Chicken soup has been a staple in Jewish cuisine for centuries, often referred to as "Jewish penicillin" for its comforting and healing qualities. Made with simple ingredients like chicken, onions, carrots, and celery, it is traditionally served on Shabbat and holidays. The slow simmering process extracts rich flavors, creating a broth that is both nourishing and deeply satisfying.
Making Chicken Soup:
1. Ingredients
1 whole chicken (about 3-4 lbs), 2 large carrots (peeled and chopped), 2 celery stalks (chopped), 1 large onion (peeled and quartered), 3 cloves garlic (minced), 1 parsnip (peeled and chopped, optional), 1 tablespoon salt, 1 teaspoon black pepper, 1 teaspoon turmeric (optional), 8 cups water, fresh dill or parsley for garnish
2. Prepare the Chicken
Rinse the whole chicken under cold water and pat dry with paper towels. Remove any excess fat or giblets from the cavity.
3. Combine Ingredients in Pot
Place the chicken in a large stockpot. Add the chopped carrots, celery, onion, garlic, and parsnip (if using). Sprinkle with salt, pepper, and turmeric.
4. Add Water and Bring to Boil
Pour 8 cups of water into the pot, ensuring the chicken is fully submerged. Bring the water to a boil over high heat.
5. Reduce Heat and Simmer
Once boiling, reduce the heat to low and let the soup simmer uncovered for 1.5 to 2 hours. Skim off any foam or fat that rises to the surface.
6. Remove Chicken and Shred
Carefully remove the chicken from the pot and place it on a cutting board. Let it cool slightly, then shred the meat into bite-sized pieces, discarding the skin and bones.
7. Strain and Adjust Seasoning
Strain the broth through a fine-mesh sieve to remove vegetables and solids. Return the broth to the pot and add the shredded chicken. Taste and adjust seasoning with more salt or pepper if needed.
8. Serve
Ladle the soup into bowls and garnish with fresh dill or parsley. Serve hot with matzo balls or noodles if desired.
Traditions and Heritage of Chicken Soup
Chicken Soup
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Frequently Asked Questions
What is chicken soup traditionally made of in Jewish cuisine?
Traditional Jewish chicken soup, often called 'Jewish Penicillin,' is made with chicken, onions, carrots, celery, parsnips, dill, and sometimes garlic. It's simmered slowly to extract rich flavor and nutrients.
Why is chicken soup considered a Jewish comfort food?
Chicken soup is a staple in Jewish culture due to its healing properties, warmth, and historical significance. It's often served during holidays, Shabbat, or when someone is sick, symbolizing care and tradition.
How do you make matzo balls for chicken soup?
Matzo balls are made from matzo meal, eggs, water or seltzer (for fluffiness), and schmaltz (chicken fat). Mix the ingredients, chill the dough, then form balls and simmer them in salted water or directly in the chicken soup.
Can chicken soup be made in advance and frozen?
Yes! Jewish chicken soup freezes well. Cool it completely, store in airtight containers, and freeze for up to 3 months. Reheat gently on the stove, adding fresh herbs for brightness.
What's the difference between regular chicken soup and Jewish chicken soup?
Jewish chicken soup often includes more aromatic vegetables (like parsnips and dill), is simmered longer for depth, and is traditionally served with matzo balls or noodles. It also emphasizes using the whole chicken for richness.
