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chicken soup in a bowl

Easy Shabbat Chicken Soup

Classic chicken soup. Full of flavor and health benefits.
5 from 1 vote
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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


  • 8 quart stock pot


  • 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


  • 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.


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.


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