Chicken Soup

This is the base for comfort food like chicken noodle and matzo ball soup, and a generations-old remedy for the common cold. For the chicken, you can either purchase a chicken already cut into parts—at the meat counter of the supermarket or in the refrigerated meat section—or you can buy a whole chicken and cut it up yourself

Serves: 8Hands-on: 15 minutesTotal: 2 hours 15 minutesDifficulty: Medium

Serves: 8


  • 4 cups water
  • 4 cups chicken broth
  • 1 chicken (4 lbs.), cut in 8 pieces
  • 4 medium carrots, peeled and sliced
  • 1 large onion, peeled and diced
  • 2 stalks celery, sliced
  • 1 clove garlic, peeled and minced
  • 3 peppercorns
  • 1 bay leaf
  • ½ tsp. turmeric
  • ¼ tsp. salt
  • ¼ cup chopped fresh parsley


  • Put the water, chicken broth, chicken, carrots, onion, celery, garlic, peppercorns, and bay leaf in a large soup pot. Bring to a boil over high heat. Reduce heat to low and simmer uncovered for 2 hours.
  • Using a slotted spoon, remove the chicken from the broth and set aside until it is cool enough to handle.
  • Remove bay leaf and peppercorns from soup broth and add turmeric and salt to taste.
  • Remove the bones and skin from the chicken meat and discard. Chop the meat into bite-size pieces and return it to the soup broth.
  • Serve soup sprinkled with parsley.