Best Spices to Use in Jewish Chicken Soup

Jewish chicken soup is not just a meal; it’s a remedy during illnesses like the common cold and flu. This is why this Jewish recipe is called “Jewish Penicillin” and has been passed down from generation to generation. It is a healthy and tasty recipe that is every Jewish mom’s go-to dish.

Jewish chicken soup includes simple ingredients and healthy spices instead of heavy seasoning. It is a recipe that offers a perfect balance of chicken and vegetables, a beautiful aroma, and an incredible taste from herbs and spices. So, what are the spices used in this recipe, and how can you prepare a healthy Jewish chicken soup at home? Stay tuned with us to learn the best spices to use in Jewish chicken soup and more.

Best Spices to Use in Jewish Chicken Soup

• Chicken (1 Whole Chicken)
• Cold Water (As required)
• Carrots (8 medium size, peeled & sliced)
• Yellow Onion (1 medium size, chopped)
• Celery (2 stocks, chopped)
• Fresh Dill Weed (1 bunch, chopped)
• Cloves Garlic (3 medium size, crushed)
• Matzo meal (2.5 cups)
• Parsnip (1 piece chopped, optional)
• Salt and pepper (2 tablespoons, or as required for the taste)
• Eggs (6 large size)
• Vegetable Oil (6 tablespoons)

How to Make Jewish Chicken Soup at Home?

Jewish chicken soup is a super-easy recipe to make at home. The only thing that might bother you a little is that this recipe takes about four and half hours. Sometimes, you might not find one or two ingredients in your region, but that shouldn’t stop you from making your own Jewish chicken soup. You can always be smart and use a similar ingredient to prepare the recipe. Now, when you have all the ingredients, follow the steps below to make a delicious chicken soup.

Step 1: Gather and Prepare the Ingredients

First of all, gather all the required ingredients in one place in your kitchen. Then, wash the vegetables and peel, slice, and chop them as mentioned earlier.

Step 2: Cook the Chicken with Ingredients

Take a large pot and place the whole chicken inside it. Fill the pot with cold water, leaving 2–3 inches from the top. Add the ingredients (sliced carrots, chopped onion, celery, dill, parsnip, salt, and pepper) and simmer the soup over medium heat for 2 hours. After 2 hours, skim the fat from the top of the soup, add crushed garlic, and then let it simmer for another 2 hours.

Tips:
i) Keep the soup at a simmer; avoid boiling.
ii) Use a whole chicken; do not cut it into pieces initially.

Step 3: Prepare the Matzo Mixture

While the chicken and other ingredients are simmering, you can focus on preparing the matzo mixture. Take a bowl and prepare a mixture of matzo meal, oil, egg, salt, and broth (1/4 cup). Now, let the mixture cool and settle in the refrigerator for at least 20 minutes. Once the mixture is set, take it out of the refrigerator and roll it into balls.

Step 4: Boil the Matzo Balls

Take another pot, pour in water, and bring it to a boil. Drop the matzo balls (16 to 20 balls) into the boiling water. Cover the pot and let them boil for about 30 minutes. Once they are well cooked, take the matzo balls out of the pot and place them on a plate.

Step 5: Cut the Chicken into Pieces and Add the Matzo Balls

Now, come back to the chicken soup and take the chicken out of the pot. Remove the skin and bones, and cut the chicken into small pieces. Strain the soup and keep the vegetables. Pour the broth back into the pot and add the chicken and vegetables (or save them for later). Use a slotted spoon to take the matzo balls out of the boiling water and add them to the soup. Finally, add the vegetables, chicken, and matzo balls to the broth, and the soup is ready.

What are you waiting for? Your Jewish chicken soup is ready. Serve it hot and enjoy its delicious flavor with your loved ones.