Cure All Chicken Soup

  • Servings : 12 - 15
  • Prep Time : 30m
  • Cook Time : 4:0 h
  • Ready In : 6:0 h

Homemade Chicken Soup is the definition of Jewish comfort food.  A Bubbie, Nana, Grammy or Grandma uses chicken soup to cure the common cold, a broken heart or the winter blues.  I always cook this traditional recipe for the Jewish Holidays.  Although it is time consuming, it does not require sophisticated culinary skills to prepare a savory soup that will surely remind you of your grandmother.


  • 1, 4 - 5 lb. Roasting Chicken, cut up
  • 1 lb. Chicken Feet (find it in your freezer section)
  • 1 lb. Chicken Wings
  • 1 Onion, diced
  • 1 Parsnip, diced
  • 1 Turnip, diced
  • 3 Carrots, diced
  • 3 Celery Ribs, diced
  • 1 small Fennel bulb, diced
  • 4 Garlic Cloves, whole
  • 2 Bay Leaves
  • 1 bunch fresh Dill
  • 3 sprigs fresh Parsley
  • 3 sprigs fresh Oregano
  • 3 sprigs fresh Thyme
  • 3 sprigs fresh Cilantro
  • Kosher Salt & Pepper, to taste


Step 1

Rinse chicken under cool water until water is clear.

Step 2

Season generously with kosher salt & pepper and place in pot with chopped vegetables, herbs & bay leaves.

Step 3

Cover with cold water.

Step 4

Bring to a boil and immediately reduce to a simmer.

Step 5

Simmer uncovered for an hour, constantly skimming fat/scum off of top. Remove chicken breast, cool chop and reserve for later.

Step 6

Continue to simmer soup for 3 - 4 hours.

Step 7

Cool and strain.

Step 8

Add reserved chicken and fresh chopped carrots, celery, and dill to the strained broth. Reheat, check seasonings and ladle soup over warm matzoh balls.



Source: My mom, of course!

Short Cut: Pick it up at your favorite delicatessen.

Alternative Method: Use a soup mix and add your own chopped vegetables when serving.


Recipe Type:
Related Recipes:
  • rsz_img_0532

    Asian Soup

  • rsz_img_1646-2

    Chilled Cucumber Soup

  • rsz_img_0829

    Pea Soup with Mint Oil

  • img_0283

    Curried Cauliflower Soup [vegan & gluten-free]

  • rsz_img_0588-3

    White Bean & Kale Soup with Squash