Soups & Stews
This homemade Jewish chicken soup recipe delivers the soul-warming comfort of tradition with every spoonful—rich, savory broth, tender chicken, and fluffy matzo balls that melt in your mouth. 💛 The secret lies in slow-simmering the chicken and vegetables until the flavors meld into something deeply comforting, just like my bubbe used to make.
What sets this recipe apart is the authentic technique of using schmaltz (chicken fat) for depth, while keeping the method simple enough for weeknight cooking. No shortcuts here—just the kind of nourishing, hearty soup that feels like a hug in a bowl, perfect for cold days or family gatherings.
By the time you're done, you'll have a golden, aromatic broth packed with tender chicken, carrots, celery, and potatoes—all swimming in layers of savory flavor. The matzo balls, light as clouds, soak up the broth beautifully, creating that perfect first bite of warmth and texture.
This is the kind of soup that tastes even better the next day as the flavors deepen. Ready to make it? Let's get started with the ingredients.
Ingredients for best homemade jewish chicken soup
Sixteen ingredients for the most comforting Jewish chicken soup you'll ever make—rich, savory, and packed with tradition.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken (whole or pieces) 🍗 | 3 ½ lb | Bone-in for richer broth |
| Chicken Fat (schmaltz) 🧈 | ½ cup | Rendered from chicken skin |
| Carrots 🥕 | 4 whole | Medium size, peeled and chopped |
| Celery Stalks 🧅 | 4 whole | Fresh, trimmed and chopped |
| Yellow Onion 🧅 | 1 whole | Medium size, chopped |
| Potatoes 🥔 | 2 lb | Yukon gold, peeled and cubed |
| Garlic Cloves 🧄 | 6 cloves | Fresh, minced |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Matzo Meal 🍞 | 1 cup | Finely ground for matzo balls |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Water (for matzo balls) 💧 | ¾ cup | Cold, for binding |
| Salt 🧂 | 1 ½ tbsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Bay Leaves 🌿 | 2 whole | For broth flavor |
| Chicken Bouillon Cube 🍲 | 1 piece | Optional, for extra depth |
The chicken is the heart of this soup—bone-in pieces give you that unmatched depth of flavor. Local butchers or the kosher section at Whole Foods often have the best cuts for broth. If you're using a whole chicken, roast it first for a head start on flavor. The schmaltz is non-negotiable—it adds that golden richness. Save your own by rendering chicken skin in a pan, or grab pre-rendered schmaltz from Jewish markets. For the vegetables, fresh is best, but frozen carrots and celery work in a pinch. Look for vibrant colors—the brighter the veggies, the fresher they are.
No schmaltz? Olive oil or duck fat can mimic that richness, though nothing beats the real thing. Short on matzo meal? Use matzo crackers crushed into fine crumbs—just pulse them in a food processor. The bouillon cube is optional but adds that extra layer of umami. If you're avoiding salt, skip it and adjust to taste at the end. For the matzo balls, don't overmix the batter—just combine the ingredients and let them rest for 10 minutes before forming. The secret to light matzo balls is cold water and minimal handling.
This soup gets better with time—make a big batch and store it in the fridge for up to 4 days. The matzo balls can be made ahead and reheated gently in the broth. For freezing, portion the broth and matzo balls separately—they keep for 3 months. I always double the matzo ball recipe because they disappear faster than the soup. Garnish with fresh parsley right before serving—it adds that final pop of color and freshness that makes it feel special.
Why You'll Love This Recipe
- Schmaltz Magic: I’ll be honest—adding that golden chicken fat first thing makes this soup taste like my bubbe’s kitchen. The onions caramelize right into the pot, building layers of sweetness that no store-bought broth can match.
- One-Pot Wonder: Between us, this recipe’s about as hands-off as soup gets. Toss in chicken, veggies, and water, then let the schmaltz work its flavor while you chop parsley or stir a side dish. Minimal chopping, zero stress.
