Yenta Levin’s Chicken Soup Goyimme

Matzoh-free, like the shiksas make …

“So who needs matzoh?”


Back in the old neighborhood in Sarasota, my mother (God rest her soul!) used to make chicken soup, oy did she make! With the chicken bones and the big pot and the onions and the chopping and dicing and seasonings and the boiling, always with the boiling – all day…and for what? So the other loudmouth old bitties in her mah-jongg group could all chime in, with their comments!? “Too much salt,” “have you tried with the ‘no-fat?’ “ “what’s with all the pepper?”


All day she would slave with the rolling pins and the apron, the hairnet and the handmade noodles, the chicken boiling and the smell that would last until Passover! Enough, already – it’s just soup, ma! I’m going to lay out at the beach!


So my neighbor, Betty Holden, God love her – she’s so goy she puts Miracle Whip her Oscar Mayer pastrami-slices sandwich with Wonder Bread (!) – she makes this soup…and it’s to die for! Go figya! Anyway, it takes but an hour, she buys the rotisserie chicken from Costco and the Swanson chicken broth from a can and uses ReaLemon instead of fresh, but – ask me –do I care???



Just be gentle when adding the hot broth to your egg mixture (to temper), and the rest couldn’t be easier. This is a smart trick for making rich the soup without all the cream, and produces a broth that’s easy on the stomach – no bloating!


So enjoy!


  • 1 tablespoon extra-virgin olive oil
  • garlic cloves, minced
  • 3 medium carrots, finely chopped
  • 1 large leek, finely chopped (or onion)
  • 10 cups unsalted chicken stock
  • 2/3 cup dry jasmine rice
  • 1/2 cup fresh lemon juice (from 2 large lemons)
  • 2 large eggs
  • 1 tablespoon finely chopped fresh dill
  • 4 cups loosely packed spinach, stems removed
  • 1 rotisserie chicken, meat picked and shredded into bite-size pieces (about 14 ounces)
  • 2 teaspoons kosher salt
  • Cracked black pepper, for serving (optional)

How to Make It

Step 1

Heat oil in a large stockpot over medium heat. Add garlic, carrots, and leek to pan; cook, stirring frequently, for about 10 minutes or until vegetables are soft and aromatic. Add chicken stock to vegetables and increase heat to medium-high; bring to a boil. Add rice and reduce heat to medium-low; cook, stirring occasionally until rice is nearly done, about 20 minutes.

Step 2

Whisk together lemon juice and eggs in medium bowl. Slowly pour 1 cup of hot broth into egg mixture, whisking constantly, then pour egg mixture back into the pan, stirring. Add dill, spinach, chicken, and salt; allow spinach to wilt and soup to heat back up, about 10 minutes. Sprinkle with black pepper, if desired.

Dump it all into a slow-cooker, so you’ll have another dish the help will have to wash.

So serve already. Eat!


“I think they call it a ‘shlong’! “




Serves 8 (serving size: 1 1/2 cups)


Posted in: Recipes