This delicious Jewish chicken soup is a comforting and nutritious meal that’s perfect for family gatherings. With its rich broth and fluffy matzo balls, it’s quick and easy to prepare using common ingredients. Enjoy the warm, creamy flavors that will warm your heart, especially on chilly days!
Ingredients Needed
Chicken & Soup:
- 1.4-1.6 kg (3-3.5 lbs) whole chicken, plus extra carcasses/bones if available
- 2 medium onions, halved (skins on)
- 3 sticks celery, halved
- 3 large carrots, peeled and halved
- 1 parsnip, peeled and halved
- Handful of flat-leaf parsley, stalks reserved for soup, leaves for serving
- 10 black peppercorns
- 1 bay leaf
- 2 tsp salt
Matzo Balls:
- 4 eggs
- 2 tbsp schmaltz (or vegetable oil)
- 60 ml (1/4 cup) chicken soup
- 120 g (1 cup) medium matzo meal
- 1 tbsp chicken soup powder mix
- Salt and pepper to taste
How To Make Jewish Chicken Soup
- Prepare the Soup: Place the chicken and any bones in a large lidded pot. Add the onions, celery, carrots, parsnip, parsley stalks, peppercorns, bay leaf, and salt. Cover with cold water.
- Cook the Soup: Bring to a boil over high heat, skimming off any foam. Lower to a simmer, partially cover, and cook for 1 hour 30 minutes until the chicken falls off the bone.
- Remove Chicken: Take the chicken out and strip the meat. Return the bones and cartilage to the pot and simmer for another 1-1.5 hours. Strain the broth and refrigerate overnight. Skim off the fat in the morning.
- Make Matzo Balls: Whisk the eggs with salt and pepper until thick and creamy. Beat in the schmaltz. Add the chicken soup and matzo meal, folding them into the egg mixture. Cover and refrigerate for at least 2 hours.
- Shape & Cook Matzo Balls: With wet hands, shape the matzo mixture into balls. Fill a large pot with water, add chicken soup powder, bring to a boil, and gently lower in the matzo balls. Reduce heat to a gentle simmer and cook for 30 minutes.
- Final Touches: Reheat the soup and check for seasoning. Serve with the reserved chicken, and matzo balls, and sprinkle with chopped parsley.
Recipe Tips
- Skim the Foam: While cooking, make sure to skim off any foam that forms on the surface. This helps to keep the broth clear and improves the overall taste.
- Let the Soup Chill: After cooking, let the soup cool completely before refrigerating. This helps the fat rise to the top, making it easier to skim off for a healthier soup.
- Hydrate Matzo Meal: Allow the matzo ball mixture to rest in the fridge for at least 2 hours. This helps the matzo meal absorb moisture and makes the balls lighter and fluffier.
- Season Gradually: Taste the soup before serving and add salt gradually. It’s easier to add more seasoning than to fix an over-salted dish!
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Jewish chicken soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge. The soup will keep well for up to 3 days.
- Freeze: To freeze, let the soup cool to room temperature and pour it into freezer-safe containers. The soup can be frozen for up to 3 months. To thaw, transfer the container to the fridge for several hours or overnight.
- Reheat: Pour the soup into a saucepan and heat over medium-low heat for about 10-15 minutes, stirring occasionally until it reaches your desired temperature.
Nutrition Facts
Serving Size: 1 cup (about 240ml)
- Calories: 260
- Total Fat: 12g
- Saturated Fat: 3.5g
- Cholesterol: 70mg
- Sodium: 1200mg
- Potassium: 600mg
- Total Carbohydrate: 16g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 24g
Try More Easy Soups:
- Cream Of Chicken Soup Recipe UK
- Spinach Soup Recipe UK
- Chicken And Mushroom Soup Recipe UK
- Bean Soup Recipe UK
Jewish Chicken Soup Recipe UK
Description
This delicious Jewish chicken soup is a comforting and nutritious meal that’s perfect for family gatherings. With its rich broth and fluffy matzo balls, it’s quick and easy to prepare using common ingredients. Enjoy the warm, creamy flavors that will warm your heart, especially on chilly days!
Ingredients
Chicken & Soup:
Matzo Balls:
Instructions
- Prepare the Soup: Place the chicken and any bones in a large lidded pot. Add the onions, celery, carrots, parsnip, parsley stalks, peppercorns, bay leaf, and salt. Cover with cold water.
- Cook the Soup: Bring to a boil over high heat, skimming off any foam. Lower to a simmer, partially cover, and cook for 1 hour 30 minutes until the chicken falls off the bone.
- Remove Chicken: Take the chicken out and strip the meat. Return the bones and cartilage to the pot and simmer for another 1-1.5 hours. Strain the broth and refrigerate overnight. Skim off the fat in the morning.
- Make Matzo Balls: Whisk the eggs with salt and pepper until thick and creamy. Beat in the schmaltz. Add the chicken soup and matzo meal, folding them into the egg mixture. Cover and refrigerate for at least 2 hours.
- Shape & Cook Matzo Balls: With wet hands, shape the matzo mixture into balls. Fill a large pot with water, add chicken soup powder, bring to a boil, and gently lower in the matzo balls. Reduce heat to a gentle simmer and cook for 30 minutes.
- Final Touches: Reheat the soup and check for seasoning. Serve with the reserved chicken, and matzo balls, and sprinkle with chopped parsley.
Notes
- Skim the Foam: While cooking, make sure to skim off any foam that forms on the surface. This helps to keep the broth clear and improves the overall taste.
- Let the Soup Chill: After cooking, let the soup cool completely before refrigerating. This helps the fat rise to the top, making it easier to skim off for a healthier soup.
- Hydrate Matzo Meal: Allow the matzo ball mixture to rest in the fridge for at least 2 hours. This helps the matzo meal absorb moisture and makes the balls lighter and fluffier.
- Season Gradually: Taste the soup before serving and add salt gradually. It’s easier to add more seasoning than to fix an over-salted dish!
Jewish Chicken Soup Recipe UK