- Leftovers That Shine: I swear by this for lunch the next three days—it only gets better as the flavors meld. The carrots soften just enough to melt in your mouth, and the broth stays rich, not watery. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: A whole chicken costs less than takeout for four, and the schmaltz stretches the flavor without breaking the bank. You’re basically turning cheap cuts into something luxurious—carrots, celery, and all.
Step-by-step instructions for perfect matzo ball chicken soup
Here's how to make the ultimate Jewish chicken soup with fluffy matzo balls that'll have everyone begging for seconds!
🍳 Step 1: Render the Chicken Fat and Brown the Chicken
Heat the 0.5 cup chicken fat (schmaltz) in a large Dutch oven over medium heat until it shimmers. Add the 3.5 lb chicken (whole or pieces), bone-side down, and cook for 8-10 minutes until deeply golden brown on all sides. This step develops incredible flavor through the Maillard reaction.
Don't rush this - you want that fat to render out and create a rich, golden crust. Once browned, remove the chicken and set aside. Keep the fat in the pot—it's the soul of your soup. I like to reserve the chicken pieces for later, as they'll finish cooking in the broth.
👨🍳 Step 2: Sauté the Aromatics for Maximum Flavor
In the same Dutch oven, add the chopped 1 whole yellow onion, 4 whole celery stalks, and 4 whole carrots. Cook for 8-10 minutes until softened and just beginning to caramelize. You want them to release their natural sugars and flavors into that golden fat.
Add the 6 cloves minced garlic and 2 whole bay leaves, cooking for another 1 minute until fragrant. This aromatic base is what makes homemade soup taste so much better than anything from a can. The garlic should be golden but not burned—just a hint of color.
🥘 Step 3: Build the Rich, Flavorful Broth
Pour in 8 cups water (enough to cover the vegetables) and add the 1 piece chicken bouillon cube and 1.5 tbsp salt. Bring to a rolling boil, then reduce heat to low and simmer for 30 minutes to extract maximum flavor from the vegetables.
Return the chicken pieces to the pot, cover, and simmer for another 20-25 minutes until the chicken is fork-tender. The broth should now be deeply golden and full of flavor. Strain out the vegetables and chicken, discarding the bay leaves. Shred the chicken and set it aside for later—you'll add it back when reheating the soup.
👨🍳 Step 4: Make the Perfect Matzo Balls
In a medium bowl, combine the 1 cup matzo meal, 2 whole large eggs, 0.75 cup cold water, 0.5 tsp black pepper, and 1 tsp salt. Mix gently until just combined—don't overmix or they'll be dense. The batter should be thick but pourable.
Drop the mixture by tablespoonfuls into the simmering broth (don't overcrowd). The water should be at a gentle simmer, not a rolling boil. Cover and cook for 20-25 minutes until the matzo balls are golden brown and cooked through. They should float to the surface when done.
🍽️ Step 5: Finish and Serve the Soup
Add the 2 lb Yukon gold potatoes (peeled and cubed) to the broth and simmer for 15-20 minutes until tender. Stir in the shredded chicken and heat through. Taste and adjust seasoning with more salt if needed—homemade broth often needs a little more than store-bought.
Ladle the soup into bowls, garnishing each serving with 2 tablespoons chopped fresh parsley. The perfect bowl should have tender chicken, fluffy matzo balls, and rich, flavorful broth with perfectly cooked potatoes. Serve immediately with crusty bread to soak up every last drop!
Pro Tips For Making Best Homemade Jewish Chicken Soup
- Brown the Chicken First: I learned this the hard way—skipping the sear means flavorless broth. Pat the chicken dry, then brown pieces in schmaltz over medium-high heat until golden on all sides. The crust locks in juices and adds depth that no amount of simmering can replace.
- Cut Celery and Carrots Small: No one likes mushy vegetables in soup. Dice carrots into ¼-inch pieces and cut celery into ½-inch chunks—small enough to cook through but still hold their shape. (Yes, even if you’re impatient like me, resist the urge to make them tiny.)
- Simmer Low and Slow: This isn’t a race. After adding broth and vegetables, reduce heat to a bare simmer—just enough to see tiny bubbles at the edges. Too much heat = cloudy broth and rubbery chicken. Cover and let it work for at least 45 minutes.
