Chicken soup from scratch is a staple in my house. As a Jewish mom, It is something I make on a weekly basis for Shabbas (Sabbath.) This soup reminds me that the week is over and I can now fully relax. This is my mother’s recipe. I remember as a child when we used to have guests for Friday night dinner she would get so many compliments on her soup. It’s that good.

This is probably the simplest recipe. Ever. I actually debated sharing this soup because of its simplicity. However, I decided to share it in order to celebrate the primitiveness that this soup brings. Simple is the best way to go, (99% of the time) The only seasoning is salt and dill. There are no tricks or secret ingredients. This chicken soup is perfectly wholesome.

When you serve the soup you can have just the broth or add veggies. You can serve with matzah balls or without. So many options!

INGREDIENTS FOR THE BEST CHICKEN SOUP FROM SCRATCH

• 1 medium onion, peeled and cut into half or quarters
• 4 carrots, peeled and cut into chunks
• 1-2 zucchini peeled and cut into chunks
• 1 tomato halved
• 3 stalks of celery cut into chunks
• 3 chicken leg quarters, bone-in, skin on
• Kosher salt
• 7-8 cups of water or until everything is submerged
• Dill (optional)

PROCESS FOR THE BEST CHICKEN SOUP FROM SCRATCH

• Put all the cut-up veggies and put into your pot. (I used a 5.5 quart for this recipe)
• Wash off your chicken and place into pot
• Season very well with kosher salt and add a few sprigs of dill.
• Add the water
• bring to a boil and then simmer for 3 hours or more.

INGREDIENTS FOR MATZAH BALLS

• 1/2 cup matzah meal
• 2 eggs
• salt and pepper

PROCESS

• Beat the eggs and season with salt and pepper
• Add in the matzah meal and mix until well combined
• let rest in the fridge for about 10 min
• wet your hands and form the mixture into small to medium size balls. Place into boiling soup or boiling water. Simmer on low for about 30 min. I like to put mine directly into my soup and it simmers along with soup.

NOTES

These are the veggies I use, but, go ahead and add in ones that you and your family enjoy. Celery root, parsnip, and turnip give this soup a beautiful flavor as well.

3 hours is the time I feel like it needs to simmer to really achieve the perfect flavor. That being said, when I make this soup it simmers for about 4-5. I like to forget about it on the back burner and let it do its thing. Therefore, the soup becomes beautiful, golden, and rich in flavor.

I DO NOT skim the fat. It gives a wonderful flavor and this soup is not something we eat every day. This is a special dish and once a week I think it’s okay to have some fat and enjoy it too. Amen! However, if you don’t want the fat then go ahead and skim it. Whatever your heart desires.