My childhood memories are made of this recipe. It is what I need to turn to when I am sick or tired. The rich golden soup makes me feel better. The Jewish Chicken Soup is full of veggies, tender chicken and moist, melt away matzo balls, and it is the answer to all of live's hard times.

This post is a recreation of my very first post on the internet. I decided to make it better because it was so close to my heart.

Every year, I get a request from my readers and clients to teach them the secret to a real Jewish Chicken Soup. My first chicken soup starts with two ingredients, heart and soul.

Call it a cliche. Chicken soup is made with love. My mother told me that I should make it with love and that it would always be right.

I would only eat Chicken Soup as a kid. We had to have it in the house all the time.

I can still remember the wonderful taste. My mother used to give me food. She would take a piece of bread and put some meat in it and then give it to me. I have always had that taste in my mind.

This is my calling when I am sick. I eat every last piece of chicken skin and slurp up every golden circle of chicken fat when I am sick, because all diet programs are off when I am sick.

I think of my mom when I am sick because she fed me soup when I was a child. Her soup was always simple, with chicken, vermecelli noodles, and a few parsley roots and carrots. She used to make it with matzoballs. That was it. It was just good. Lifting my spirits and lowering my temperature are always done.

My mother used to make me a lot of chicken soup, but she is no longer around to do it anymore, so I make my own.

This soup is so important to me that no words can explain it. It brings me back to a simpler time when my mother was my constant companion.

My mother was worried that her daughter needed food. She made chicken soup for me almost every week. I felt the love that she put in her soup. She always told me that a piece of me must always be in the dish. Your food will always be good. ”

Her soup was always hers. It tasted different when my babushka made it. It made me feel better. My mom's chicken soup is not going to be duplicated, but there are ways to make it better. That is enough for now.

I was making soup for my freezer and I had finished my babushka. Babushka is 89 years old and still remembers everything. We always talk about food and family gossip because it hurts her too much to remember.

Babushka tasted the soup and said, "Milachka, may your hands never hurt," a Russian proverb that means more in Russian than it does in English and somehow the translation is lost in English.

I was proud. I was happy that I used her recipe to soothe my little one's tummy and sniffles. My soup is healing and my embraces are warm.

I pass my mom's recipe onto you.

I always put this soup in my freezer and holiday tables.

This is the reason that it is included in my.
The dinner menu for the Jewish holiday of Rosh Hashanah and the Jewish holiday of Yom Kippur.)

This chicken soup is not canned gross stuff. This is stuff that real Jewish grandmothers have passed down.

This is gold. It is a golden soup filled with little to no topping but lots of flavors. This is the stuff that is popular with the Ashkenazi Jews. The cure to everything from tummy-aches to chest colds, is the run of the mill bad day.

Chicken soup heals. Chicken has fat that thins out mucus in the nose and lungs. So exhale in the fat happy people.

The ultimate chicken matzoball soup is my top tips.

Start with cold water.
Adding Kosher Salt to the water makes the stock less cloudy.

A good chicken is tip #3. My mother taught me to use the best products in cooking. This recipe is the same as before. Try and get a chicken from either Amish or Free Range. They look different, due to the difference in their diet.

The water to meat ratio is important. You end up with a watery soup. It's a bad thing. The chicken will be covered with enough water.

I am sure you noticed there is no chicken base in this soup. If you let the soup cook for a while, you won't need any base. My mom never used it in this soup.

You want a big pot. The 7.5 quart container is mine.

Put your chicken in a stockpot and cover it with cold water.

You will notice that the scum are coming up. It is just coagulated blood. I let it go for 25 more minutes.

Prepare your carrots. I like to get the ones with the greenery still attached to them. It makes everything seem better.

What is that? You never used a root parsley? It is a sweet and parsley-like substance. It's brilliant huh?

I use an unconventional approach. I dump the soup into a large container. The Cuisinart Over-The-Sink Colander is.We can start fresh with a new soup. . The Asians make their soup so clear. The chicken and the pot of scum need to be washed.

We put all the vegetables, parsley, chicken, salt and pepper in the pot. After covering it with cold water, let it cook on low for about two hours.

Put all the ingredients in a large container. The bowl is used.I like to add a dash of dill to my food.

It should be smooth when you mix it all up with a spoon. For 20 minutes, put this mixture in the fridge. Bring the water to the boil.

I like to scoop them into my hand and then roll them out with the ice cream scooper.

