Go Back
+ servings

Jewish Chicken Soup

This homemade soup will cure what ails you, make you smile, and feed your soul and your stomach all at the same time!

Course Main Course
Cuisine Jewish
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 1 large pot (enough for 6-8 bowls)
Author Laura


  • 1-2 carrots
  • 1-2 onions
  • 1-2 bay leaves
  • few sprigs parsley
  • 1 3-4 pound chicken, whole or parts cut-up
  • chicken giblets - neck, gizzard, heart, liver, (optional)
  • 1 teaspoon kosher salt + more, to taste
  • freshly ground pepper


  1. Put 1-2 carrots, 1-2 stalks of celery, 1-2 onions, a few sprigs of parsley, 1-2 bay leaves, and the chicken (plus giblets) in a large pot.  The vegetables should be clean but left whole, except if required to fit them into the pot, with the onion skin removed. If you used a whole chicken, remove any giblets inside the body cavity. If the giblets are in a small bag, remove them before adding to the pot. 

    Vegetables for Jewish chicken soup, before chicken and water added.
  2. Fill the pot with water, leaving 1-2 inches at the top so the soup won’t bubble over.  Add the teaspoon of salt and a few turns of ground pepper. 

    Adding the chicken and water for Jewish chicken soup, leaving room for soup to simmer.
  3. Partially cover the pot and bring the water to a low boil. To the extent that foam develops on the soup, take it off the top with a spoon and discard it.  I do that several times in the first 20-30 minutes after the soup has come to a low boil.  This foam contains fat, so do not clog your sink drain by pouring it down there.  Instead, put it in a disposable container or empty can in your freezer, and then throw it out.

    Skimming foam off of Jewish chicken soup
  4. Adjust the heat if necessary to keep the soup at a simmer and continue simmering, with the pot partially covered, for 2-3 hours.  The soup starts out with no color (it's just a bunch of stuff floating in water) and gets yellower and more delicious as it simmers.  The soup is done when it develops a light golden color and tastes rich and chicken-y. 

    Color of cooked chicken soup
  5. If you like the soup clear, ladle it into a strainer or colander lined with a doubled-over piece of cheesecloth. Some folks cut up the chicken and mash the vegetables that have cooked for hours and return them to the soup, but I don't.  In any event, take them out, either cut/mash them and return them to the broth or set them aside.

    Straining chicken soup after it cooks.
  6. Check the seasoning and add more salt and pepper to taste if necessary. At this point, you can refrigerate or freeze the soup, or serve it.

  7. See note about skimming off the fat after refrigerating the soup.

    Skimming fat off of Jewish chicken soup.
  8. To serve, bring the soup back to a boil.  If you’re adding raw chicken in small pieces, add those pieces now.  Let them cook at a low boil for about 3-4 minutes, then add small pieces of carrot, celery and any other vegetable bits that you would like in your soup, along with egg noodles any type of tiny pasta that will cook in about 5 minutes or cooked rice.  Continue cooking for 5 minutes, add any garnish (I use chopped parsley or fresh dill) and serve.  

    Cooking added chicken and vegetables before serving Jewish chicken soup.

Recipe Notes

The soup should start at a low boil, which is below a rolling boil. Then when you turn down the heat, it should simmer, with just a few bubbles appearing on top. 

If you’ve been in the kitchen the whole time the soup is cooking and can’t smell its aroma, go out and return to the room (which should wake up your olfactory senses) or find an eager volunteer to help you taste it.

Money saving tip: Buy cheesecloth at a hardware or notions store where it is less expensive, instead of at a fancy kitchen store.

If you want your soup to be low fat, refrigerate it for several hours or overnight at this point to separate the chicken fat. The fat will rise and solidify.  You can skim it off to discard (not down the drain) – or freeze for later use.  Chicken fat or schmaltz, is a delicious savory alternative to other fats such as butter or oil.