- Save the Fat, Use It: That schmaltz isn’t just for flavor—it’s the base. Render it in a cold pot first, then add chicken. If you’re short on time, use a mix of chicken fat and olive oil, but the schmaltz makes all the difference in richness. (I skip this when I’m lazy, but the dish is noticeably better when I don’t.)
Storing and reheating your best homemade jewish chicken soup
Refrigerator Storage
Store your homemade chicken soup in an airtight container (I use glass Pyrex with snap-on lids) for up to 4 days in the fridge. Let it cool completely before refrigerating to prevent condensation, which can dilute flavors.
The soup's taste actually deepens overnight as the ingredients meld together beautifully. 💛
For the matzo balls, remove them from the broth and store them separately in a sealed container. When reheating, drop them back into the broth to maintain their perfect texture. This keeps them from drying out or absorbing fridge odors.
Freezer Storage
Portion the soup into freezer-safe containers (I prefer quart-sized glass containers) with 1-inch headspace for expansion. Freeze for up to 3 months—the broth remains flavorful, though matzo balls may become slightly denser. Label containers with dates to track freshness.
For matzo balls, freeze them separately in a single layer on a tray before transferring to a bag. This prevents them from sticking together. When ready to use, thaw in the fridge overnight and gently reheat in the broth.
Reheating Methods
For stovetop reheating, transfer soup to a pot and warm over medium-low heat for 10-15 minutes, stirring occasionally. Add ¼ cup water or broth if the soup looks too thick. This gentle method preserves the matzo balls' light texture and prevents the broth from splitting.
Microwave reheating works best in 2-minute intervals on 50% power, stirring between each interval. Cover with a damp paper towel to retain moisture. Avoid boiling—this can turn matzo balls rubbery or make the broth cloudy.
Matzo Ball Revival
If matzo balls lose their fluffiness after storage, drop them into simmering broth for 5-10 minutes before serving. This restores their texture while allowing them to absorb fresh flavors. I often reheat them separately in a small pot of broth to ensure perfect results every time.
For extra richness, add a splash of chicken fat (schmaltz) or a pat of butter to the reheated soup. This restores the golden depth that makes homemade soup so special. Garnish with fresh parsley right before serving to brighten the dish. ✨
Nutrition facts
Frequently asked questions
Why does this recipe use chicken fat (schmaltz) instead of oil?
Schmaltz adds that unmistakable depth of flavor that makes traditional Jewish chicken soup so special. The rendered chicken fat creates a golden, rich base that's impossible to replicate with vegetable oils. Plus, it's packed with flavor from the chicken itself—it's like capturing the essence of the bird in every spoonful. For a lighter version, you can substitute with olive oil, but you'll lose some of that authentic taste.
Can I make matzo balls ahead of time?
Make the matzo ball batter up to 24 hours ahead and refrigerate it in an airtight container. When ready to cook, drop them into simmering broth just like fresh ones. For even better results, form them into balls and refrigerate them on a tray before dropping into the broth—this keeps their shape and prevents sticking.
What if I don't have matzo meal?
No problem! You can make a substitute by crushing matzo crackers into fine crumbs in a food processor or blender. For a slightly different texture, mix ½ cup matzo meal substitute with ½ cup all-purpose flour. The matzo balls will still be delicious, though the texture will be a bit denser. This works especially well if you're making them ahead of time.
How do I make this soup vegetarian?
Replace the chicken with mushrooms, tofu, or chickpeas for protein. Use vegetable broth instead of chicken broth, and add an extra bouillon cube for depth. For a vegan version, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) instead of regular eggs in the matzo balls. The soup will still be hearty and comforting, just with plant-based ingredients.
Can I make this soup in an Instant Pot?
Yes! Brown the chicken in a separate pan first, then add it to the Instant Pot with all ingredients except the matzo balls. Cook on high pressure for 25 minutes, then do a quick release. For the matzo balls, make them separately and add them to the broth during the last 5 minutes of cooking. The pressure cooker speeds up the process but may slightly alter the texture of the matzo balls—keep an eye on them to prevent overcooking.