Bubbe's Chicken Soup

Warm your soul with Bubbe's Chicken Soup, a timeless recipe passed down through generations and lovingly crafted to be the ultimate comfort food. Made with a whole chicken, fresh vegetables like carrots, celery, parsnip, and rich aromatics like garlic and herbs, this hearty, golden broth is the perfect antidote to chilly days or a simple way to connect with tradition. Simmered low and slow for hours, the flavors meld beautifully, creating a deeply nourishing soup that’s as satisfying as it is wholesome. Served with tender shredded chicken and optional egg noodles, it’s a dish that feels like a warm hug in every bowl. Whether you're battling a cold or simply craving the nostalgic flavors of Jewish penicillin, this chicken soup delivers on all fronts. Enjoy a steaming bowl topped with fresh dill or parsley for the perfect finishing touch!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:210 mins

Total Time:230 mins

Servings: 8

Ingredients

• 1 5-6 lb Whole chicken
• 4 large Carrots
• 4 Celery stalks
• 2 medium Yellow onions
• 1 large Parsnip
• 3 Garlic cloves
• 1 bunch Fresh dill
• 1 bunch Fresh parsley
• 2 Bay leaves
• 2 tbsp Salt
• 1 tsp Peppercorns
• 16 cups Water
• 2 cups Egg noodles (optional for serving)

Directions

Step 1

Rinse the chicken thoroughly under cold water and remove any excess fat or giblets from the cavity. Set aside.

Step 2

Peel and slice the carrots, celery, onion, and parsnip into large chunks. Lightly smash the garlic cloves with the side of a knife.

Step 3

Place the chicken in a large stockpot and add the prepped vegetables, dill, parsley, bay leaves, salt, and peppercorns.

Step 4

Pour in 16 cups of cold water, ensuring the chicken and vegetables are fully submerged.

Step 5

Bring the pot to a boil over medium-high heat, skimming off any foam or impurities that rise to the surface.

Step 6

Once boiling, lower the heat to a gentle simmer. Cover the pot partially and let it cook for about 3 hours, occasionally skimming the surface.

Step 7

Carefully remove the chicken from the pot and set it aside to cool slightly. Discard the dill, parsley stems, and bay leaves from the soup.

Step 8

Strain the soup through a fine-mesh sieve into a clean pot, pressing on the solids to extract all the liquid. Discard the solids.

Step 9

Taste the broth and adjust the seasoning with more salt if needed.

Step 10

Once the chicken is cool enough to handle, shred the meat into bite-sized pieces and discard the skin and bones. Return the shredded chicken to the broth.

Step 11

If desired, cook egg noodles separately according to package instructions and serve them in individual bowls, ladling the hot soup over the top.

Step 12

Garnish with a sprig of fresh dill or parsley and serve warm.

Nutrition Facts

Serving size	(7567.8g)

Amount per serving	% Daily Value*
Calories	1394.5

Total Fat 31.1g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 0.3g
Cholesterol 256.7mg	0%
Sodium 14903.8mg	0%
Total Carbohydrate 212.3g	0%
Dietary Fiber 29.2g	0%
Total Sugars 37.3g
Protein 77.6g	0%

Vitamin D 0IU	0%
Calcium 782.7mg	0%
Iron 15.8mg	0%
Potassium 3909.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.4%

Protein: 21.6%

Carbs: 59.0%