CHICKEN SOUP INGREDIENTS
3 1/2-4 1/2 lbs
fresh chicken, skin removed cut up
( use neck & giblets but not the liver, See Note below, use a fresh chicken.)
chicken broth, heated
( College Inn Brand, (or more)
onion, cut up into pieces
carrot, cleaned and cut up into pieces
celery, cleaned and cut up into pieces
leek, cleaned, cut up into pieces
( sand removed)
potato, cleaned and cut up
( or Russet potato with the skin on)
parsnip, cleaned and cut up
turnip, cleaned and cut up
parsley, cleaned stems removed
dill, cleaned stems removed
yellow food coloring
( bijol, substitute turmeric)
salt & pepper
SMALL SIDE DISHES
cooked egg noodles
MATZO BALL INGREDIENTS
( Streit's or similar brand, 8oz)
( substitute Egg Beaters)
( substitute melted margarine, no olive oil)
( substitute seltzer water)
- CHICKEN SOUP INSTRUCTIONS De-bone the chicken breasts, cut up into thin small strips, then place in the refrigerator (the chicken will be added later on).
- Heat a large"non-reactive pot" filled with cold water and bring to a boil, add the cut up chicken pieces and giblets.
- When almost boiling, remove the chicken and discard the water.
- In a clean"non-reactive pot" add 6 cups of cold water and the chicken pieces.
- Bring to a boil, lower the heat to very low (that is a few bubbles coming up at a time), cover and simmer for about 2-3 hours.
- Skim off any foam/dirt which may develop on the top, from time-to-time.
- While the soup is simmering, make the Matzo Balls as described below.
- After chicken has simmered for 2-3 hours, discard the chicken& bones and put broth through a strainer to remove any particles remaining; then back into a clean pot.
- Add the 4+ cups of heated chicken broth, onion, carrot, celery, leek, potato, parsnip, turnip, parsley, dill and cut up pieces of chicken breast meat.
- Add salt& pepper to taste and Bijol food coloring.
- Simmer low/medium heat for about 15 minutes.
- Next add the 10-12 Matzo Balls and simmer for about another 15 minutes.
- Serve in individual bowls and add to your liking farfel, soup nuts, shredded eggs, cooked egg noodles… NOTE: Do not use a frozen chicken, but a young fresh pullet if possible.
- Perhaps there is a market in your area where you can find a freshly killed kosher chicken.
- Or if you are lucky enough to raise your own Free-Range bird.
- MATZO BALLS INSTRUCTIONS (Streit's Manhattan recipe on box).
- STEP #1 MIX: Beat eggs.
- Add water (or seltzer), oil, salt and pepper.
- Mix well.
- Add matzo meal and stir thoroughly.
- Refrigerate for 1/2 to 1 hour.
- STEP #2 FORM: Partially fill a large pot with water and bring to a boil.
- Moisten palms with cold water.
- Form mixture into balls about 1" diameter; makes about 1 1/2" finished matzo balls.
- (Important to not compress the matzo balls, just form them loosely).
- Drop matzo balls into boiling water.
- STEP #3 SIMMER: When all the matzo balls are in the pot, reduce heat to low.
- Simmer covered for about 30 minutes or until done.
- Remove with a slotted spoon to a large bowl.
- COMMENTS: The old traditional Jewish Chicken Soup (which my grandmother& mother used to make) would contain the chicken feet and undeveloped eggs.
- I still recall the skin of the chicken neck being used to make a delicious stuffing and the chicken fat used to make schmaltz.
- Some people like their matzo balls very soft& fluffy and others like them hard.
- Also, small or very big matzo balls.
- Finally, you can eliminate the matzo balls and add cooked Egg Noodles instead….