Chicken Soup Recipe

a/Recipes/Student Living by

Jewish mothers have been telling their kinderlach—children in Yiddish—for centuries, that a bowl of hot chicken soup can cure any ailment, physical or emotional. As flu—and finals—season kicks in, put away the ramen noodles and make yourself a (really) big pot of chicken soup. It freezes extremely well, and it never hurts to have some around when you’re just not feeling yourself.


16 cups cold water

6 skinless chicken thighs

3 whole onions, peeled

4 carrots, cut in thirds

3 stalks celery, cut in thirds

3 parsnips, cut in thirds

Handful fresh dill

Handful fresh parsley

Salt and pepper to taste

1 cup broad egg noodles


Wash, peel, and cut fresh vegetables. Combine all ingredients in a pot, and bring to boil. Skim the foam from the top, then reduce heat to medium-low. Cover and simmer for three hours. My grandmother would add some matzo balls (or kneidlach) before serving, but some broad egg noodles will do just fine. Add salt and pepper to your liking, and enjoy!