Soups & Stews
This 2nd Ave Deli chicken soup recipe brings the iconic flavors of New York City into your kitchen with tender chicken, rich broth, and perfectly fluffy matzo balls. The secret lies in slow-simmered chicken stock infused with garlic, peppercorns, and just the right amount of salt—just like the original. Every spoonful delivers that comforting, familiar taste that makes this soup legendary.
The magic starts with a well-seasoned chicken base, where the meat becomes fork-tender after hours of simmering. Traditional vegetables like carrots, celery, and onions round out the flavor, while the matzo balls—light as air and never soggy—are the star. This isn’t just soup; it’s a taste of nostalgia, a dish that feels like a warm hug in a bowl.
What sets this recipe apart is the balance of simplicity and authenticity. No shortcuts here—just a method that delivers restaurant-quality results at home. The broth is deep and aromatic, the chicken falls apart easily, and the matzo balls achieve that perfect, pillowy texture. Serve with crusty rye bread or pickles for the full experience.
This recipe is designed to be your go-to for family dinners, holiday gatherings, or whenever you crave something hearty and comforting. The flavors develop over time, so patience pays off in every bite. Let’s get cooking—your taste buds will thank you.
Ingredients for 2nd ave deli chicken soup
Six ingredients for the broth, eight for the matzo balls—just like the original 2nd Ave Deli.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breasts 🍗 | 2 ½ lb | Bone-in, skin-on for flavor |
| Chicken Feet 🦶 | 12 whole | For collagen-rich broth |
| Yellow Onions 🧅 | 2 whole | Medium, roughly chopped |
| Carrots 🥕 | 4 whole | Medium, peeled and chopped |
| Celery Stalks 🧅 | 4 whole | Trimmed, chopped |
| Garlic Cloves 🧄 | 8 cloves | Crushed, not minced |
| Black Peppercorns 🌶️ | 1 tbsp | Whole, lightly crushed |
| Bay Leaves 🌿 | 2 whole | Dried, standard size |
| Salt 🧂 | 2 tbsp | Kosher or sea salt |
| Fresh Dill 🌿 | ¼ cup | Chopped, for garnish |
| Matzah 🍞 | 1 package | Plain, 14 oz box |
| Large Eggs 🥚 | 4 whole | Room temperature |
| Water 💧 | 1 ½ cups | Cold, for matzo balls |
| Chicken Fat 🫒 | 2 tbsp | From roasted chicken |
| Matzo Meal 🌾 | ½ cup | Ground matzo, optional |
The chicken feet are non-negotiable—they give that deep, gelatinous richness you can't get any other way. Get them at a Jewish market or online—they're usually sold frozen. The chicken breasts? Bone-in, skin-on is key—it adds flavor to the broth. If you can't find chicken feet, extra chicken backs or necks work in a pinch, but it won't be quite the same. For the vegetables, carrots, celery, and onions are the holy trinity—don't skip any. The garlic and peppercorns should smell like a spice shop when you crush them.
No chicken feet? Use 1 lb extra chicken backs or necks—they'll give you collagen but won't be as rich. For the matzo balls, egg whites only is traditional, but I often use whole eggs for extra richness. The matzo meal is optional but adds that signature texture—grind your own from plain matzo if you want to go all out. The broth needs at least 4 hours of simmering—don't rush it. And for the love of soup, use kosher salt, not table salt. The flavor difference is night and day.
Broth keeps for 5 days in the fridge or 3 months in the freezer—make a double batch. Matzo balls are best made fresh but can be prepped a day ahead—just don't cook them until serving. The chicken should be fork-tender after simmering, not rubbery. Store matzo ball dough in the fridge for up to 24 hours before cooking. And trust me, leftovers taste even better the next day—the flavors meld perfectly.
Why You'll Love This Recipe
- Fewer Cuts, Same Magic: I swear, the chicken feet add that deep umami punch without extra prep—just toss them in whole. The onions, carrots, and celery? One quick chop, and you’re done. Honestly, I’ve made this while scrolling through emails.
