Chicken Soup Recipe

I have had numerous requests for my chicken soup with matzoh ball recipe which I consider one of the easiest dishes to prepare.. To make this dish, you must allow the soup to simmer for 2 to 3 hours. If you don't have the time, it is not a dish that will do well with quick cooking. You can easily cook it in the evening, refrigerate and enjoy on succeeding days.

I have consistently found the cheapest pieces of chicken, (necks, backs or thighs) provide the tastiest soup. I have also found that kosher chicken provides a much tastier soup (I still don't know why).

Use a Dutch oven or stock pot. Not all of the vegetables are necessary and as you try the recipe a few times.you will see which combination works for your taste

Fill stockpot with at least 5 quarts of water and bring to a boil Add 1/2 Tbsp salt and 1 tsp pepper (amounts are approximate, and to taste). Adding the salt is recommended in the beginning and adding it later will never give the soup the right taste.

Add in about 1 pound or more of chicken pieces (I use necks,and at $1.50 for about 2 to 3 pounds, a bargain). Let the chicken cook for 20 to 30minutes and a foam known as scum forms. Many people will skim this off and toss it. I have been told by experts there is nothing wrong with this and stir it right back in!!

Keep cooking and put in a few peeled and sliced carrots (size is up to you), onions peeled and sliced as well as 2 to 3 garlic cloves. You need not get fancy with this, the veggies will be cooking for hours.

Depending on your taste,add in a few ribs of celery, a turnip (peeled and diced) and a parsnip (peeled and sliced),

All together, I cook the soup about 2 1/2 to 3 hours. When it starts to smell like chicken soup throughout your house, Add in the matzoh balls (even easier to make) and cook for at least half an hour before serving.

At the very end add in a few sprigs of fresh dill,or add directly to the soup bowl as you serve it. (people will think the soup is gourmet this way).

You can chill to room temp and chill in the fridge. The next day (depending on which type of chicken you used), there may be a layer of chicken fat on top which you can skim off.

Helen
your kosher personal chef