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Home » Kosher Dinner Recipes

Easy Shabbat Chicken Soup

March 21, 2021 by Caryn

Jump to Recipe Print Recipe

Whether it is for a Friday night Shabbat dinner or a Yom Tov meal, this Easy Shabbat Chicken Soup from scratch recipe is a delicious way to make your soup course. This recipe is gluten free and is so tasty that everyone will be asking for seconds. It uses very few ingredients, is extremely healthy, and is a Passover chicken soup recipe.

You can just smell how delicious this is!

Jump to:
  • Better Than Chicken Soup Powder
  • Ingredients Used In the Homemade Chicken Stock
  • A Step by step guide to making this recipe
  • FAQ
  • Suggestions and Variations
  • More recipes like this one
  • 📖 Recipe
  • Recipe Categories

Better Than Chicken Soup Powder

Jewish chicken soup is a staple of kosher cuisine. It is also the proverbial cure-all for any sickness, jokingly referred to as "Jewish penicillin." The flavor and nutritional properties of this recipe come from the fact that all of the ingredients are fresh. There are a lot of boxed, canned, and powdered chicken soups out there but they are full of sodium and preservatives. They do have their place in the kitchen but rarely do we use them in actual soup. Making your own easy homemade chicken soup recipe from scratch is so much healthier and does not require a lot of hands-on cooking. Here is how to do it:

Better than any deli chicken soup recipe

Ingredients Used In the Homemade Chicken Stock

This is all you need for to make this recipe

All you need to make easy homemade Shabbat chicken soup from scratch is:

  • Raw Chicken
  • Onions
  • Carrots
  • Celery
  • Parsley
  • Dill
  • Salt & Pepper

A Step by step guide to making this recipe

Time needed: 4 hours and 10 minutes.

Easy Shabbat Chicken Soup From Scratch step by step.

  1. Add chicken, salt, and pepper

    Add chicken, salt, and pepper to the pot. If you are using chicken pieces then use 2-3 leg quarters or bone-in breast pieces, a package of legs or wings work well too. You can also use 1 bag of chicken bones or 1 whole chicken.chicken salt and pepper

  2. Add celery and carrots

    Chop the celery and carrots and add them to the pot.celery and carrots

  3. Add onions, dill, parsley, and water

    Add onions, dill, parsley, and fill with water until all ingredients are covered.add onions

  4. Cook

    Bring the soup to a boil then turn down to a gentle simmer. Cook the soup for a minimum of 4 hours but 8-12 hours makes for an incredibly flavorful soup.

FAQ

What can I add to my chicken soup to give it flavor?

This recipe has tons of flavor, but if you are looking for more you can try adding some other vegetables such as turnip, parsnip, sweet potato, zucchini, and/or garlic. Another fun variant is adding mushrooms, ginger, and soy sauce (not during Passover) in the last 30 minutes of cooking.

Do you cook the chicken before adding it to the chicken soup?

Do not cook the chicken before adding it. The chicken will cook while it makes the chicken broth. By the time the soup is ready, the chicken will be fully cooked and can be eaten along with the soup.

What are the health benefits of eating chicken soup?

There is a reason that chicken soup has an almost medicinal reputation. The chicken and veggies in this soup contain protein, healthy fatty acids, iron, vitamin A, vitamin C, phosphorus, and an amino acid called cysteine which is said to loosen mucus in the lungs. This is all essential to a maintaining healthy immune system.

Should I make this recipe ahead of time?

If you have the time, try to make this recipe a day ahead of time. Eating the soup when it is fresh is always great but this recipe always seems to taste better the next day when it is reheated. I would not make it too much further ahead of time than that unless you are going to freeze it.

How long does the leftover chicken soup last?

Typically, the chicken soup will last between 5-7 days in the refrigerator after it was made. If you are freezing the chicken soup, make sure that it is poured into an airtight container and it can be remain frozen for about 6 months. After the soup is thawed and reheated it can be refrigerated again for 1-2 days.

How do you keep the chicken tender?

The great thing about this recipe is that the chicken remains tender because it is cooked in the water to form the broth. Being immersed in water keeps the chicken moist and tender and it is never removed so it does not have a chance to dry out.

Don't forget to pin this image to your Pinterest boards.

Suggestions and Variations

This Ashkenazi chicken soup recipe is a staple at our table and we rarely feel the need to tweak the recipe. Every now and then we do like a change so we like to try these variations:

At the start of the Shabbat soup cooking process, add beef soup bones along with the chicken for a richer more meaty flavor.

Add 2-3 tablespoon of soy sauce (not on Passover) and mushrooms of your choice for a more umami flavor.

Use the broth as the base for our Hearty Mushroom and Barley Soup or our Easy Authentic Spanish Rice

Add matzo balls, noodles, or rice for a more hearty soup that can also be a meal.

Add ¼ inch of ginger root to the broth while it cooks.

Let us know your suggestions in the comments section below.

More recipes like this one

  • Easy Sweet Potato Soup
  • Passover Stuffed Chicken Breast (Not GF)
  • Gluten Free Passover Cheesecake
  • Gluten Free Passover Chocolate Chip Cookies
  • Gluten Free Flourless Chocolate Cake
  • Gluten Free Spinach Kugel
  • Rum and Brown Sugar Glazed Carrots
  • Gluten Free Passover Pancakes Without Matzo Meal
  • Dairy Free Pumpkin Muffins With Chocolate Chips (Not GF)
  • Passover Chicken Marsala
  • Easy Gluten Free Passover Brownies
  • Easy Passover Quinoa Salad With Cranberries
  • Chocolate Chip Banana Muffins (Not GF)

📖 Recipe

chicken soup in a bowl

Easy Shabbat Chicken Soup

Classic chicken soup. Full of flavor and health benefits.
5 from 5 votes
Print Pin
Course: Dinner, Soup
Cuisine: American, Jewish, Kosher, Passover
Keyword: chicken soup
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 12
Calories: 99kcal

Equipment

  • 8 quart stock pot

Ingredients

  • 2-3 lbs chicken pieces or whole, bone in
  • 2 onion chopped
  • 4 large carrot chopped
  • 4 large celery chopped
  • ¼ bunch parsley washed and checked for bugs
  • ¼ bunch dill washed and checked for bugs
  • 2 tablespoon salt
  • ¼ teaspoon black pepper
US Customary - Metric

Instructions

  • In an 8 quart stock pot place chicken, chopped onions carrots, celery, fresh parsley, fresh dill, salt and pepper.
  • Fill pot with water up to about where the handles are attached to the sides of the pot.
  • Bring water to boil.
  • Skin scum off top of water. This is not essential but most people prefer to do this step.
  • Reduce flame and bring water to a gentle simmer.
  • Allow soup to cook for at least 4 hours or longer if possible.
  • Cool before refrigerating.
  • Once soup has completely cooled in fridge you can skim hardened fat off the top, if desired.

Notes

Fresh herbs can be placed in herb bags if desired. 
When making the soup feel free to add any other vegetables to as desired such as parsnip, turnip, sweet potato, zucchini, and garlic. 
If you can, cool the soup and refrigerate overnight before serving. The soup always tastes better the next day.

Nutrition

Calories: 99kcal | Carbohydrates: 5g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 1223mg | Potassium: 235mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4258IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 1mg

Recipe Categories

Healthy Eating, Kosher Dinner Recipes, Kosher Soup Recipes, Passover Recipes, Side Dishes, The Best Passover Side Dish Recipes

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