Grandma's Chicken Soup
Grandma’s Chicken Soup is a timeless, comforting recipe made with tender chicken, carrots, celery, parsnip, and herbs, then simmered to perfection. Perfect for Jewish holidays or cozy nights, this nourishing soup can be served as a hearty main dish or a light starter with gluten-free matzo balls or noodles. Simple and wholesome, it’s a family favorite that brings warmth to every bowl!
Servings: 12 people
Calories: 160kcal
Equipment
Ingredients
- 2 chicken breasts bone-in, skin off
- 4 chicken thighs bone-in, skin off
- 1 beef soup bone
- 1 onion peeled and quartered
- 1 lb carrots peeled and cut into quarters
- 8-12 stalks of celery including the leaves, cleaned, cut into quarters (about one head of celery)
- 1 parsnip peeled and cut in half
- 1 bunch of fresh parsley stems removed, roughly chopped
- 1 bunch of fresh dill stems removed, roughly chopped
- 1 bay leaf
- 1 teaspoon curry powder
- 2 tbsps chicken bouillon
- 1 tablespoon beef bouillon
- ¼ teaspoon black pepper
- Kosher salt to taste
Instructions
- Place the chicken breasts, chicken thighs, and beef soup bone into a large stock pot.2 chicken breasts, 4 chicken thighs, 1 beef soup bone
- Cover with 4 quarts of water.
- Add the carrots, onion, celery and parsnip.1 onion, 1 lb carrots, 8-12 stalks of celery, 1 parsnip
- Cover with enough additional water to cover all of the vegetables up to 2 more quarts.
- Add the chicken bouillion, beef bouillion, curry, bay leaf, black pepper, parsley, and dill.1 bunch of fresh parsley, 1 bunch of fresh dill, 1 bay leaf, 1 teaspoon curry powder, 2 tbsps chicken bouillon , 1 tablespoon beef bouillon, ¼ teaspoon black pepper
- Bring the pot to a boil on the stovetop. Cover and turn down the heat. Simmer for 1 ½ hours.
- Remove the lid. Take out the chicken, beef bone, bay leaf, and a couple of carrots. Set aside. Let cool for 10 minutes.
- Using an immersion blender, blend the soup in the pot until the vegetables are pureed. If you do not have a stick blender, transfer the vegetables and a few scoops of soup to either a high speed blender or food processor to blend.
- Shred the chicken and add it back to the pot.
- Cut the reserved carrots and add them back to the pot.
- Season with Kosher salt to taste.Kosher salt to taste
Notes
If you are using this for a holiday, strain the broth either before or after you have blended the vegetables. Omit the chicken.
Matzo balls - Make the matzo balls and keep the mix in the refrigerator until ready to use. Once the soup has simmered for an hour, add the balls into the soup and bring the soup to a low boil. Boil for the last 30 minutes.
Noodles - Cook separately in salted water and add to the broth before serving. If you keep the noodles in the broth they will soak up all of the liquid and you will be left with mostly just noodles.
Nutrition
Calories: 160kcal | Carbohydrates: 7g | Protein: 16g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 61mg | Sodium: 95mg | Potassium: 345mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6378IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg
