jewish chicken noodle soup recipe

Written ByJenny Smyth Posted on
jewish chicken noodle soup recipe
Jump to Recipe Jump to Video Print Recipe

The Best jewish chicken noodle soup recipe

Jewish chicken noodle soup is a classic comfort food dish that has been a staple in many Jewish households for generations. It’s a simple yet flavorful recipe that’s perfect for any occasion, whether it’s a quick weeknight dinner or a special gathering with family and friends. The combination of tender chicken, soft noodles, and rich broth is a winning combination that’s sure to please even the pickiest eaters. I’ve been making this recipe for years, and it’s always a hit with my kids and husband.

We love serving it with a side of crusty bread or crackers for dipping into the savory broth. One of the things I love about this recipe is how easy it is to make. It’s just a matter of sautéing some onions and garlic, then adding in the chicken and noodles, and finally pouring in the broth. The whole process takes less than an hour, and it’s ready to serve in no time.

Plus, the leftovers are just as delicious as the first day, so you can make a big batch and enjoy it all week long. This recipe is also incredibly versatile. You can customize it to your tastes by adding in your favorite vegetables or spices. Some people like to add in some diced carrots or celery for extra flavor, while others prefer to use low-sodium broth to make it healthier.

The beauty of this recipe is that you can adjust it to suit your needs and preferences. As a busy mom, I appreciate how easy this recipe is to make on a weeknight. It’s one of those dishes that can be whipped up in no time, even when I’m short on time or energy. And because it’s so comforting and satisfying, it’s the perfect remedy for when everyone is feeling under the weather.

I’ve also found that this recipe makes an excellent addition to any holiday gathering or special occasion. It’s a classic comfort food dish that never goes out of style, and it’s always a crowd-pleaser. Whether you’re serving it at Thanksgiving dinner or Easter Sunday brunch, this soup is sure to be a hit. In terms of nutritional benefits, this recipe is a great choice for families looking for healthy meal options.

Chicken noodle soup is typically made with lean protein sources like chicken breast or thighs, which are rich in protein and low in fat. Plus, the vegetables add fiber and vitamins while keeping the calorie count low. Overall, Jewish chicken noodle soup is a timeless classic that never goes out of style. It’s easy to make, versatile enough to suit any taste buds, and nutritious enough to be a guilt-free treat.

Jewish Chicken Noodle Soup

Jewish Chicken Noodle Soup

4.5 from 1867 votes

This classic Jewish chicken noodle soup, also known as Jewish penicillin, is a comforting and nourishing broth with tender chicken, vegetables, and egg noodles. It is a traditional remedy for colds and a beloved dish for holidays and family gatherings.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 whole chicken (3-4 pounds), cut into pieces
2 large carrots, peeled and sliced into rounds
3 celery stalks, sliced
1 large onion, quartered
2 parsnips, peeled and sliced
1 turnip, peeled and diced
1 bunch fresh dill, tied with kitchen twine
2 cloves garlic, smashed
2 bay leaves
1 teaspoon black peppercorns
1 tablespoon salt, plus more to taste
12 cups cold water

For the Noodles

8 ounces wide egg noodles
1 tablespoon salt (for noodle water)

👨‍🍳Directions

1Place the chicken pieces in a large stockpot and add the cold water.
2Bring the water to a boil over high heat, then reduce the heat to low and skim off any foam that rises to the surface with a slotted spoon.
3Add the carrots, celery, onion, parsnips, turnip, dill bundle, garlic, bay leaves, peppercorns, and 1 tablespoon of salt to the pot.
4Return the soup to a gentle simmer over medium-low heat, then cover and cook for 2 hours, or until the chicken is very tender and falling off the bone.
5Carefully remove the chicken pieces from the pot using tongs or a slotted spoon and place them on a cutting board.
6When cool enough to handle, shred the meat from the bones, discarding the skin and bones.
7Set the shredded chicken aside.
8Strain the soup through a fine-mesh strainer into a large bowl, pressing on the vegetables to extract all the liquid.
9Discard the solids.
10Return the clear broth to the pot and bring it to a simmer over medium heat.
11Taste and adjust salt as needed.
12Meanwhile, bring a separate large pot of salted water to a rolling boil.
13Add the egg noodles and cook according to package directions until al dente, usually about 6 to 8 minutes.
14Drain the noodles well.
15To serve, divide the cooked noodles among bowls and ladle the hot broth over them.
16Top each serving with a generous portion of the shredded chicken and garnish with fresh dill if desired.

🔧Equipment

Large stockpot (at least 8 quarts)
Sharp knife
Cutting board
Kitchen twine
Fine-mesh strainer
Large bowl
Slotted spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 85mg🧂Sodium: 900mg🌾Total Carbs: 30g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 28g

📝Notes

For a richer flavor, roast the chicken pieces in a 400°F oven for 30 minutes before adding to the pot. The soup can be refrigerated for up to 5 days or frozen for up to 3 months. Add the noodles fresh when reheating to prevent them from becoming mushy.

Watch Video Of How Jewish Chicken Noodle Soup Works

This Jewish chicken noodle soup recipe is perfect for any occasion – whether it’s a quick weeknight dinner or special gathering with family and friends.

One of its best features is how easily customizable it is – simply add your favorite vegetables or spices according to taste!

As for reheating ideas – try freezing leftover portions so they remain fresh longer.

❓ Frequently Asked Questions About Jewish Chicken Noodle Soup

Q: What type of noodles should I use?

For this recipe, you’ll want to use egg noodles specifically designed for chicken noodle soup. These noodles are typically made from wheat flour and eggs and have a slightly firmer texture than other types of noodles.

Q: Can I use store-bought broth?

Yes, you can definitely use store-bought broth if you prefer not to make your own from scratch. Look for low-sodium options or make your own using vegetable scraps like onion peels and carrot tops.

Q: How do I keep my noodles from becoming mushy?

To prevent your noodles from becoming mushy, cook them separately before adding them to the soup mixture.

Q: What if I don’t have fresh herbs on hand?

No problem! You can substitute dried herbs like parsley flakes or thyme leaves for fresh herbs if needed.

Q: Can I freeze leftovers?

Nearly! This soup freezes well but loses its creaminess once thawed; reheat refrigerated leftovers carefully without scorching.

Similar Posts