Classic Jewish Chicken Soup Recipe

Chicken: The main protein for the soup, providing flavor and substance.

Carrots: Adds sweetness and color to the broth.

Onions: Contributes depth and a slight sweetness to the soup.

Celery: Adds a subtle, aromatic flavor to the broth.

Parsley: Fresh herb that enhances the overall flavor of the soup.

Garlic: Adds a mild, aromatic flavor.

Salt: Essential for seasoning the soup.

Black pepper: Adds a bit of heat and depth to the flavor.

Water: The base for the broth, bringing all the ingredients together.

When making chicken soup, it's crucial to skim off the foam that forms on the surface as it boils. This foam consists of impurities and excess fat, which can make the broth cloudy and affect the flavor. Use a fine-mesh skimmer or a large spoon to remove the foam gently. This step ensures a clear and clean broth, enhancing the overall taste and presentation of your soup.

• chicken - Substitute with turkey: Turkey has a similar texture and flavor profile, making it a good alternative for poultry-based soups.

• carrots - Substitute with parsnips: Parsnips have a slightly sweeter taste but offer a similar texture and color to carrots.

• onions - Substitute with leeks: Leeks provide a milder, slightly sweeter flavor compared to onions, which can complement the soup well.

• celery - Substitute with fennel: Fennel has a slightly anise-like flavor but maintains a similar crunchy texture to celery.

• parsley - Substitute with cilantro: Cilantro offers a fresh, vibrant flavor that can stand in for parsley in many dishes.

• garlic - Substitute with shallots: Shallots have a milder, sweeter taste compared to garlic and can add a subtle depth of flavor.

• salt - Substitute with soy sauce: Soy sauce can provide the necessary saltiness along with an umami boost.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can still provide the necessary heat and spice.

• water - Substitute with vegetable broth: Vegetable broth adds more depth and flavor to the soup compared to plain water.

• Allow the chicken soup to cool to room temperature before storing. This helps prevent condensation and keeps the soup fresh.
• Transfer the soup to airtight containers. For easy portioning, consider using individual serving-sized containers.
• Label the containers with the date of preparation. This ensures you keep track of freshness and consume the soup within a safe timeframe.
• Store the soup in the refrigerator if you plan to consume it within 3-4 days. Ensure the temperature is set to 40°F (4°C) or below.
• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without significant loss of flavor or texture.
• When ready to use, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the quality of the broth and vegetables.
• Reheat the soup on the stovetop over medium heat until it reaches a rolling boil. This ensures the chicken and vegetables are heated through and safe to eat.
• If reheating in the microwave, use a microwave-safe container and heat in short intervals, stirring in between to ensure even heating.
• For added freshness, consider adding a sprinkle of fresh parsley or a squeeze of lemon juice just before serving.

• For stovetop reheating:

  1. Place the leftover chicken soup in a large pot.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup reaches a gentle simmer, continue to heat for an additional 5-10 minutes until thoroughly warmed.
  4. Serve hot, ensuring each bowl has pieces of chicken and vegetables.

• For microwave reheating:

  1. Transfer a portion of the 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. Check the temperature and heat for an additional 1-2 minutes if necessary.
  5. Serve hot, ensuring each bowl has pieces of chicken and vegetables.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish, covering it with aluminum foil to retain moisture.
  3. Heat in the oven for 20-30 minutes, or until the soup is thoroughly warmed.
  4. Serve hot, ensuring each bowl has pieces of chicken and vegetables.

• For slow cooker reheating:

  1. Transfer the leftover chicken soup to your slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally to ensure even heating.
  4. Serve hot, ensuring each bowl has pieces of chicken and vegetables.

• For sous-vide reheating:

  1. Place the leftover soup in a vacuum-sealed bag or a resealable plastic bag, removing as much air as possible.
  2. Set your sous-vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for 1-2 hours.
  4. Carefully remove the bag, transfer the soup to a bowl, and serve hot, ensuring each bowl has pieces of chicken and vegetables.

• Large pot: A large pot is essential for holding the chicken, vegetables, and water while allowing enough space for the ingredients to simmer and cook evenly.

• Knife: A knife is necessary for cutting the chicken into pieces and slicing the vegetables.

• Cutting board: A cutting board provides a safe and stable surface for chopping the vegetables and cutting the chicken.

• Tongs: Tongs are useful for handling the hot chicken pieces when removing them from the pot.

• Ladle: A ladle is used for skimming off foam from the surface of the soup and for serving the finished soup.

• Strainer: A strainer can be used to strain the broth if you prefer a clearer soup.

• Measuring spoons: Measuring spoons are needed to accurately measure the salt and pepper.

• Twine: Twine is used to tie the parsley together, making it easier to remove from the soup later.

• Peeler: A peeler is helpful for peeling the carrots and onions.

• Garlic press: A garlic press can be used to crush the garlic cloves efficiently.

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

Instant pot method: Use an Instant Pot to reduce cooking time to about 30 minutes.

Pre-made broth: Substitute some of the water with pre-made chicken broth for a quicker, richer flavor.

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

Rotisserie chicken: Use a store-bought rotisserie chicken to skip the step of cooking the chicken.