Homemade Chicken Soup
This recipe for Homemade Chicken Soup with Matzo Balls AKA Jewish Penicillin will hit the spot and maybe even cure what ails you! Does a cold, flu or other illness have you down? Or are you just craving chicken soup?
If you’re under the weather, make a batch of the best chicken soup recipe I’ve ever tasted. And it just might alleviate some of your congestion and other symptoms. At the very least, it tastes amazing!
Why You Must Make
- This is the BEST chicken soup, Jewish penicillin, or whatever you’d like to call it. I’ve always shied away from parsnips and dill is not my favorite herb, but they both add layers of flavor to this delicious chicken vegetable soup.
- The only homemade chicken soup I remember from my childhood was matzo ball soup, which may seem unusual for our Catholic family. My sisters and I adored it.
We had Jewish neighbors down the street, and I imagine my mom’s version came from her friend, Hanna. Even growing up in a small college town in the Midwest, my mom collected recipes from her friends of all ethnicities, Julia Child on PBS, and her treasured cookbook collection including the New York Times Cookbook.
I’ve added matzo balls or orzo, a small rice-shaped pasta, in the past, but any noodle or dumpling would be nice in this flavorful chicken stock. This Jewish chicken soup is perfect if you’re under the weather or just want something to warm you to the core on a chilly evening. I’ve shared this recipe with numerous friends, and every single one swears this is the best chicken soup recipe they’ve ever tasted.
How Do You Make Chicken Soup From Scratch?
- The process for making this Chicken Soup AKA Jewish Penicillin starts with placing a whole chicken in a large pot. This just won’t work best with boneless, skinless chicken breasts; you need the bones for an unequivocal success in the flavor department.
- If you’d rather use bone-in chicken pieces, make sure to include both dark meat and white meat as the dark meat is more flavorful. Cover the chicken with water.
- Large chunks of vegetables are added along with herbs and the simmering process begins. The long cooking time helps reduce the liquid via evaporation to concentrate the flavors, plus more flavors are extracted from the chicken and bones.
- Make sure to occasionally skim off any foam, which comes from impurities, and will make the broth cloudy if not removed.
- I add about a tablespoon of kosher salt to start (it takes a lot of liquid to cover the chicken!), but after an hour or so, taste and add a bit more if needed.
- After waiting patiently for 3 hours, you’ll be clamoring for a bowl of this fragrant broth, but make sure to add back some chunks of carrots and the shredded chicken.
- I also like to slice up some celery and add it towards the end of the cooking time for some additional vegetables.
- Loading this soup up with matzoh balls makes for a most gratifying meal, but pasta is a delightful alternative. I like using small pasta like orzo.
- The small pasta can be cooked right in the soup pot, but when I make matzo balls, I cook them separately in salted water or a box of chicken broth, so they don’t absorb too much of the soup. I hope you’ll give this recipe a shot!
Health Benefits of Chicken Soup
Have you ever wondered why chicken soup is constantly recommended when you’re feeling under the weather? Or why chicken soup is often referred to as Jewish Penicillin? Well, there are a few reasons why a good, homemade (or even canned) chicken soup can relieve your upper respiratory infection symptoms. There are quite a few health benefits!
- Fluids help reduce congestion, though this is not limited to chicken soup.
- The steam of a hot liquid can also help soothe the throat and open the nasal passages.
- A 2000 study by The American College of Chest Physicians showed that chicken soup can help reduce upper respiratory inflammation, although it does not kill the viruses causing the illness. It actually inhibits the movement of white cells to the inflamed areas, which helps prevent further congestion.
- A Huffington Post article cites the TLC factor, like when someone cares enough to provide comfort through a bowl of soup, it can actually help you feel better. It’s not the same as the placebo effect.
- Often referred to as “Jewish” penicillin since chicken soup is a traditional food in Ashkenazi Jewish culture and part of the Passover meal.
Frequently Asked Questions
Matzo Balls are Ashkenazi Jewish dumplings made from matzo meal, eggs, fat, water or broth, and salt. They are typically served in homemade chicken soup and a traditional Passover dish. I usually add some minced parsley to give the matzo balls some color, but forgot this time!
If you’d rather add noodles or rice to your chicken soup, they’d also be delicious!!!
If your chicken soup is bland, it may need more salt. That’s why it’s important to taste it along the way and adjust the seasonings. PRO-Tip: You can always add more salt, but you cannot remove any excess.
Other ingredients you might consider include herbs, garlic, peppercorns, chicken bones, along with more unusual vegetables like parsnips.
Note: do not taste the broth until the chicken has simmered for over an hour to avoid the chance of a foodborne illness like salmonella.
More Chicken Soups You’ll Love
I always have a stash of chicken in my freezer, and I appreciate how versatile it is. From this comforting Chicken Jambalaya Soup to this hearty White Chicken Chili, the flavor profiles are endless. I also adore this Chicken Wild Rice Soup and how about this Creamy Chicken Soup? This French Côte d’Azur Cure-All-Soup has loads of garlic and chicken broth and is touted to cure hangovers! it might also have similar powers as this Jewish chicken soup! This flavorful Verde Chicken Soup and Asian Chicken Soup also caught my eye! If you have a pressure cooker, this Instant Pot Chicken Stock is unbelievably good!
