Delighted to share my cherished recipe for Jewish Chicken Noodle Soup Recipe – a culinary masterpiece born in my kitchen.
Transforming this comforting delight into a soulful tradition has brought immense joy. Imagine a pot bubbling with a harmonious blend of flavors – tender chicken, aromatic herbs, and perfectly al dente noodles.
From my heart to your table, this recipe encapsulates the very essence of home. Each spoonful takes you on a journey through my heritage, imparting warmth and nostalgia to every nook of your kitchen.
Join me as I disclose the secrets behind this timeless classic. Prepare to fill your home with the enticing aroma of Jewish Chicken Noodle Soup Recipe – a bowlful of comfort that transcends generations.
Time to wear on your apron, assemble your loved ones, and let’s whip up a pot of Jewish chicken noodle soup that will serenade your senses!
How to Make Jewish Chicken Noodle Soup Recipe?
Recipe Details:
Preparation Time: 15 minutes
Cooking Time: 2 hours
Course: Soup, Main Course
Cuisine: Jewish
Yield: 6 servings
Equipment Needed:
- Large pot,
- cutting board,
- knife,
- pot for boiling noodles.
Ingredients:
- 1 whole chicken (3-4 lbs)
- 2 onions, peeled and quartered
- 4 carrots, peeled and chopped
- 3 celery stalks, chopped
- 2 parsnips, peeled and chopped
- 1 head of garlic, halved
- 4 sprigs fresh parsley
- 2 sprigs fresh dill
- 6 whole black peppercorns
- 8 cups water (or more as needed)
- Kosher salt to taste
- 1/2 pound egg noodles
- Chopped fresh parsley, for garnish
How to Cook Jewish Chicken Noodle Soup Recipe?
1. Prep the Chicken:
Rinse the whole chicken thoroughly under cold water. Pat it dry with paper towels. Season generously with kosher salt, ensuring each part is well-coated.
2. Simmer the Broth:
In a large pot, combine the seasoned chicken, quartered onions, chopped carrots, celery, parsnips, halved garlic head, parsley, dill, and black peppercorns. Pour in 8 cups of water, ensuring the ingredients are submerged.
3. Bring to a Boil:
Place the pot on high heat and bring the contents to a rolling boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 2 hours. This slow simmer allows the flavors to meld and the chicken to become tender.
4. Shred the Chicken:
After simmering, carefully remove the chicken from the pot. Use two forks to shred the meat from the bones. Discard the bones and return the shredded chicken to the pot.
5. Cook the Noodles:
In a separate pot, cook the egg noodles according to package instructions. Drain and set aside.
6. Season and Serve:
Taste the soup and adjust the seasoning with kosher salt if needed. Ladle the soup over a generous portion of cooked egg noodles in each serving bowl.
7. Garnish and Enjoy:
Garnish each bowl with a sprinkle of freshly chopped parsley for a burst of freshness. Serve piping hot and relish the comforting flavors.
Special Note:
This soup tastes even better the next day as the flavors continue to deepen. Don’t hesitate to make a little extra for leftovers!
Nutrition Facts Jewish Chicken Noodle Soup Recipe
| Nutrition | Amount |
|---|---|
| Calories | 250 |
| Protein | 25g |
| Carbohydrates | 15g |
| Fat | 10g |
| Fiber | 3g |
5 Tips and Variations for Jewish Chicken Noodle Soup Recipe:
1. Customized Broth: Enhance the depth of your soup by crafting a personalized broth. Incorporate chicken bones, onions, and carrots for a homemade, flavorful base.
2. Herb Fusion: Experiment with a variety of fresh herbs like thyme, rosemary, or even a hint of sage to add distinctive aromatic notes to your soup.
3. Spice Infusion: Elevate the flavor profile by introducing a pinch of cayenne pepper or a splash of hot sauce. Adjust the heat to suit your taste preferences.
4. Vibrant Vegetable Mix: Introduce an array of colorful vegetables such as spinach, kale, or leeks for both nutritional value and a visually appealing touch.
5. Matzo Ball Magic: Take your soup to the next level by serving it with fluffy matzo balls. These traditional dumplings complement the soup’s texture and taste brilliantly.
Why Is Chicken Noodle Soup So Good?
Nutritionally, chicken noodle soup is known for its ability to provide essential nutrients. The chicken offers a good source of protein, while vegetables add vitamins and minerals.
The broth may also help with hydration, and the warmth of the soup can be soothing, especially during cold or flu seas
How To Store
Storing your Jewish chicken noodle soup correctly ensures it maintains its freshness and flavor. Once the soup has cooled to room temperature, transfer it to airtight containers or resealable plastic bags.
Refrigerate the soup promptly, ideally within two hours of preparation. In the refrigerator, the soup remains safe to consume for about four days.
Conclusion
On the journey through the realm of Jewish Chicken Noodle Soup is a delightful and heartwarming expedition.
This revered dish goes beyond its culinary function, transforming into a vessel that carries the weight of tradition, comfort, and the very essence of home.
The soup, with its exquisite taste, possesses the remarkable ability to comfort and nourish, acting as a remedy for both the body and soul.
Every spoonful serves as a poignant reminder of shared moments, family gatherings, and the simple joys discovered in a bowl of affectionately prepared goodness.
By embracing the warmth and familiarity exuded by Jewish Chicken Noodle Soup, let it stand as a symbol not only of enduring tradition but also of the comforting embrace of home and the profound satisfaction derived from a humble bowl of soup.
Jewish Chicken Noodle Soup Recipe
Equipment
- Large pot,
- Cutting Board
- Knife
- pot for boiling noodles
Ingredients
- 1 whole chicken 3-4 lbs
- 2 onions peeled and quartered
- 4 carrots peeled and chopped
- 3 celery stalks chopped
- 2 parsnips peeled and chopped
- 1 head of garlic halved
- 4 sprigs fresh parsley
- 2 sprigs fresh dill
- 6 whole black peppercorns
- 8 cups water or more as needed
- Kosher salt to taste
- 1/2 pound egg noodles
- Chopped fresh parsley for garnish
Instructions
Prep the Chicken:
- Rinse the whole chicken thoroughly under cold water. Pat it dry with paper towels. Season generously with kosher salt, ensuring each part is well-coated.
Simmer the Broth:
- In a large pot, combine the seasoned chicken, quartered onions, chopped carrots, celery, parsnips, halved garlic head, parsley, dill, and black peppercorns. Pour in 8 cups of water, ensuring the ingredients are submerged.
Bring to a Boil:
- Place the pot on high heat and bring the contents to a rolling boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 2 hours. This slow simmer allows the flavors to meld and the chicken to become tender.
Shred the Chicken:
- After simmering, carefully remove the chicken from the pot. Use two forks to shred the meat from the bones. Discard the bones and return the shredded chicken to the pot.
Cook the Noodles:
- In a separate pot, cook the egg noodles according to package instructions. Drain and set aside.
Season and Serve:
- Taste the soup and adjust the seasoning with kosher salt if needed. Ladle the soup over a generous portion of cooked egg noodles in each serving bowl.
Garnish and Enjoy:
- Garnish each bowl with a sprinkle of freshly chopped parsley for a burst of freshness. Serve piping hot and relish the comforting flavors.
Notes
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