Grandma's Chicken Soup

Grandma's Chicken Soup is the recipe I turn to when I want something simple, nourishing, and deeply comforting. Made with chicken, vegetables, fresh herbs, and a rich homemade broth, it's equally at home on a holiday table or served as an easy family dinner any night of the week. If you love homemade soups, my Greek Chicken Soup with Lemon and Orzo is another reader favorite.

Why This Is Grandma's Jewish Chicken Soup

This recipe started as my grandmother's Jewish chicken soup, the kind that appeared on the table for holidays, family gatherings, and whenever someone needed a little extra comfort. Like many traditional Jewish chicken soup recipes, it begins with chicken, carrots, celery, parsnips, and herbs simmered into a rich, nourishing broth.

Over the years, each generation added its own touch. My mother began adding curry powder and a beef soup bone, which gave the broth deeper flavor and made it feel more like a homemade bone broth. After making this recipe countless times myself, I started using fresh dill and parsley instead of dried herbs. The difference was noticeable in every round of recipe testing, creating a brighter, more flavorful soup.

I also blend the vegetables directly into the broth, something my mother never did. Not only does it create a richer texture, but it ensures none of the vegetables go to waste while adding even more flavor and nutrition to every bowl. Whether served with matzo balls during Passover and Rosh Hashanah or with noodles on an ordinary weeknight, this is still the soup I make whenever someone is feeling under the weather or simply needs a little comfort.

This soup has long been a staple on Jewish holiday tables, especially when served with fluffy matzo balls and a few simple side dishes. If you're planning a holiday meal, pair it with my Potato Kugel, Sweet Noodle Kugel, or Vegetable Kugel for a comforting menu that feels both nostalgic and timeless. These recipes have become family favorites because they're simple, reliable, and perfect for feeding a crowd.

If a warm bowl of soup is your idea of comfort food, there are plenty of other recipes to add to your rotation. Try my Classic Italian Ribollita for a hearty vegetable and bean soup, Lentil Soup With Sweet Potatoes when you're looking for something filling, or creamy Cauliflower Soup With Chicken for a rich and satisfying meal. Each recipe is made with simple ingredients and delivers the kind of homemade comfort that keeps everyone coming back for another bowl.

• Chicken - My favorite chicken for this recipe is a Capon. A Capon is a neutered male chicken. It is larger than most chickens but smaller than a turkey. I ask my butcher to skin the Capon and cut it into pieces for me. The recipe below uses store-bought chicken. Buy bone-in breasts and thighs. Take the skin off at home.
• Chicken And Beef Bouillon - For the best taste, use Better Than Bouillon in this recipe. I do know that it may not be gluten-free/sugar-free. If you need one that is totally free of gluten and sugar, check out Cook's Delight. Just know that you may need to adjust the salt at the very end if you are using anything other than what is in the recipe.
• Beef Bone - I totally understand that this isn't chicken. This soup is more of a bone broth for the base then it is a true chicken soup. You can skip the bone and the beef bouillion but you won't want to skip it once you have tasted this. It gives the soup more depth than if you just used chicken. I have also used my Bone Broth as the base for this soup many times.

See the recipe card for quantities.

Variations

• Matzo Balls and Noodles - Yes to matzo balls! I love a good matzo ball. I haven't made one from scratch in ages, since there are good mixes on the market that mimic what I make at home. Add in a noodle or gluten-free noodle that you love to make a chicken noodle soup.
• Chicken Alternatives - You can easily swap out the chicken for turkey in this recipe.
• Vegetarian - Leave out the chicken and beef. Swap in a vegetable bouillion for either Better Than Bouillion or Cook's Delight Bouillion that you may be using.
• Low Carb - Two of my favorite swaps are spiralized zucchini noodles for noodles or I am now in love with Egg White Noodles by Miracle Noodle. They taste just like the real thing, but they are made with egg whites.

Recipe Tips

• Strain - Strain the broth for a clear liquid and do not blend the vegetables.
• Shred - I shred the chicken once it is cooked. I don't add the chicken back to the soup for holidays, instead I package it in an airtight container and put it into the refrigerator for later use.