Easy Classic and Keto Passover Chicken Soup Recipe

Let’s talk chicken soup. The golden broth of life, the elixir of comfort, the dish that says, “You’re home.” But what happens when Passover rolls around and your soup preferences take a detour down Memory Lane (hello, Bubby’s classic recipe) or Keto Boulevard (because, carbs)? We’re covering both bases here with two fabulous recipes that will satisfy everyone around your Seder table.

So, grab your soup pot and your apron, and let’s dive in.

First up, the classic chicken soup. A recipe that’s as nostalgic as it is foolproof. This is the soup that warms hearts, soothes souls, and wins you the “Best Cook in the Family” award every time.

What You’ll Need:
This chicken soup recipe starts (unsurprisingly!) with a whole chicken (because flavor starts at the bone) and an all-star lineup of veggies: carrots, parsnips, onions, turnips, and celery. Add in a bouquet garni (that’s a fancy way of saying a tied-up bundle of parsley and dill), whole peppercorns, consommé mix, and a consommé stock cube.

How to Make It:

1. Rinse your chicken like you’re sending it to the mikvah. Place it in a big pot, add water, and bring it to a boil.

2. Skim off any foam (or “soup scum,” as Bubby might call it), and toss in the veggies, bouquet garni, consommé mix, and stock cube.

3. Let the chicken soup simmer, covered, for an hour and a half.

4. Remove the bouquet garni and fish out the chicken. Break it into pieces to serve alongside your soup.

Optional: Garnish with a sprinkle of parsley or dill. (Because a little greenery never hurt anyone.)

Pro Tip: Refrigerate the chicken soup overnight and skim the fat off the top the next day. It’s like soup magic: it tastes even better when reheated.

Now, for those of you embracing the keto life but still craving that Passover soup experience, this keto chicken soup is low-carb, gluten-free, and still hits all the right nostalgic notes – even without matzo in the “matzo balls.”

Matzo Ball Magic (Without the Matzo):
You’ll need ground chicken, chicken stock, ground almonds, coconut flour, crushed garlic, an egg, coconut oil, and a few seasonings. The result? Fluffy, flavorful “faux-matzo” balls that are so good, you might not miss the original.

Making the Faux-Matzo Balls:

1. Mix all the ingredients in a bowl with your hands. Yes, your hands. It’s messy but oddly therapeutic.

2. Chill the mixture for a couple of hours. (Patience, friends.)

3. Wet your hands, roll the mixture into balls, and let them chill again while your soup comes together.

4. Boil salted water, toss in the matzo balls, and let them cook for 8 minutes.

Keto Chicken Soup Base:
This soup doubles down on veggies, with fennel and shiitake mushrooms joining the usual suspects: chicken, onions, carrots, celery, garlic, and parsnips. Add bay leaves, peppercorns, parsley, dill, and a pinch of love.

How to Make It:

1. Place chicken and veggies in your pot, cover with water, and bring to a boil.

2. Skim the chicken soup scum (it’s a universal truth: great soup requires skimming).

3. Toss in your spices, parsley, and dill. Simmer low and slow for two hours.

4. Strain the chicken soup and adjust the seasoning.

Pro Tip: Serve the soup with the faux-matzo balls for a keto-friendly Passover dish that feels indulgent but keeps your carb count low.