Jewish chicken soup

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Prep time:

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Serves: 8

By RaisingArizona



  • 1 onion

  • 1 tbsp dill

  • 2 celery stick thinly sliced

  • 1 leek thinly sliced

  • 1 chicken stock cube to taste

  • 1 parsnips thinly sliced

  • 2 tbsp carrot sliced

  • 4 chicken thigh or pack of drumsticks or 2 large chicken leg portions, skin on

  • 150g dry noodles


<ol> <li>Boil the chicken pieces until cooked through in a very large pan of water.</li> <li>Sieve through a piece of muslin or leave overnight and scrape off the fat.</li> <li>Remove the skin from the chicken pieces. Take chicken off the bone and add to the stock.</li> <li>Add all the other ingredients apart from the egg noodles and cook until the vegetables are soft.</li> <li>Cook and drain the noodles and add to the cooked soup.</li> <li>Season to taste.</li> </ol>

Additional Information

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Main Course

  • Autumn

  • Winter

  • Chicken

  • Soup

  • Make Ahead

  • Can Freeze

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  • RaisingArizona 11/09/13 10:20

    This is how my Grandma and Mum used to make it. Incredibly comforting and addictive. To make it egg and dairy free leave out the noodles.