Classic Jewish Chicken Soup Recipe

Chicken: The base of the soup, providing rich flavor and protein.

Carrots: Adds sweetness and color to the soup.

Celery: Contributes a subtle, earthy flavor and texture.

Onion: Provides a savory depth to the broth.

Garlic: Enhances the overall flavor with its aromatic qualities.

Water: The liquid base for the soup, essential for creating the broth.

Salt: Used to season the soup and enhance flavors.

Black pepper: Adds a hint of spice and warmth.

Fresh dill: Optional garnish that adds a fresh, herbaceous note.

When making chicken soup, it's crucial to skim off the foam that forms during the initial boiling stage. This foam consists of impurities and excess fat, which can make the broth cloudy and affect the flavor. Using a fine-mesh skimmer or a large spoon, gently remove the foam as it rises to the surface. This step ensures a clearer, cleaner-tasting broth.

• whole cut into pieces chicken - Substitute with bone-in turkey pieces: Turkey provides a similar depth of flavor and richness to the broth.

• carrots - Substitute with parsnips: Parsnips have a sweet, earthy flavor that complements the soup well.

• celery - Substitute with fennel: Fennel adds a slightly sweet and aromatic flavor, enhancing the overall taste of the soup.

• onion - Substitute with leeks: Leeks offer a milder, more delicate onion flavor that works well in soups.

• garlic - Substitute with shallots: Shallots provide a subtle garlic-onion flavor that can enhance the soup's complexity.

• water - Substitute with chicken broth: Using chicken broth instead of water adds more depth and richness to the soup.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a milder, slightly different flavor profile that can add a subtle heat without overpowering the soup.

• fresh dill - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can be a good alternative for garnish.

• Allow the chicken soup to cool to room temperature before storing. This helps prevent condensation, which can lead to soggy vegetables and diluted flavors.

• Transfer the soup to airtight containers. For easy portioning, consider using individual serving-sized containers. This makes reheating a breeze and ensures you only thaw what you need.

• Label each container with the date. This helps you keep track of freshness and ensures you use the oldest batches first.

• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. This keeps the chicken and vegetables fresh and flavorful.

• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without significant loss of quality.

• When ready to enjoy, thaw frozen soup in the refrigerator overnight. This gradual thawing process helps maintain the texture of the chicken and vegetables.

• Reheat the soup on the stovetop over medium heat, stirring occasionally. This ensures even heating and prevents scorching.

• If reheating in the microwave, use a microwave-safe container and heat in short intervals, stirring in between. This helps distribute the heat evenly and avoids hot spots.

• Garnish with fresh dill just before serving to add a burst of fresh flavor and a touch of color.

• For stovetop reheating:

  1. Place the leftover chicken soup in a pot.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup begins to simmer, reduce the heat to low and continue to heat for an additional 5-10 minutes.
  4. Check that the chicken and vegetables are heated through before serving.

• For microwave reheating:

  1. Transfer the desired amount of chicken soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. If the soup is not hot enough, continue to heat in 30-second intervals, stirring each time, until the soup is thoroughly heated.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the chicken soup to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the soup from drying out.
  4. Heat in the oven for about 20-25 minutes, or until the soup is hot throughout.
  5. Stir the soup halfway through the heating process to ensure even heating.

• For slow cooker reheating:

  1. Pour the leftover chicken soup into the slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 2-3 hours, stirring occasionally to ensure even heating.
  4. Once the soup is hot, switch the slow cooker to the warm setting until ready to serve.

• Large pot: Used to cook the chicken and vegetables together, ensuring even heat distribution and enough space for all ingredients.

• Knife: Essential for cutting the chicken into pieces and slicing the vegetables.

• Cutting board: Provides a safe and clean surface for chopping the vegetables and chicken.

• Measuring spoons: Used to measure out the salt and pepper accurately.

• Wooden spoon: Ideal for stirring the soup and ensuring all ingredients are well combined.

• Ladle: Perfect for serving the hot soup into bowls.

• Skimmer: Useful for removing any foam that forms on the surface of the soup during the initial boiling.

• Tongs: Handy for removing the chicken pieces from the pot before shredding.

• Bowl: Used to hold the shredded chicken temporarily before returning it to the pot.

• Garlic press: Convenient for mincing the garlic cloves quickly and efficiently.

Use pre-cut vegetables: Save time by using pre-cut carrots, celery, and onion from the store.

Instant pot method: Use an Instant Pot to reduce cooking time by half.

Pre-made broth: Substitute water with pre-made chicken broth for added flavor and quicker preparation.

Shred chicken easily: Use a hand mixer to shred the chicken quickly.

Batch cooking: Make a large batch and freeze portions for future meals.