear soup.

• Tongs: To remove the chicken and vegetables from the pot.

• Mixing bowl: To hold the shredded chicken meat and vegetables before returning them to the pot.

• Ladle: For serving the hot soup into bowls.

• Measuring spoons: To measure out the salt and peppercorns accurately.

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

Instant pot method: Use an Instant Pot to reduce cooking time. Pressure cook for 30 minutes instead of simmering for 2 hours.

Pre-made broth: Substitute homemade broth with store-bought chicken broth to cut down on preparation time.

Batch cooking: Make a large batch and freeze portions for future meals, saving time on busy days.

Rotisserie chicken: Use a store-bought rotisserie chicken instead of cooking a whole chicken from scratch.