Let's Eat

The best chicken soup recipes from the JC archives

Our food editor picks the best of the best from our collections of matzah ball soup


Columnist Giles Coren at his home in north London. Byline John Nguyen/JNVisuals 17/05/2023

If Giles Coren’s mission to find his haimish roots via Jewish culinary classics has inspired you, you've come to the right place.

Over the years, I’ve filled the JC’s website with the best recipes for all of your favourites.

So whether you fancy a traditional treat or more modern spin, I’ve got all the bases covered. These three chicken soup recipes are full of flavour:

First up — my personal favourite — evolved after years of tweaking. I present my perfect chicken soup recipe. There’s even a handy You Tube video for you to cook along with.

Anyone who grew up slurping the golden nectar at their grandma’s table will have magical memories of her special soup. Perhaps Evelyn Rose’s classic recipe will be the one that sends you straight back to bubbe. It’s perfectly pared down and I suspect that the white pepper — because no one wants little black specks in their bowl — will bring those memories flooding back.

With good reason, our Friday night favourite is reputed to have restorative properties. This recipe from Dr Rupy Aujila for Ayurvedic Jewish Penicillin takes things up a notch with added ginger, turmeric and other spices, and swaps out traditional kneidlach for more nutritionally beneficial brown rice. I’m sure it’s super healthy with the generous helping of cabbage, but I’m not sure Grandma Betty would have much truck with brown rice replacing the mini pasta stars we’d scoop onto our slices of white Mother’s Pride. I'll forgive the good Dr as he has included his version of gribenes, the addictively crunchy chicken 'crackling'.

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