Recipe by Rorie Weisberg

Traditional Chicken Soup

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Meat Meat
Easy Easy
10 Servings

No Allergens specified

7 Hours

Chicken soup is a classic! Here’s how Rorie makes hers, along with an easy creamy version. Follow along as she makes them both on Living Full ‘n Free!


Traditional Chicken Soup

  • 1 whole skinned chicken, or cut in quarters with skin removed

  • 2 turkey necks (optional, but delicious)

  • 1 large Spanish onion, whole, with outer dark layer on

  • 2 cloves garlic (optional)

  • 1/2 of a well peeled celery root (optional)

  • 2 peeled turnips, cut in chunks

  • 1 small sweet potato, peeled (optional)

  • 4 large thick carrots, cut in thirds

  • 4 to 5 stalks celery, cut in thirds

  • 2 long, thin zucchini, cut to 3 to 4 thick chunks

  • 1/4 cup fresh parsley

  • 1/4 cup fresh dill

  • 1 to 2 tablespoons Tuscanini Sea Salt (I use 1 and 1/2 and my family members add salt to their bowls)

  • 1/2 teaspoon pepper

  • Shibolim Spelt Matzo Ball Mix, prepared according to package directions, for serving (optional)


Prepare the Chicken Soup


Before making the soup, boil the turkey necks in three cups of water for 20 minutes. Pour out the murky water and wash off the turkey necks.


Place turkey necks, chicken and herbs in a mesh bag and place them in the bottom of a large pot. Peel and chunk all the veggies and place them in the pot. Add water to fill until two inches below the rim of the pot. Add salt and pepper. Bring soup to a boil over high flame, then lower flame and simmer for at least six hours to overnight. The longer the soup simmers, the stronger the color and flavor will be. I like to make my soup on Thursday evening and let it simmer all night.


Once cool, remove the mesh bag. Remove the chicken from the bones. Discard bones and shred the chicken you want to serve in the soup.


Serve soup with veggies and a little shredded chicken with or without a matzo balls.


You can also use the deboned chicken from the soup to make chicken salad. Follow Rorie’s tuna recipe using hand-shredded chicken in place of canned tuna.
Traditional Chicken Soup

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Renee Levene
Renee Levene
2 years ago

Okay – I know it’s erev Shabbos, and people may not be available to answer my question. My daughter was my chicken soup maven, so I haven’t made it in years. Now that she’s married and not home with us on breaks from college or for Yamim Tovim, I’m trying for the first time in years to make it myself. BIG QUESTION – pot covered while simmering? Or pot uncovered? Please let me know – I plan to take this off the flame about about 3 PM Eastern.

Thanks so much!

Reply to  Renee Levene
2 years ago