The secret to fluffy matzoballs is also related to how long you cook them. I have made matzoballs at many different places I worked and I have learned a lot.

If you want a heavy matzoball, cook it for 25 minutes. If you are going for airy floaters, you should boil them for at least 35 minutes.

Carefully place them in the pot of water.

It should be turned down to a boil. Allow them to cook for 35-40 minutes. You can serve them immediately with soup or you can cool them down and put them in a container in the fridge.

Our soup is back. If you want salt, add it to taste it.

If you want to skim the fat off, the easiest way is to put it in the fridge and let it solidify over night. You can remove the fat solids and make matzoballs again.

If you like to serve soup with a matzoball or two, some veggies, meat on the side and a sprinkling of dill, you should.

I always make a little more and freeze the rest, this way I always have chicken soup in the house. . * * *

1. Thanks so much for sharing this, Mila! It was the most popular post. I hope you will come back and share with us again this weekend.

   • • I bought all the ingredients and now I don't know how to cook it. Do you cover it when it's cooked? Do you cover it all the time? How long is the initial boil? Thanks.

       • I am confused. You say you put it in a strainer and start with fresh cold water? You throw away the first cup? It was very bad.

         • Yes. It is an Asian method. You throw away the first boil and end up with a clear soup.

         • My grandma is from Poland and she did the same thing. This recipe is very similar to hers.

         • When you throw out the first cup, you also throw out the dissolved chicken meat. I get a clear soup by pouring the soup trough a sieve and catching the foam and blood. You can use cheese cloth. I am curious why you don't use it.

         • My mom never used it, so there is no reason for the lack of it.

   • I have been making chicken soup for 36 years and after following your recipe, I know what I was doing wrong. I think I have just made the best chicken soup of my life thanks to you. I will be sticking to your method. I want to thank you from the bottom of my heart.

     • A very strange thing! This comment is why I love my job so much. I would like to thank you from the bottom of my heart.

       • Thank you again, Mila. How much kosher salt do you add to the soup?

   • Hi, Mila! I was reading in your reply that you roasted the chicken and veggies before cooking them in water, which will make them into soup. The need to initially cook the chicken leads to a scum in the soup. How long do you roast the chicken and veggies before you cook the soup together in the pot? Thanks!

     • I don't do that often. If you want to get the flavor into the soup, you should roast for just as long as you want. Roasting them will add flavor but it will take more time to make the soup.

2. That soup looks delicious. I have never had Matzoball Chicken soup, but now I could have a big bowl. I have too many of your recipes on my to- cook list.

   • Thank you Dini! I add 3 more to my list when I remove something that I have already cooked. It is absurd.

3. One of my favorites. I need to try parsley root. This is a great recipe.

   • Thank you for that! The parsley root was always my mom's touch.

4. Talk about some serious comfort food. I love this dish. It's perfect for the soul. I will take a giant bowl.

5. I have never made Matzoball soup before. This looks great!

   • Thank you Rina! It is easy as you can tell. It takes some time to actually cook, but it doesn't require much energy from the cook.

6. We appreciate the recipe and memories you shared with us. I love matzo ball soup. I used to eat it a lot when I was a teenager as my friends were Jewish. I can make it!

   • Thank you for reading! I am a huge fan of your stories and your website so I am happy that you are here.

7. The is the best post I have read in a long time. I love that you have written from your soul to mine. I love this soup.

   Your babushka was correct, you will always be able to cook like this.

   • Your comments made me cry. This is the reason I'm going to write. I am grateful to be able to write my heart out on paper.

   • A wonderful recipe. Except for the vegetable. I wouldn't put it in chicken soup. It was too strong a flavour. The flavour was wrong. My grandmother never used the dish that was the best chicken soup.

     • All the grandmothers in my family used to use dill. I lovedill as a chef and as a family...it's one of those herbs that you either love or hate.

8. This is a beautiful post full of love and affection. The soup looks delicious and it is prepared with love.

9. I must make this soup.

   • Thank you Maria! Make sure you let me know how it went when you make it.

10. I want to make sure I understand that you don't put the veggies and herbs in the first step if you don't use the water to cook the chicken?

    • That is correct. It will allow for a cleaner soup.

11. I read everything. You made a tear in my eye. I love this person. I can't tell you how much I love this. A beautiful story, memories and instructions for a recipe. I learned a lot. I love the Asian technique. I have to ask, do you really dump the first cook's soup? This looks amazing, I need to do some major sharing.

