The Atlas Family’s Homemade Chicken Soup (Harper and Ollie’s favorite dinner) is a recipe that has been passed down by word-of-mouth through the generations, and each new recipient adds their own flair.
“Chicken soup is a staple on our holiday tables and has been for generations. On Passover, we add matzoh balls and on Chanukah, we serve the soup with a side of latkes. We always include chicken soup when we break-the-fast on Yom Kippur, as it comforts and nourishes! We make this soup for beloved friends and family when someone is feeling under the weather; it is often referred to as Jewish Penicillin.” – The Atlas Family 
The Atlas Family’s Homemade Chicken Soup
- Total Time: 2 hours 50 minutes
- Yield: 8 servings 1x
Description
The Atlas Family’s Homemade Chicken Soup (Harper and Ollie’s favorite dinner) is a recipe that has been passed…
Ingredients
- 1 whole chicken (5-6 lb) (2.3-2.7 kg)
- 5 carrots (peeled, not cut, and without the tops, so you can fish them out later)
- 3 stalks of celery (washed and cut in half)
- 2 onions (peeled and cut into large pieces)
- 1 bunch of Italian parsley
- 2 leeks (white and light green parts, split and washed)
- 5 parsnips (peeled and cut into large pieces)
- 2 baseball-sized celery roots (peeled and cut into large pieces)
- 1-2 shallots (cut large)
- 4 tbsp (60 ml) salt (adjust to taste at the end)
- 1 medium rutabaga (peeled and cut into large pieces)
- Optional add-ins: Matzoh ballsBrown riceDumplingsNoodles (ramen, orzo, or egg noodles)Sautéed vegetables (zucchini, greens, tomato, etc)A squirt of lemon
Instructions
- Prepare the vegetables as described in the ingredient list.
- Add the whole, raw chicken and all of the vegetables, the parsley and the salt into a large stock pot.
- Add water to just cover all of the ingredients.
- Bring the pot to a boil and then reduce to a simmer (medium-low heat). Simmer for 2 – 3 hours.
- Skim the foam as best you can throughout the cooking process. Add water if the chicken is not submerged when pushing it down with a spoon. If the water continually gets too low, you can cover the pot.
- After 2-3 hours, remove the chicken and the carrots and set aside. Strain the soup through a colander. Press out all the broth you can from the veggies (FLAVOR!) and add it to the soup. Discard the remaining vegetable pulp.
- Remove the bones and skin from the chicken and cut up the carrots into small pieces.
- Prepare a bowl of soup with broth, cut-up chicken, cut-up carrots and some of the optional add-ins
- ENJOY!!!!!!! SLURP!!!!!! (use or freeze within 3, days in my opinion)
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Courses
- Cuisine: Jewish
Nutrition
- Serving Size: 1 serving
- Calories: 280
Frequently Asked Questions
Why does the recipe include celery root, rutabaga, and parsnips alongside standard celery and carrots?
This is a generational Jewish family recipe, and the extra root vegetables — 2 baseball-sized celery roots, 1 medium rutabaga, 5 parsnips, and 2 leeks — are what give the broth its depth. After simmering for 2-3 hours all the vegetable solids are strained out; the family notes to press out every drop of broth from the solids for maximum flavor.
When and how should I add matzoh balls?
Matzoh balls are listed as an optional add-in and the family notes they are added specifically for Passover. Prepare them separately according to your preferred recipe, then add to the finished, strained broth alongside the cut chicken and carrots when serving.
How long can I store this soup?
The recipe notes to use or freeze within 3 days. If freezing, store the broth and chicken separately from any noodles, rice, or matzoh balls so those don’t become mushy on reheating.