- That Crispy, Gelatinous Bite: Between us, the chicken feet turn into these little flavor bombs—crispy outside, jelly-like inside. Pair that with tender chicken breasts and the sweetness of caramelized onions, and you’ve got a soup that tastes like a hug from your favorite deli.
- Weeknight to Potluck Hero: This soup is my go-to for lazy Mondays and holiday gatherings. Double the batch, reheat for days, or serve it cold with crusty bread—it’s the kind of dish that works everywhere, even when you’re winging it.
- Budget That Doesn’t Skimp: Chicken feet stretch the broth, so you get way more soup for less money. Plus, the chicken breasts stay juicy, so no sad, dry bites here. I’ll be real: my wallet thanks me every time.
Step-by-step instructions for 2nd Ave Deli-style chicken soup
Here's how to make the legendary matzo ball soup that'll have everyone asking for seconds.
Roast Chicken for Rich, Flavorful Broth
Preheat your oven to 425°F. Pat the 2.5 lb chicken breasts dry and season generously with 1 tbsp salt and ½ tbsp black peppercorns. Place them on a rimmed baking sheet and roast for 30-35 minutes until the internal temperature reaches 165°F and the juices run clear. While they cook, you'll want to save that rendered chicken fat—it's pure flavor gold.
Remove the chicken from the oven and let it rest for 10 minutes before shredding. Use two forks to pull the meat into ½-inch strips. Set aside for later. Meanwhile, carefully skim the 2 tbsp chicken fat from the baking sheet—you'll need it for the matzo balls. Keep the roasting pan for the next step.
Build the Collagen-Rich Broth
In the same roasting pan, add the 12 whole chicken feet and 2 whole yellow onions (roughly chopped). Pour in 8 cups cold water (yes, you'll need more water than listed—this is key for proper broth concentration). Bring to a boil over high heat, then reduce to a simmer.
Add the 4 whole carrots, 4 whole celery stalks, 8 cloves garlic cloves, remaining 1 tbsp black peppercorns, 2 whole bay leaves, and remaining 1 tbsp salt. Simmer uncovered for 90 minutes, skimming any foam that rises to the surface. The chicken feet will break down and release collagen, giving your soup that signature 2nd Ave Deli richness.
Make the Signature Matzo Balls
In a large bowl, whisk together the 4 whole large eggs, 0.5 cup matzo meal, 0.5 cup cold water, and 1 tbsp salt until smooth. The batter should be thick but pourable—if it's too thick, add 1 more tablespoon cold water. Here's the thing—don't overmix or your matzo balls will be dense instead of light and fluffy.
Heat the 2 tbsp chicken fat in a small pot over medium heat until shimmering. Drop 1-tablespoon portions of the matzo ball batter into the fat, using a spoon to shape them into balls. Fry for 4-5 minutes until golden brown on all sides. Remove with a slotted spoon and drain on paper towels. Keep them warm while you finish the soup.
Assemble and Simmer the Soup
Strain the broth through a fine-mesh sieve into a large pot, pressing down on the vegetables to extract maximum flavor. Return the broth to the heat and bring to a gentle simmer. Add the shredded chicken, 4 whole carrots, 4 whole celery stalks, and 2 whole yellow onions (chopped). Simmer for 15 minutes to let the flavors meld together.
Season with additional salt if needed—this is where you'll taste the magic. The soup should be flavorful but not overwhelmingly salty. Stir in the 0.25 cup fresh dill just before serving to preserve its bright flavor. Ladle the hot soup into bowls and float 2 matzo balls in each serving. Garnish with extra dill if you're feeling fancy.
Pro Tips For Making 2nd Ave Deli Chicken Soup
- Simmer Chicken Feet First: I learned this the hard way—if you toss chicken feet in with the breasts, you’ll end up with chewy, rubbery bits instead of tender, gelatinous goodness. Start them in a separate pot with just water and a pinch of salt for 45 minutes at a gentle boil, then add them to the main pot. That extra time breaks down the collagen without overcooking the breasts.
