Joy’s Chicken Soup (Simplified)


One of the tough things about conversion is that new Jews enter the community without the ready-made family traditions of many (but not all) “born” Jews. I was given a lovely gift by Joy Krauss, z”l, who shared with me many of her family recipes for traditional foods.

This is a simplified version of Joy’s Chicken Soup.

— Easy Chicken Soup —

4 chicken thighs, with skin and bone
2 carrots, cut in large pieces
2 or more celery tops
1 onion, peeled and quartered
small bunch fresh dill weed
6 whole peppercorns
cold water to cover

Put all ingredients into a big soup pot over medium heat. Simmer, uncovered, until the chicken is falling apart. Cut up the larger pieces of chicken meat.

Take all solids out of the pot. Pick the meat off of the bones, throw away the skin and bones. Toss out the dill weed. Chop the carrots, celery and onion. Put them with the chicken meat.

Strain the liquid, return it to the pot.

Return the chicken, carrots, celery and onion to the pot, stir together, and serve. Season to taste with salt and pepper.

(An adaptation of a Lithuanian Jewish recipe from Joy Krauss, z”l)

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Rabbi Ruth Adar is a teaching rabbi in San Leandro, CA. She has many hats: rabbi, granny, and ham radio operator K6RAV. She blogs at and teaches at Jewish Gateways in Albany, CA.

2 thoughts on “Joy’s Chicken Soup (Simplified)”

  1. You may want to try adding a couple of ( chopped) parsnips to the soup. And then some fresh parsley before serving.
    And I only use kosher salt. It makes a difference! Enjoy!
    Oh. And I always keep some soup in the freezer, just in case of the sniffles.

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