    • Thank you Nagi. These are the kind of posts that let me reminisce and write about things that happened in my life. I pour off the soup. It is not worth it for me to save it because there is so much scum and other dirty stuff. My mom and babushka were very patient but I am not as patient. When I learned about the Asian technique, my father in law confirmed that he does the same thing.

      • I am Hi! I am. My partner is not Jewish but he is interested in my chicken soup. It passes muster. We live in Asia. I do the same thing as you. I roast the chicken and veg. This cooks the proteins so you end up with a clear golden soup. I don't want to hurt your mother's toes but I must try. If you can improve on her, that's great. She can tell you if it's true. Right. Try, I might like it.

        • I have done this for Passover as well. There is always room for improvement.

12. Is it any better when mom serves it to you? Mom has always made things better. It looks like Jewish penicillin, so I love it. Are you talking about parsley root vegetables? I have never seen parsley root. I can not imagine throwing away the initial chicken soup, but I will check it out per your instructions. I have never made matzo balls. I am not Jewish but I am thankful that my mom would put her love into the meals for all of us.

    • When my mom first started shopping in America, she used to buy parsley roots instead of parsnips because she was confused that they were parsley roots. She found gold at the farmers market one day. The way you know is by the smell. The parsley roots smell sweeter and more fragrant. parsley roots are divine You will know the difference when you smell them. I am eager to start my own garden because I have yet to find the cilantro roots that are just as good. You and Nagi are both worried about that first boil. It's not worth it to save what you get, it's scum and stuff. I promise if you cook the soup long enough with the right veggies you will get the most intensly flavoured soup.

      • Thanks for clarifying. Will be looking for the parsley root.

13. I use everything and put the soup in a strainer after 3-4 hours, it is better than my Bubby's was.

    • I have tried it both ways and I did not see a huge difference. I am always willing to try new things.

      • There is a thank you. Enjoy Passover and your chicken soup and knaidlech. !

14. I am late because I have a lot of Jewish friends and I used to make Yiddishe Momma's chicken soup and deal with matzo balls in high school. . With our winter coming, I need your very clear instructions by my side soonest. The time is right because of the rain. ! My husband taught me to make meat patties with matzo meal and soda water.

    • You are not late, my dear! A girl with true Jewish friends would love that term, meat patties with matzo meal.

15. I am confused, too, you know what I mean. You don't want to put the chicken back in the pot with the vegetables. How does the chicken flavor get into the soup if you throw out the first bunch of soup? What is it that I'm missing? I assume you mean after the first 25 minutes, you start fresh with water, chicken, and veggies. I have made lots of chicken soup in my life. My mom was a master soup maker. I share your feelings about being close to her when I make her soups. She used to puree the vegetables and serve them in a soup that was not a clear broth but a delicious one. To you and your family, Chad Sameach.

    • I am sure you will add the chicken back in, I type too fast for my own good. What a great technique your mom used. ! I feel connected to everything when I make this soup... even being plant based now.

      • • Do you cook the whole chicken in the picture? My mom always cuts it before making soup. Do you add bread crumbs or matzo meal to ground chicken?

          • I left it whole because I was feeling like I was cutting it up. No rhyme or reason. I stopped putting bread in kotletki because they turn out perfect if you don't overcook them.

16. This looks great. I am on chicken soup duty for the second night of Seder and I want to make sure I understand, do you discard the original chicken soup that you make when you boil the chicken in water, or use the cooked chicken and raw vegetables to make the new chicken soup?

    • That is what it is. The chicken is only partially cooked, so there is still plenty of flavor to extract. You are golden once you get that and the ratio goes down. Good luck Liz! Happy Passover to you and your family!

17. It was a Seder at my house. I used your soup technique this year, and everyone loved it. The recipe was given by the comments on the brisket position. I used parsnip for the first time, but no parsley root. My mom probably never did because she disliked root veggies during WWII. I have to add my usual puréed vegetables to purchased stock, so I decided not to include them. The soup was clear and golden. I usually boost the soup with stock or concentrate but keep the water level low, cook it longer, and reduce it at the end. It was perfect. Everyone wants the recipe. I was too busy leading the Seder and getting food to take pictures.

    • If you can find the parsley root, I swear it changes everything. It adds a sweet and salty aspect to the mix.

18. Milochka! soup was very good I made it for the holiday on Sunday. Thanks for the recipe!

    • Julia! I am so glad it worked for you, I am so happy! Thank you for your comments!

