Chicken Soup
Ingredients
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1 soup chicken (4-5 lbs) cut in to quarters
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31/2 quarts of water
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2 onions (cut in half)
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1 tablespoon of salt
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2-3 carrots
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3 stalks of celery
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1 tablespoon dry dill (0r 2 sprigs of fresh dill)
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3-4 sprigs of parsley
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Clean chicken. Rinse in water and salt.
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Combine with 3 quarts of water and onions in large stock pot. Bring to a boil,cook over medium/low heat for about 1 1/2 hours.
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Add remaining ingredients.
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Cover and cook over low heat for 1 hour more.
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Let stand, refrigerate overnight.
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Next day: Skim off and discard chicken fat.
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Heat over low heat until lukewarm. Remove chicken and set aside. Remove remaining ingredients (keeping all broth in the pot) and discard.
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Stain remaining soup into a smaller pot. Add salt and pepper to taste.
Continue to heat on medium heat and serve.
Matzo Balls:
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5 tablespoons (level) of either chicken fat or vegetable oil
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5 extra large eggs, beaten
Combine with 5 tablespoons of seltzer water and mix. In a separate bowl, combine the following dry ingredients:
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1 1/4 cup matzo meal (unsalted and do not get matzo ball mix)
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1 level teaspoon of salt
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1/8 teaspoon of pepper
Mix dry ingredients into egg mixture. Cover and refrigerate overnight (best – if pressed for time, refrigerate for as long as you can)
In a large pot add water and salt. Bring to a boil. Make the matzo balls and drop in the boiling water. Cook at full boil for 30-45 minutes.
Add to your soup and serve. This is an elegant and lovely soup.
I have made this and added noodles and chicken and sliced carrots. The carrots and noodles will cook quickly and the broth is wonderful. The chicken you have already cooked.