Just A Jewish Mother’s Chicken Soup

ImageThis is the real deal so if you want to impress your mother-in-law, future husband, boss, Jewish friends or anyone who is in need of its medicinal properties, make them this soup.


2 Bone-in split chicken breasts (or combo of breasts, legs or thighs)

2-3 large carrots, peeled and sliced into big chunks

2-3 large parsnips, peeled and sliced into big chunks

½ lg. onion, sliced

2-3 stalks of celery, sliced into big chunks

½-1 lg. sweet potato, cut into large chunks

5 sprigs fresh dill, chopped

5 sprigs parsley, chopped

2 cloves of garlic, whole

1 tbls. Kosher salt

Pepper to taste


  1. Fill soup pot ¾ full of water. Place chicken and all other ingredients in pot. Bring to a boil, skimming off scum as it rises to the surface.
  2. Turn heat down to a simmer and cook for approximately 2½ hours.
  3. When cool, place soup in refrigerator and let stand overnight. The next day, remove any hardened fat that is on the surface. Strain skin and bones from chicken; discard.
  4. Reheat soup as needed with vegetables and chicken.


Tip:   If freezing soup, use larger pieces of veggies and discard before freezing. If not planning to freeze soup, chop veggies in smaller pieces and add them in when reheating.


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