Old-Fashioned Chicken Soup

Old-Fashioned Chicken Soup

Total Time: 2 hours, 30 minutes

Yield: 10 servings

There are times when only the classic will do... like this familiar and nourishing bowl of chicken soup!


  • 1 (about 3 pounds) whole or cut-up chicken
  • 1 onion
  • 1 large carrot
  • 1 rib celery
  • fresh dill and parsley
  • 1 tablespoon salt
  • 2 quarts water


  1. Place chicken in large pot with water. Add onion, carrot and celery cut in small pieces, or whole – if you want to remove vegetables from the cooked soup.
  2. Tie a few sprigs of dill and parsley together with white thread or string and add to pot.
  3. Bring to a boil, cover and simmer two hours.
  4. Remove chicken (may be used for chicken salad), parsley, and dill.


Note: If you make the soup in advance, you can refrigerate it and then skim off any fat from the top. Tip: Serve hot with matzah balls, or egg noodles.


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