Jewish holiday, Friday night dinner, feeling under the weather or just because – Chicken Soup is always our family favorite! Just like my grandma used to make, this homemade chicken soup recipe,with Matzo Balls and Egg Noodles, is easy enough for even the most cooking challenged!
There are tons of recipes that promise a great soup in half of the time to make it, but be warned, you will trade time for quality. Authentic chicken soup takes some time to make, but the rich and savory taste will make it worth the wait. Don’t be afraid to make chicken soup from scratch – it isn’t as hard as you think and the taste is worlds better than canned soup!
Listen, I am all about short cuts, but not when it impacts the taste. This is simply the best chicken noodle soup you will ever make. You will never eat chicken soup in a can again after you taste the rich and tender chicken broth and oodles of egg noodles, vegetables and matzo balls. Make extra and freeze it! It warms up like a dream!
Nothing cures a cold like a home remedy of a bowl of traditional Jewish chicken soup. My Grandma Lee had the best Jewish penicillin chicken soup recipe. This was a staple on Friday night Shabbat dinners, Rosh Hashanah, Passover or just for a weeknight dinner. She would often make a big Tupperware full of chicken soup and matzo balls for me to take up to school (she wanted to make sure I ate well when I was away!)
How to Make Homemade Chicken Soup
Many people claim a homemade chicken noodle soup recipe, but they use canned or boxed chicken soup in their recipe. Trust me….there IS a difference! If you want that true homemade chicken soup taste, read on!
My sister, Julie, got her famous recipe right from my Grandma Lee over the phone.As most of you know, I am not the cook in the family….. that’s my sister, Julie. So, while I would ask my grandma to make it for me, Julie had the foresight to ask her to teach her how to make it.
She talked her through the whole thing. She never wrote it down, but we did! Below is our best approximation of the basic recipe she taught us.
Everyone likes their chicken soup a bit different. Grandma strained hers so it was clear and then added the pieces of carrots back in. We like a few more bits in it so I don’t strain it. Sometimes we chop up the onions and celery and leave them in as well. We never make it exactly the same twice. We throw in a bit more a bit less, but somehow it always comes out tasting just like it’s supposed to!
How long can you keep homemade chicken soup?
Chicken soup can be kept in an airtight container in the refrigerator for 3-4 days. Beyond that I would recommend freezing it in either a container or heavy duty freezer bags. Either way, I usually keep the noodles and matzo balls separate and put them in the soup when I am ready to warm it up.
They say that chicken soup helps to clear the nasal passages and it acts as an anti inflammatory which helps with the cold symptoms!
Chicken Soup Recipe
4.78 from 18 votes
Jewish Homemade Chicken Noodle Soup Recipe
Author — Jennifer Fishkind
Serves — 8
Jewish holiday, Friday night dinner, feeling under the weather or just because – Chicken Soup is always our family favorite! Just like my grandma used to make, this homemade chicken noodle soup,with Matzo Balls and Egg Noodles, is easy enough for even the most cooking challenged!
Place the chicken and the onion in a large stock pot
Fill with cold water
Bring to simmer
Skim fat from the top before adding in remaining ingredients
Add in carrots, celery, dill salt and pepper
Simmer partially covered for at least an hour to an hour and a half
You will know when it is getting close when the chicken begins to fall apart
Cook for another 1/2 hour after that
Remove the chicken, onion, celery and dill from the pot
Add in egg noodles and cook as directed on the package
Remove the chicken from the bone and add it back to the pot if desired
*The secret of the perfect Matzo Ball: Use the packaged stuff. Manischewitz Matzo Ball Mix. I have had many a homemade matzoh ball in my day, but the best ones come straight from the box. They have it proportioned perfectly, so I never bother with trying to figure it out myself. Save yourself the aggravation, follow the directions on the box and make the perfect ball!
Compared with hot water alone, studies show chicken soup is more effective at loosening mucus. The herbs and spices sometimes used in chicken soup, such as pepper and garlic, also loosen mucus. The broth, which contains water and electrolytes, helps with rehydration.
Go green: Add some spinach or chopped kale or pesto. Get zesty: A squirt of lemon juice or zest could brighten up an otherwise flat soup. Starchy things: Homemade croutons, crushed tortilla chips, or oyster crackers. Clean out the fridge: got cooked beans or rice, a dollop of sour cream, or a splash of heavy cream?
Like other leftover foods, homemade soup can safely be stored in the fridge for three to four days, per standard guidance from the USDA. This includes soups and stews that contain fish, meat, and poultry. If the soup will not be eaten within that time frame, store it in the freezer instead for up to four months.
Food should not be at room temperature for more than two hours. Shallow containers or small amounts of hot food can be placed directly in the refrigerator or rapidly chilled in an ice or cold water bath before refrigerating.
Lotus Root & Pork Soup is a traditional Chinese soup recipe that has been used for centuries to help relieve coughs. This soup is made with lotus root, pork, and ginger, and is believed to help nourish the lungs and remove phlegm.
Bone broth serves as a great way to replenish the fluids that you're losing, while also providing your body with valuable electrolytes from the sodium in the broth. These electrolytes will also help you absorb the water more easily.
The Chinese actually made the first chicken noodle soup — which they referred to as noodles in broth rather than soup — centuries before Campbell's produced its ever popular version in that can.
For a deeply flavorful chicken soup, get some boneless, skinless chicken thighs, season them, brown them in a skillet, then finish them in a 375 F oven. You can refrigerate them until you're ready to make the soup, then simply dice them up and add them to the soup at the very end.
You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.
How long do leftovers last? According to the FDA Food Code, all perishable foods that are opened or prepared should be thrown out after 7 days, maximum.
Leftovers can be kept for 3 to 4 days in the refrigerator. After that, the risk of food poisoning goes up. If you don't think you'll be able to eat leftovers within four days, freeze them right away. Frozen leftovers will stay safe for a long time.
Check the smell: If the soup smells sour or has an off-putting odor, it's a sign that bacteria has started to grow and it's no longer safe to eat. Look for mold: If you see any mold growing on the surface of the soup, it's definitely time to throw it out.
High-acid canned goods such as tomato products, juice, fruit, pickles, sauerkraut and foods in vinegar-based sauces can be stored five to seven days. Low-acid canned goods, such as meat, poultry, fish, gravy, stew, soups, beans, carrots, corn, pasta, peas, potatoes and spinach) can be stored three to four days.
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