Chicken Soup for Knaidelach

It wouldn’t seem like Passover without a delicious bowl of chicken soup to start the meal. This gluten free soup is best served over knaidelach. Need a gluten free knaidelach recipe? Check out my Gluten Free Potato Knaidelach, which make an excellent GF alternative to matzo balls. If you don’t wish to serve knaidelach, add more vegetables for a heartier soup. Carrots, celery, and zucchini all work well.

Recommended Products:

Stock Pot

Mesh Strainer

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Chicken Soup for Knaidelach


  • 1 whole chicken or chicken pieces, 4-5 pounds total (no giblets)
  • 6 celery stalks with leaves, chopped into thirds
  • 6 whole carrots, peeled and chopped into thirds
  • 1 large brown onion rinsed and halved, outer skin intact
  • 5 sprigs of fresh curly-leafed parsley
  • 1 tbsp whole black peppercorns
  • 2 tsp whole cloves
  • 2 bay leaves
  • 1/2 bunch of fresh dill, lower stems removed
  • Kosher or sea salt to taste

You will also need

  • stockpot, strainer
Prep Time: 15 Minutes
Cook Time: 2 Hours 45 Minutes
Total Time: 3 Hours
Servings: 8-12 servings depending on the size of your stock pot
Kosher Key: Meat, Kosher for Passover
  • Rinse the chicken and place it in a tall stockpot. Cover the chicken with water, reserving about 3 inches of space at the top of the pot. Bring to a slow boil over medium high heat. As the chicken cooks, a fatty foam will start to rise. Skim this foam from the surface. Add celery, carrots, onion, parsley, peppercorns, cloves, bay leaves, and a few sprigs of the dill to the pot. Add 1 tbsp of salt, then stir till all the vegetables are moistened and simmering in the broth. Cover pot, reduce heat to medium, and allow pot to simmer for two hours. Mince the remaining dill and set aside.
  • After the soup has simmered, allow it to cool for about 30 minutes. Strain the broth with a mesh strainer. Reserve the carrots, celery, and chicken; discard parsley, cooked dill, cloves, peppercorns, and bay leaves. Pull meat from the chicken in bite-sized pieces and return to the broth. Add carrots and celery back to the broth. Add the remaining minced fresh dill to the stockpot, then return the soup to a slow boil. Taste the broth. Add more salt, if desired– be sure to add slowly, don’t over-salt!
  • Ladle hot soup into bowls over Matzo Balls or Gluten Free Potato Knaidelach, if desired. Store unused knaidelach separately from the soup, otherwise they’ll turn mushy.

Comments (2)Post a Comment

  1. been cooking chicken soup for many years,and have been using an old Jewish recipe brought along by my family from Russia/Poland.I do not use dill,cloves,and bay leaves because i prefer the more natural chicken flavor.It is better to use koshered chicken,the fresher,the better and skinned to cut down on the fat.It’s important to enhance the taste by adding to the pot 1 hour before finishing cooking,2 Telma chicken cubes,broken-up.
    Try this recipe,and i think you will like it!
    Also,in preparing your whole chicken,cut it into quarters,soak it in cold salt water for at least 1/2 hour,then scald it for 3 minutes,then wash with cold water.This prep will yield a rich delish soup,and boiled chicken!
    Let me know how it turned-out
    btw,you sure are a beautiful cook!

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