Please consult the OU's guidelines for checking fruits and vegetables.

This recipe is kosher for Passover.

Good Old-Fashioned Chicken Soup

Courtesy of Women's Branch of the Orthodox Union | Meat

Chicken Soup


1 chicken (about 3 lbs) or 1 cut-up chicken

1 onion

1 large carrot

1 rib celery

Fresh dill and parsley

1 tbsp salt

2 quarts water


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 cooked soup.  Tie a few sprigs of dill and parsley together with white thread or string and add to pot.  Bring to a boil, cover and simmer 2 hours.  Remove chicken (may be used for chicken salad), parsley and dill.

If you make the soup in advance, you can refrigerate it and then take off any fat from the top.

Serve hot with matza balls, Pesach noodles or egg “noodles” – see index.