Plus check out all my Best Soup Recipes.
Homemade Chicken Soup
The BEST chicken soup you'll ever make!! My friends will vouch for this!!
Ingredients
- 3-5 pound chicken (you can also use bone-in chicken parts)
- 2 large onions, peeled
- 5 stalks of celery, leaves included, cut in half
- 1 pound carrots, peeled, with ends removed
- 1 parsnip, peeled
- 1 or 2 small zucchini, each cut into 3-4 chunks
- 3 whole cloves of garlic, peeled
- 1 bunch of Italian parsley
- 1 bunch of dill
- Kosher salt to taste (start with a scant 1 tablespoon and taste after an hour or two, then re-season if necessary)
- Orzo or other small pasta or homemade matzoh balls
Instructions
- Place chicken in a large pot. Add onions, celery, carrots, parsnip, zucchini, and garlic. Cover all ingredients with cold water...but not too much...just an inch over the veggies. Bring to boil, then reduce to simmer. Skim off any foam.
- Add salt. Lay parsley and dill atop the soup. Place lid on the pot, but leave it off slightly to allow steam to escape. Continue simmering for 3 more hours, skimming the foam from time to time.
- Remove chicken and veggies from the broth. Strain the broth through a sieve. Slice carrots and add to broth. Remove chicken meat from bones and tear into bite-sized pieces. Add back to the broth. Add cooked orzo or another pasta, matzoh balls or dumplings. Garnish with parsley to serve.
Notes
So that the pasta or matzo balls don't soak up all the chicken soup, cook them separately in salted water (or boxed broth), then add to the soup to serve.
Adapted from How to Cook a Wolf Blog
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 749Total Fat: 38gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 266mgSodium: 333mgCarbohydrates: 27gFiber: 4gSugar: 6gProtein: 72g
Lambeau checking out this Homemade Chicken Soup in November 2010 when this recipe was first shared. Photos and text were updated in 2020.
22 Comments on “Homemade Chicken Soup”
A classic must-have recipe for the home cook! Just a simple rustic recipe to which you can adjust the seasonings as you desire (I added fresh sage). Just be careful at the end when removing the carcass from the broth…mine was so tender that it started to fall apart…the giblets etc. almost fell into broth.
As things become more and more serious, I am seeing more comfort foods and soups on the menus. This one is sooooo comforting. Looks delicious, Liz. Stay safe and distanced.
This is definitely one of my favourite soups, and surprisingly I haven’t had it in years! I sed to always have matzo mix in my pantry, not sure why I stopped. Thank you for the reminder.
Lizzy I love chicken soup and this sounds really comfy and delicious !!! Send you love and hugs my friends and take care!
Liz, I’ve heard of them, but I’ve never had Matzo balls! They look tasty. This a gorgeous chicken soup and I’ll have to try it out!
This gave me a big smile… I used to go to lunch with the guys from work and one would always order matzoh ball soup:@) And yes, I could use a big ole bowl of comfort right about now!
The chicken soup looks particularly delicious and comforting with Matzo dumplings. I can’t wait to make some this weekend!
This is one delicious bowl of soup! So flavorful and comforting, it really hits the spot!
The absolute best soup I’ve ever had. I add some peppercorns for added zip, but other than that make it as listed. I truly believe this is the best medicine if not for a cold, but also the soul. Thanks Liz!
Thanks, SO much, Jill…it’s wonderful, isn’t it? I’ll add some peppercorns with my next batch, too.
Your soup is perfect for a cool fall day. Chicken soup is definitely comfort food for me, but not when it’s so hot here. I’ll have to wait until it cools off.
altho it’s too hot for soup in August, I’ll deftly make this when the temps drop in the fall! be well dear friend, roz
Lizzie, I’d love to see your recipe! Yes, Lambeau would have loved a big slurp of soup 😉
Lizzy-Looks like Lambeau would like the soup, as well…so cute!
Jewish penicillin is one of my specialties, which I have been making for a long time, with matzoh balls.
Your soup is perfect, colorful, and beautiful.
Thanks for sharing!
Thanks, Gingerbreadcake!! Hope you try it 🙂
Your soup looks soooo delicious! I love that you added zucchini to the recipe. Thanks for such a tasty looking recipe! YUM! 🙂
Thanks, everyone! It was wonderful to come home to a hot bowl of soup on a cold, rainy night…
That’s a beautiful bowl of soup! I like the big chunks of carrots, and the broth looks excellent.
Looks great Lizzy!
I could use a bowl of my soup right now!
Beautiful pics!
L~xo
I made chicken soup today, we just finished eating it for dinner. This is a great recipe, hard to mess it up too! I bought a package of Mandlen to add to our bowls and boiled up some mini egg bowtie noodles. I add whole peeled onion, pierced with cloves but other than that, the recipe is very similar.
Lizzy….your soup looks great, I could use a bowl now with this nasty on going headache. Everything looks perfect and a nice clear broth. I also make Linda’s chicken soup and has become a favourite here and dill is my fave herb. Did Lambeau get a piece of chicken?
Gosh, don’t know why I’ve never been a fan of chicken soup. Maybe I never had a good recipe.