Jewish chicken soup

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Prep time:

Cook time:

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


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

Additional Information

  • Can Freeze

  • Make Ahead

  • Soup

  • Chicken

  • Winter

  • Autumn

  • Main Course

  • Gluten Free

  • Dairy Free

  • Nut Free

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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.