Jewish Chicken Soup

Dr. Nandi's Jewish Chicken Soup

Use organic ingredients whenever possible.

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1 whole chicken

1 medium yellow onion, chopped

10 carrots, peeled and sliced

1 parsnip, chopped

4 cloves garlic, crushed

2 stalks celery, chopped

1 bunch freshly chopped dill weed

Salt and pepper to taste

2 1/2 cups matzo meal

6 large eggs

8 Tbsp extra virgin olive oil


  • Place chicken into a large pot with the breast side down and fill with enough cold water to reach about 3 inches from the top of the pot.
  • Add onion, carrot, parsnip, celery and dill.
  • Bring to a simmer over medium heat, and cook, partially covered for 2 – 2 1/2 hours.
  • Do not let soup boil.
  • Skim fat from top of the soup, and add garlic cloves.
  • Partially cover, and simmer again for another 2 hours.
  • Find a medium sized bowl and mix matzo meal, eggs, extra virgin olive oil, salt and roughly 1/4 cup of broth from the chicken soup stock.
  • Place in refrigerator for 20-25 minutes to set.
  • In a separate pot of water, boil the water.
  • The matzo mixture will make 16 balls after being rolled.  Make sure your hands are damp to keep the dough from sticking.
  • Place balls into the boiling water.
  • Cover and cook for 35-40 minutes.
  • As matzo balls cook, strain broth from the chicken soup.
  • Return broth back to the pot and remove all bones and skin from chicken.
  • Cut chicken into bite-sized pieces.
  • Put chicken back into broth.
  • Remove matzo balls from the other pot and add to bowls of the hot chicken soup.

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