This mouthwatering Chicken Soup with Matzah Balls is one of the main dishes on the Jewish holiday of Passover. 


  • 1 whole chicken
  • 2-3 large carrots, chopped
  • 3 celery stalks, chopped
  • 1 onion, cut in half
  • 1 medium turnip, chopped
  • 2 parsnips, chopped
  • Dill
  • Parsley
  • Thyme
  • 1/2 tbsp whole peppercorns
  • 1/2 tsp turmeric for color
  • salt and pepper to taste


  • Place chicken and vegetables in a pot and cover with 5 litres of water.
  • Add fresh dill, parsley, peppercorns and thyme.
  • Simmer for 1 hour.
  • Remove chicken and veggies from the pot and let it simmer additional hour with the cover on.
  • Shred chicken while still warm (you will need only half of it, the rest you could use for chicken salad or sandwiches).
  • Allow soup to cool, and place in a fridge.
  • Skim any remaining fat off the top.
  • Reheat to serve.
  • Add chicken, matzah balls and desired vegetables.