Jewish Mother Chicken Soup Recipe
This is the classic chicken soup eaten on Shabbos and Jewish holidays in homes around the world. There are many variations on this recipe, and a lot of the ingredient amounts are "to taste". This is my mother-in-law's recipe, which is the consensus favorite in my neighborhood.
Ingredients
- 2-3 lbs. of chicken (necks, thighs, or a whole chicken--depending on what you use, the taste will be different; its really a matter of preference)
- 12 cups of water
- 3 carrots, peeled and cut in rounds
- 1-2 parsinps. peeled and cut up
- 1-2 onions, quartered
- 2 garlic cloves, scored
- several sprigs of parsley
- several sprigs of dill
- 3 T. Chicken consomme
- salt and pepper to taste: start with 1 T. of salt and 1/4 tsp. of pepper
- Optional:
- 1 sweet potato
- 1 zuchinni
- 1 turnip
Directions
- Place chicken in pot and cover with water.
- Bring to a boil
- Skim fat if desied (many people like the extra flavor of the fat)
- Add the the rest of the ingredients.
- Stir soup till chicken consomme is dissolved
- Cook on low flame for at least two hours. (the longer the soup cooks the more flavorful it will be.)
- After 2 hours, taste soup and add more salt and pepper, if desired
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 413g | |
| Recipe makes 10 servings | |
| Calories 190 | |
| Calories from Fat 105 | 55% |
| Total Fat 11.69g | 15% |
| Saturated Fat 3.34g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 91mg | 4% |
| Potassium 273mg | 8% |
| Total Carbs 5.64g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.17g | 1% |
| Protein 14.94g | 24% |
