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chicken soup

Name: chicken soup
Cuisine: Ashkenazi Jewish
Ingredients: 1 whole or 3-4 lbs whole chicken or chicken parts; 2 large carrots; 2 celery stalks; 1 large onion; a handful parsley; 8 cups water; to taste salt; 5-6 whole peppercorns

Chicken soup is a beloved staple in Ashkenazi Jewish cuisine, often served on Shabbat and holidays. It is characteristically a clear broth made from simmered chicken, vegetables, and sometimes matzo balls, symbolizing comfort and healing within the culture.

8 ingredients

savoryherbalcomfortingumami

Culinary DNA Preview

Ashkenazi Jewish70%

Eastern European30%

Ingredients

whole chicken or chicken parts
1 whole or 3-4 lbs
carrots
2 large
celery stalks
2
onion
1 large
parsley
a handful
water
8 cups
salt
to taste
peppercorns
5-6 whole

Method

Steps not available

Origin Story

This dish has roots in Eastern European Jewish communities where resourceful use of chicken and seasonal vegetables created a nourishing soup central to festive and weekly meals.

Culinary DNA

Ingredient ancestry breakdown

Ashkenazi Jewish70%

ingredients+techniques

Eastern European30%

ingredient_origin

Techniques

simmering skimming straining

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