19. What a great recipe, Mila. I was wondering how you keep the balls cold.

    • Sandy, thanks for that! I freeze it in the soup. I find they have a lot of flavor that way.

20. Hi, Mila! Do you mean to bring the soup to a boil or do you mean to start it on low? How much salt did you use?

    • Randi, greetings! I always start it out with a slow boil and then immediately turn it into a liquid. You don't want all that scum to break up so you don't want a rolling boil. I start with a small amount of Kosher salt. I taste it as I go.

21. I will be using parsley roots for the first time. Do you use the whole vegetable or just the leafy tops? Do you leave them whole or cut them up?

    • I only use the roots. I will add the leafy parts if they are small. Make sure to wash them. I leave the roots whole when I buy thinner ones. I cut them in half if I get the big ones. Let me know how you like it.

      • Thank you for the reply. It is cooking now. Getting recipes tested for Passover.

        • • Do you just break up the chicken and put it in the bowls? Do you leave it in the soup or cut it up?

          • I leave it in the soup and we take it as we please. I have always eaten the meat after we ate the soup, I guess that is how we always ate it when I was a kid. You can eat it in the soup as well. Whatever your heart desires.

22. That made me feel good. I am full of flu and craving chicken soup, and found your site. I was reminded of my mother when I was a Dad, she would look after me when I was sick. It is not related to food or anything related to food. Thank you.

    • I am so sorry for your mom and the flu, I hope you are better!

23. Please tell me about the chicken soup. I was surprised to read that you put beef bones in the soup. I thought I had seen it in another recipe, because I could not find it in the Matzo Ball Soup information. Someone beat Bobby Flay with Matzo Ball Soup by simmering beef bones to flavor the soup. Would you like to comment on this? Thank you.

    • I don't use flanken. I know that my grandma used to make a dish called "yuh" which is made with beef. Chicken soup was made from scratch.

24. I am making your soup. I left parsley root out because I couldn't find it. Is there a suitable substitute in the future? Thanks!

    • • Thank you for this recipe! Everyone loved it. The balls were perfect. Everything was perfect.

        • • This one was served around 8. I make 2 pots of soup because it is easy to freeze.

      • I threw a few parsley in with the rest of the veggies, and it was delicious.

        I am on my second batches. This is my favorite soup recipe.

        • What a great way to start the day! I do that all the time as well.

25. I was learning how to cook and it was hard for me to make Matzoball, but I did it and it was delicious.These 9 amazing weight-loss foods will speed up your diet.Do you think I can replace carrot with other vegetables?

    • No. The carrot is big and delicious. The carrot will give you a great flavor, you don't have to eat it.

26. My mother didn't use fill when she made chicken soup. She used parsley root because it is hard to find now. The recipe for kneidlech is the same. I make it.

    • I started writing about things I read many years ago because of comments like yours. Thank you for the kind words.

    • Kazel! Everyone in our family is trying to remember how to make Kazel. Please send your recipe. Steve.weinberg is amac.comWow!

      • • Linda mentioned Kazel. I was able to find her comment on your Chicken Soup blog when I was searching for Kazel. I don't think you have a way to get Linda's permission to talk to Kazel.

27. In Farsi, we have the same phrase about the hands, "dast-et dard nakoneh", which means "may your hands not hurt" It's interesting to see that another culture shares it.

    I'm going to make soup tonight to show my boss.

    • I love Persian food and I would like to know who the boss is.

      • Where has this recipe been for the past 50 years? My teen was eating it. I was skeptical but this was the best, clearest, cleanest soup I have ever made. Thank you!

        • • What a great soup. I made this soup for my mother who can't eat chicken meat. She and the family loved it. Thank you. I wonder if we can use the same method for both fish and lamb.

          • You can with fish. You would need a longer cooking time to get all the flavor of lamb, but it would still be the same method. Thanks for the kind words!

28. Sounds great! My mother used to cook the fat and shred it. The first batches should not be thrown out. She put it in the fridge. The fat is at the top. She took the fat. The flavor was great because there was little to no grease left. It was delicious!

    • My mom did the same thing. I hate the part of the game that involves skimming.

29. I'm Hi. I am wondering if leaving the chicken in the soup for 2 hours will cause it to break apart and then you have to remove the bones from it? I usually only leave it in for 1 hour and then take it out and discard the chicken, or put it back in the pot to cook more. What are you thinking?

    • It does break up. I like that, but it also gets a lot more flavor out.

30. • You freeze them on a sheet pan. You thaw them out and cook them the way you would cook them.

