Yield: 4

Adapted from: The Immigrants Table

This Jewish chicken soup recipe, passed down in my family through generations of women, offers the ultimate comfort in a bowl – a rich, nourishing broth with tender chicken.
Prep: 15 Cook: 75

• 8chicken thighs bone-in and skin-on
• 1large onion quartered
• 1bunch dill
• 3celery stalks chopped
• 2bay leaves
• 6whole peppercorns
• 3whole allspice berries
• salt and pepper to taste
• 8cups water

In a large pot, combine the chicken thighs, onion, dill, celery, bay leaves, peppercorns, allspice, and water. Season generously with salt and pepper.

Bring to a boil over high heat.

Reduce the heat to low, cover the pot with the lid slightly ajar, and simmer for 1 hour 15 minutes.

Remove chicken thighs from the pot and set aside.

Strain the broth through a fine mesh strainer into another pot. Discard solids.

Once chicken is cool enough to handle, remove meat from bones and shred into bite-sized pieces.

Return shredded chicken to broth.

Taste and adjust seasoning as needed.

Serve hot, garnished with fresh dill if desired.