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Hot chicken soup with vegetables and vermicelli noodles
Golden chicken soup served with fresh vegetables, fine noodles, and parsley.

Classic Golden Chicken Soup ("Jewish Penicillin")

Author: Flavelo
Recipes Soups
The queen of Sunday lunches. A good chicken soup is a game of patience: starting with cold water allows the flavors, collagen, and minerals to slowly dissolve from the meat. If it boils rapidly, it becomes cloudy; if the surface just barely shimmers, you get a crystal-clear, golden essence.
🕒 Prep Time 20 mins
🍳 Cook Time 2 hrs 30 mins
⌛ Total Time 2 hrs 50 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Hungarian / Jewish

Ingredients

Equipment Needed

  • Large stockpot (min. 5 quarts)
  • Fine mesh strainer
  • Ladle
  • Cutting board

Allergen Information

⚠️ Wheat (if served with noodles)
⚠️ Egg (if noodles contain egg)

Instructions

1 ✓

Wash the chicken parts, place them in the pot, and cover with the cold water. Begin heating over low heat.

Tip: Starting with cold water helps extract flavors and nutrients from the meat into the broth.
2 ✓

When it reaches a boil, gently skim off the gray foam that forms on the surface using a strainer.

Tip: This foam is coagulated protein; if left in, it will make the soup cloudy.
3 ✓

Add the salt, peppercorns, garlic, and the washed onion (leave the skin on). Reduce heat to the lowest setting so the liquid barely shimmers.

Tip: The onion skin imparts a beautiful golden-yellow color to the soup.
4 ✓

After about 1 hour, add the peeled vegetables (left whole or in large chunks). Continue simmering until everything is tender (another 1-1.5 hours).

Tip: Vegetables cook faster than meat, so adding them later prevents them from disintegrating.
5 ✓

Once done, let it rest for 10 minutes, then carefully strain the broth. Serve the vegetables and meat separately, and the broth with fine vermicelli noodles.

Tip: Resting allows any remaining sediment to settle to the bottom.

Recipe FAQ

Why is my soup cloudy?
It boiled too vigorously. Stock should only simmer gently!
When should I add the vegetables?
About halfway through cooking, or after skimming the foam, otherwise they will turn to mush before the meat is tender.

Ingredients

  • 2 lbs chicken parts (backs, wings, necks, giblets)
  • 3 medium carrots
  • 2 medium parsnips
  • 1/2 small celery root (or 2 stalks celery)
  • 1 medium yellow onion (skin on)
  • 2 cloves garlic
  • 1 tbsp salt (to taste)
  • 10 whole black peppercorns
  • 1 bunch fresh parsley
  • 2.5 quarts cold water