      • Game changer. I thought to freeze after being cooked. I did it once with success and once with failure, but I don't know what I did differently. Never thought to cook them raw. Put them in when the soup is simmering.

31. I like to make my own chicken soup with matzoballs at yours. Colds, sniffles? Matzoball soup is a must make! The Jewish New Year is Rosh Hashanah and the Kippur Kippur. Is it Passover? Matzoball soup is a must make! The matzoball is delicious with the flavor of drunken. The parsley root is very delicious. Oh my gosh!

    • Thank you so much Deanne! That is the best part of my day, and this is the recipe that I most want to use.

32. I am learning about matzo balls which my mother used to make but I have not heard of them, thanks to this recipe. Thank you for sharing.

    • That is interesting, thank you for your kind words.

33. I made chicken soup. Ate it and loved it. I froze the rest of the soup. I want it for Passover, but there are no carrots. How would I cook the carrots if the soup is already made?

34. I will definitely try to make this recipe. Thank you for sharing.

35. Hi, Mila! I am going to try this recipe out. I had a question on the last few steps. Do you add fresh vegetables matzo balls to the strained stock? Do you serve the vegetables that were used to make the stock? Thank you so much!

36. You know what a great recipe is? When you make the food and it tastes great, you want to hug the person that gave it to you, and I want to give you a big hug. We need more love right now, because this is a labor of love. You and your story are better than the one at the deli. Stay safe!

    • Thank you so much for this, it is the best comment of the day.

37. How many does this recipe serve? I am cooking for 17 people.

    • This went to junk, I apologize for the delay. I would double it.

38. I just made soup and matzo balls, so please clarify something for me. Friday Night is a holiday. Is it possible to cook the matzo balls in the soup and freeze them all for Friday?

    • You need to freeze the matzoballs. Seperately from the soup. You freeze the soup with everything in it. Good luck!

    • You would freeze the matzo balls separately.

39. I have made it for many people, and they all love it. I have never had a better soup.

    • I love that! It is always a hit with the family.

40. So you don't add chicken to the soup?

    • Yes, you do. The chicken cooks the soup.

41. How do I make sure the balls are not too hot when I add the soup?

    • I am Hi! You can do it in a pot of soup. I recommend you freeze them before boiling them. They will preserve better.

1. My mom would make me a bowl of her golden chicken soup when I got sick. I felt whole again with the floating fat goblets.

2. I run out of my golden chicken soup on rare occasions. My throbbing head and heart are not the only things that are not the same. ...

3. I like to eat golden chicken soup with fluffy matzo balls, and sweet apples with honey, on holidays.

4. Girl and the Kitchen has a recipe for Matzoball Chicken Soup.

5. There was my answer when I opened the fridge. A pot of chicken soup that I made a few nights ago. ... ]

6. Carefully remove it with a spoon. I like to strain my soup so that it starts fresh. It does take a bit of time. ... ]

7. The famed Chick.

8. Chicken soup cures all sniffles. I needed soup. I usually crave my mom's classic Jewish chicken soup but this time I wanted something different, some with a kick to knock these sniffles out once and then. ...

9. The person is Mila. Oh, yeah! Another tough one! My favorite recipe is the one I published the first time. My mom makes chicken soup. It was the only thing I ever ate as a child and it is the recipe that tugs at my heart strings the most. It is one of the most popular recipes I have ever made. The real Jewish penicillin is found in the soup with matzo balls. [ ...

10. Reinvention was soup. My mom used to have her famous Jewish Chicken Soup in our house almost every week because of the little eater. She would make more and have more in a few days. ... ]

11. Chicken soup made with penicillin. I found a recipe for a soup made from Jewish Matzo Ball. It makes me want to go down with a cold. ... ]

12. Chicken soup made with penicillin. I found a recipe for a soup made from Jewish Matzo Ball. It makes me want to go down with a cold. ... ]

13. Chicken is used in a traditional chicken soup. The dark, the white and the white. ...

14. I had already made a lot of my mom's famous Jewish Chicken Soup and I would be fine for lunch. Dinner did not look promising. My pantry was empty and sad.

15. The Real Jewish Penicillin is the best cure for a general problem. I agree with him that this is the best chicken. ... ]

16. To see the steps to make it, please visit the link. ... ]

17. For more information and how to make it, please visit this link. ... ]

18. You can find more information and how to make it at the link. ... ]

19. Chicken fat loosens up your sinus. It is called the Jewish Penicillin because it is. It clears up your nose. ...