Jewish Homemade Chicken Noodle Soup Recipe

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!

Author: Jennifer Fishkind
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Course: Soup
Cuisine: Soup
Servings: 8 servings
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4 from 4 votes

Ingredients

  • 1 small whole chicken (bones and skin left on)
  • 1 medium onion (whole)
  • 1 lb carrots (cut into 1-2 inch pieces)
  • 5-6 stalks celery (with leaves left on)
  • 3-4 large sprigs fresh dill
  • 2 -3 tablespoons Osem Chicken Style Consomme (or any type of chicken soup base)
  • salt and pepper (to taste)
  • 1 lb egg noodles
  • matzo balls (see note below)

Instructions

  1. Place the chicken and the onion in a large stock pot
  2. Fill with cold water
  3. Bring to simmer
  4. Skim fat from the top before adding in remaining ingredients
  5. Add in carrots, celery, dill salt and pepper
  6. Simmer partially covered for at least an hour to an hour and a half
  7. You will know when it is getting close when the chicken begins to fall apart
  8. Cook for another 1/2 hour after that
  9. Remove the chicken, onion, celery and dill from the pot
  10. Add in egg noodles and cook as directed on the package
  11. Remove the chicken from the bone and add it back to the pot if desired
  12. *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!

Nutrition per serving

Calories: 250kcal
Fat: 2g
Cholesterol: 47mg
Sodium: 71mg
Potassium: 404mg
Carbohydrates: 47g
Fiber: 4g
Sugar: 4g
Protein: 8g
Vitamin A: 9650%
Vitamin C: 5.4%
Calcium: 52%
Iron: 1.4%
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