Friday night chicken soup is ready in an hour and a half: chicken and root vegetables simmer together until the broth is clear and rich.

The Soup Grandma Used to Make

There's nothing fancy here: chicken, a few root vegetables, and water, but it's exactly that simplicity that makes this the soup every Israeli household knows. The hour and a half of slow cooking is what pulls all the flavor out of the chicken and vegetables.

The Trick to a Clear Broth

Start with cold water, not boiling, so the proteins release slowly instead of clouding the broth. During the first ten minutes of simmering, foam rises to the surface, skim it off gently with a spoon. After that, cook on low heat only, never at a rolling boil.

The recipe

Friday Night Chicken Soup

Clear chicken soup with root vegetables, simmered slowly the way grandma used to make it.

  • Servings 6 servings
  • Prep 20 min
  • Cook 1 hr 30 min
  • Total 1 hr 50 min

Ingredients

Instructions

  1. Place the chicken in a large pot and cover with cold water.

  2. Bring to a gentle simmer over medium heat and skim off the foam that rises to the top during the first ten minutes.

  3. Add the carrots, celery, whole onion, parsley root, and bay leaves.

  4. Lower the heat and simmer for an hour and a half, until the chicken is tender and the broth is rich.

  5. Season with salt and pepper, and remove the whole onion and bay leaves.

  6. Serve hot, and scatter chopped parsley on top.

Frequently Asked Questions

Why is my soup cloudy instead of clear?
Usually because it boiled too hard. Simmer on low heat and skim the foam at the start of cooking.

Can I freeze this?
Yes, up to three months in an airtight container.

How long does it keep in the fridge?
Up to four days in a sealed container.

Can I use chicken breast instead of a whole chicken?
Yes, but the soup will be less rich in flavor. Adding a few wings helps boost the flavor.