Homemade Jewish Chicken Soup | Grandma's Secret Recipe

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat content, while thighs are often cheaper than whole chickens.

noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice

Zucchini noodles are lower in carbs, while rice is a cost-effective substitute.

Place the whole chicken in a large pot and cover with water.

Add chopped carrots, celery, and onions to the pot.

Add garlic, parsley, dill, black peppercorns, bay leaves, and salt.

Bring the pot to a boil over high heat.

Reduce heat to low and simmer for about 1.5 to 2 hours.

Skim off any foam that rises to the surface during cooking.

Once the chicken is cooked through, remove it from the pot and let it cool.

Strain the broth through a fine mesh sieve into another pot, discarding the solids.

Return the broth to the heat and add noodles and potatoes if using.

Simmer until the noodles are cooked, about 10-15 minutes.

Shred the chicken, discarding the skin and bones, and return the meat to the soup.

Adjust seasoning with salt and pepper to taste.

Add lemon juice just before serving for brightness.

Serve hot, garnished with fresh dill or parsley.

Cooking Techniques

Spice Level: