The Best Homemade Chicken Soup

This rich chicken soup is packed with vegetables and perfect for when you are sick or when you just need comfort in a bowl.

The Best Homemade Chicken Soup

There’s nothing quite like a steaming bowl of homemade chicken soup when you’re not feeling well. This particular soup is often called “Jewish penicillin,” for its healing properties and comforting flavors. This recipe takes the classic to the next level with the rich addition of sweet potatoes, parsnips, and allspice. I’ve made it multiple times over the past months as I’ve been dealing with some digestive issues.

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Ingredients

To create this comforting soup, you’ll need the following:

Main Ingredients:

• 1 whole chicken (about 3-4 lbs, giblets removed) or 4-5 bone-in, skin-on chicken thighs and breasts
• 8-10 cups of water (enough to cover the chicken)
• 2 tablespoons olive oil

Vegetables, Herbs, and Seasonings

• 2 large onions, chopped
• 1 bunch dill
• 1 bunch parsley
• 3 celery stalks
• 4 carrots, peeled and cut into chunks
• 2 leeks, diced
• 1 medium parsnip, peeled and chopped into 1-inch pieces
• 1 medium sweet potato, peeled and cut into chunks (optional)
• 3 whole peppercorns
• 3 whole allspice berries
• 1-2 cloves garlic, smashed
• 1-2 bay leaves
• Salt and pepper to taste

Optional:

• 1 lemon (for a zesty finish)
• Fresh dill for garnish

Instructions

Step 1: Prepare the Chicken

• If using a whole chicken, rinse it and place it in a large stockpot. Cover with water and add dill, parsley, salt, pepper, onions, and garlic.
• Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour, until the chicken is fully cooked and the broth is flavorful.

Step 2: Skim and Debone

• Skim and discard any foam that rises to the surface.
• Remove the chicken from the pot, set it aside to cool, then shred it into bite-sized pieces, discarding the skin and bones.

Step 3: Strain the Broth (Optional)

• For a clear broth, strain it through a fine mesh sieve. Return the broth to the pot.

Step 4: Add the Root Vegetables

• Add parsnips and sweet potatoes to the broth. Simmer for 25 minutes or until tender.

Step 5: Sauté the Vegetables

• In a separate pan, sauté the celery, carrots, and leeks in olive oil until softened.

Step 6: Combine and Season

• Add the sautéed vegetables and shredded chicken to the pot.
• Stir in fresh dill and adjust seasoning with salt, pepper, and a squeeze of lemon juice for brightness.

Step 7: Final Simmer

• Simmer the soup for an additional 10-15 minutes to meld flavors.

Serve and Enjoy!

• Ladle into bowls, garnish with fresh dill, and serve hot. Pairs well with crusty bread or challah

Pro Tips for Perfect Chicken Soup

1. Make It Ahead: The flavors deepen when the soup sits overnight in the fridge.
2. Storage: Freeze individual portions for quick, comforting meals anytime.
3. Custom Additions: Add egg noodles or matzo balls for extra heartiness.
4. Layering the vegetables in stages helps extract their flavors properly. Starting with aromatics like onions,, garlic, carrots, and cel