Jewish Dill Chicken Soup

    33 minutes

    This soup will cure what ails you. Made with a whole chicken, this soup is simmered for 3 hours and will make you feel better when you're sick. Jewish penicillin.


    Queensland, Australia
    2 people made this

    Serves: 6 

    • 1 whole chicken
    • 5 carrots, sliced
    • 4 sticks celery, sliced
    • 1 large onion, peeled and cut into chunks
    • 2 bay leaves
    • 1/4 cup fresh dill
    • salt and white pepper, to taste
    • 1/4 cup fresh parsley, chopped
    • 1 cup peas

    Preparation:30min  ›  Cook:3min  ›  Ready in:33min 

    1. Place the chicken in a stock pot. Pour in enough water to cover. Bring to a boil and for the first 15 minutes, skim off any foam that comes to the surface. Add in the carrots, celery, onion, bay leaves, dill, salt and pepper. Simmer for 2-3 hours, slightly covered.
    2. Strain soup into another stock pot and skim off any fat. Return vegetables to the sauce pan and add the parsley and peas. Chop the meat off the chicken and add that to the soup as well. Serve when peas are cooked through.

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    Great soup!  -  14 Oct 2012