Best 3 Authentic Jewish Yiddish Chicken Soup Recipes
In the realm of culinary traditions, Jewish cuisine stands as a testament to the enduring spirit of a people and the rich tapestry of their history. Among its most beloved dishes is the iconic Jewish chicken soup, lovingly known as "Yiddish penicillin" for its purported healing properties. This nourishing broth, simmered with tender chicken, aromatic vegetables, and a medley of herbs and spices, has been passed down through generations, embodying the essence of Jewish comfort food.
Our exploration of this culinary treasure begins with a classic rendition of Jewish chicken soup, featuring a simple yet flavorful combination of chicken, carrots, celery, onions, and parsley. For those seeking a heartier variation, we present a recipe that incorporates barley, adding a delightful chewy texture and nutty flavor to the soup.
Venturing beyond the traditional, we introduce a modern twist on the classic with our lemon-herb chicken soup. This refreshing take on the dish infuses a vibrant citrusy aroma and a touch of herbaceousness, creating a light and flavorful broth. And for those with a penchant for spicy cuisine, our harissa chicken soup offers a tantalizing blend of heat and warmth, sure to invigorate the senses.
Notably, our collection includes a vegetarian alternative to the classic chicken soup, catering to those with dietary preferences or restrictions. This vegetable-forward soup boasts a rich and flavorful broth brimming with an array of colorful vegetables, ensuring a satisfying and wholesome meal.
Each recipe is presented with detailed instructions, ensuring culinary success even for novice cooks. Whether you seek the comforting embrace of the traditional chicken soup or crave a unique and flavorful twist, our selection of Jewish chicken soup recipes promises to delight your taste buds and warm your soul. So, gather your ingredients, prepare your cooking pots, and embark on a culinary journey that celebrates the cherished traditions of Jewish cuisine.
JEWISH CHICKEN SOUP
This is a traditional recipe good for anything that ails you. It's the absolute best when you've got the flu, and it's great the second and third day. Note, these matzoh balls are 'sinkers'. These are traditional matzoh balls, as this recipe was passed down from my great-grandmother who needed to make them as heavy as possible to feed a hungry family during lean times. Cut the matzoh meal by 1/2 cup to lighten the load.
Provided by Layla
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 4h15m
Yield 8
Number Of Ingredients 12
Steps:
- Place the chicken into a large pot with the breast side down. Fill with enough cold water to reach about 3 inches from the top of the pot. Add the onion, carrot, parsnip, celery and dill. Bring to a simmer over medium heat, and cook, partially covered for 2 hours. Do not let the soup boil. Skim any fat from the top of the soup, and add the garlic cloves. Partially cover, and simmer for another 2 hours for best flavor.
- In a medium bowl, mix together the matzo meal, eggs, oil, salt, and 1/4 cup of the broth from the chicken soup. Refrigerate for about 20 minutes to set up.
- Bring a separate pot of water to a rolling boil. Roll the matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them. Drop the balls into boiling water, cover, and cook for about 35 minutes.
- While the matzo balls are cooking, strain the broth from the chicken soup. Return the broth to the pot. Remove the bones and skin from the chicken and cut into pieces. Return to the soup, or leave the soup as a broth, and reserve the chicken for other uses. Remove the matzo balls from the water, and serve in the hot chicken soup.
Nutrition Facts : Calories 525.2 calories, Carbohydrate 39.5 g, Cholesterol 212.3 mg, Fat 27.2 g, Fiber 2.7 g, Protein 32.1 g, SaturatedFat 6.4 g, Sodium 720.7 mg, Sugar 2.8 g
CLASSIC JEWISH CHICKEN SOUP
A classic recipe for 'Jewish Penicillin!' Add matzo balls if you wish, or just serve with noodles, fresh bread, or biscuits. This soup is even better reheated the next day!
Provided by Jennifer Feher
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- Put chicken in a large pot with the chopped onions. Pour enough water into the pot to cover; add dill, parsley, salt, and pepper. Bring to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes.
- Skim and discard any foam from the top of the simmering liquid. Remove chicken to a cutting board. Remove as much meat from the chicken bones as possible; cut into chunks.
- Return the liquid to a boil. Add carrots, potatoes, leeks, celery, kohlrabi, and parsnips to the boiling liquid. Reduce heat to medium-low and cook until the vegetables are tender, about 20 minutes. Stir cooked chicken chunks and chicken bouillon into the mixture. Season again with salt and pepper. Cook until the chicken is hot, about 5 minutes.
Nutrition Facts : Calories 200 calories, Carbohydrate 21.2 g, Cholesterol 48 mg, Fat 4.7 g, Fiber 4.8 g, Protein 18.5 g, SaturatedFat 1.2 g, Sodium 283.3 mg, Sugar 5.5 g
AUTHENTIC JEWISH YIDDISH CHICKEN SOUP
This is the way to make soup-you can alter the recipe a little here and there but this is the best. Make sure that you include the chicken neck ( and the cleaned feet! ) in the soup. Use kosher chicken and canned soup-its tastes better. My recipe adaptation uses skinned chicken so there is a lot less fat to be skimmed off in this soup. If you want very clear soup then cool first, strain the soup through cheesecloth and reheat, cut up chicken and vegetables and add back--but I served the soup as is.
Provided by petlover
Categories European
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cut up chicken , rinse and remove skin.
- Place chicken and all other ingredients into soup pot.
- Bring to boil then lower heat and simmer, partially covered, fo at least 3 hours ( the more the better-you cant overcook this).
- Serve with chicken ( cut it up) then place pieces back into the bowls) , cooked fine egg noodles and/or matzoh balls.
Nutrition Facts : Calories 332.1, Fat 20.5, SaturatedFat 5.9, Cholesterol 93.8, Sodium 662.8, Carbohydrate 11.2, Fiber 1.7, Sugar 2.8, Protein 24.8
Tips:
- Use a whole chicken for a richer flavor.
- Add vegetables like carrots, celery, and onions to the pot for extra flavor and nutrients.
- Season the soup with salt, pepper, and other herbs and spices to taste.
- Simmer the soup for at least 1 hour, or longer for a more flavorful broth.
- Serve the soup with matzo balls, noodles, or rice.
Conclusion:
Authentic Jewish-Yiddish chicken soup is a delicious and comforting dish that can be enjoyed by people of all ages. With its simple ingredients and easy-to-follow instructions, this recipe is a great starting point for anyone who wants to make their own homemade chicken soup. Whether you're looking for a warm and hearty meal on a cold day or a soothing remedy for a cold or flu, this soup is sure to hit the spot. So next time you're in the mood for something delicious and comforting, give this recipe a try. You won't be disappointed!
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