- Char the Onions Deep: Skip the slow sauté—this isn’t a delicate dish. Get your onions downright blackened in spots (5-7 minutes over medium-high heat) before adding anything else. That caramelized bitterness cuts through the richness of the chicken feet and makes the whole soup taste like it’s been simmering for hours, not minutes.
- Don’t Crowd the Pot: I used to jam everything in there like a college dorm, and the soup would turn murky and bland. Leave at least an inch of space between ingredients when you add them—especially the chicken breasts. A tight pot traps steam, which dulls flavors and makes the broth watery. If needed, work in batches.
- Upgrade with a Splash of Vinegar: Sounds weird, but it works: Add 1 tablespoon of apple cider vinegar when you taste the broth. It brightens the chicken feet’s umami without overpowering, and it’s faster than waiting for a long simmer to develop depth. (Yes, even if you’re impatient like me.)
Perfect pairings for 2nd ave deli chicken soup
Classic Side Pairings
Nothing complements this soup like crusty rye bread—its hearty texture soaks up every last drop of broth. I love using Schwartz's Deli Rye from the grocery store, but any good-quality rye works. For a lighter option, pumpernickel bread adds a slightly sweet contrast that balances the soup's savory notes. 🥖
Pickled Vegetables
The tangy crunch of pickles cuts through the richness of the matzo balls and broth. I keep a jar of kosher dill pickles on hand for this dish—their bright acidity refreshes your palate after each spoonful. For something different, try pickled red onions or sauerkraut for a probiotic boost. Store-bought works, but homemade pickles elevate the experience even more.
Warm Pretzel Bites
For a fun, interactive touch, serve warm pretzel bites with mustard on the side. The salty, chewy texture pairs surprisingly well with the light matzo balls. I like Annie's Organic Pretzel Bites for convenience, but homemade pretzels with a sprinkle of coarse sea salt take this pairing to the next level. 🧀
Drink Pairings
A crisp white wine like Sauvignon Blanc from New Zealand complements the soup's bright flavors. I reach for Oyster Bay Sauvignon Blanc—its citrus notes mirror the fresh dill and garlic in the broth. For beer lovers, a lager such as Stella Artois or Peroni provides a clean, refreshing contrast without overpowering the soup.
Dessert Finish
End the meal with a classic apple strudel or chocolate babka to satisfy any lingering cravings. The warm spices in the strudel echo the soup's aromatic profile, while the rich chocolate babka offers a decadent finish. I often make a small batch of Grandma's apple strudel—it's a family favorite that never disappoints.
Nutrition facts
Frequently asked questions
Why do I need chicken feet for this recipe?
Chicken feet are the secret to that signature 2nd Ave Deli broth richness. They break down during simmering to release collagen, creating a naturally thick, gelatinous texture that makes this soup legendary. If you absolutely can't find them, use 1 lb extra chicken backs or necks—they'll give you some collagen but won't be quite as flavorful.
Can I make the matzo balls ahead of time?
You can absolutely prep the matzo ball dough a day ahead! Store it in the fridge in an airtight container. Just don't cook them until serving—freshly fried matzo balls are always best. For extra convenience, you can even freeze cooked matzo balls (up to 3 months) and reheat them in the soup before serving.
How do I keep my matzo balls from sinking?
The key is using room temperature eggs and cold water in the batter. Also, don't overmix—the batter should be thick but pourable. When frying, use plenty of chicken fat (or oil) and maintain medium heat. If they start sinking, they're likely too dense from overmixing or not enough fat.
What's the best way to store leftovers?
Store the soup (without matzo balls) in the fridge for up to 5 days or freeze for 3 months. Keep the matzo balls separate until reheating—freshly fried ones are always best! When reheating, add them to the hot soup just before serving so they stay light and fluffy. The flavors actually improve overnight as everything melds together.
Can I use store-bought chicken broth?
While you can use store-bought broth in a pinch, homemade is what gives this soup its authentic 2nd Ave Deli taste. The chicken feet and slow simmer create a depth of flavor you just can't replicate. If you do use store-bought, look for a high-quality, low-sodium chicken broth and add extra salt and peppercorns to taste.