Chicken Soup
Serves: 2
Cierra Adams
1 January 1970
Based on User reviews:
58
Spice
56
Sweetness
61
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
4 cups
Carrot (1/4-inch-diced)1 cup
Parsley (minced fresh)1 cup
Dill (minced fresh)2 tbsps
Kosher Salt2 tsps
Whole Black Peppercorns4 cups
Celery (1/4-inch-diced)1 cup
Chicken Stock (good)1 cup
Matzo MealDirections:
1
Watch how to make this recipe
2
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot
3
Add 7 quarts of water and bring to a boil
4
Simmer, uncovered, for 1 hour
5
Remove 2 of the chickens and allow to cool slightly
6
Remove the breast meat from both chickens and set aside
7
Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours
8
Strain the entire contents of the pot through a colander and chill
9
Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze
10
To serve the soup, return the stock to the pot and reheat, adding the diced carrots, celery, dill, and parsley
11
Shred the reserved chicken breast meat into large pieces and add to the stock
12
Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken
13
Season, to taste, and serve as is, or ladle each serving over 2 warm Matzo Balls
14
Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt
15
Stir in the matzo meal
16
In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff
17
Whisk them into the matzo mixture until it is smooth
18
Refrigerate for at least 15 minutes, or until the mixture is thick
19
Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop
20
Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once
21
Remove and serve hot in chicken soup