Classic Chicken Soup with Matzo Balls
Ingredients
- 1 each 4-5 pound fowl or yearling (soup chicken)
- 5 quarts water or enough to cover chicken
- 1 each parsnip peeled and cut into thirds
- 1 large onion peeled but left whole
- 1 each turnip peeled and cut into quarters
- 2 stalks celery with leaves, cut into thirds
- 3+ each carrots peeled and sliced into 1 inch lengths
- 3+ sprigs fresh dill to taste
- 2+ sprigs fresh parsley or more if parsnip isn’t being used
- to taste salt
- to taste pepper
- as needed matzo balls cooked separately
Instructions
- Cut the chicken into pieces. Place pieces in a large soup pot and cover with water.
- Bring the water to a boil and simmer for 30 minutes skimming the top of the liquid of all the brown foam.
- Add the remaining ingredients (except matzo balls) and cook over a low heat until the chicken is quite tender and the vegetables are soft, about 2 to 3 hours.
- Remove the chicken with a slotted spoon. Discard the dill and parsley. Remove the vegetables to nibble on and save the carrot for later use in the soup.
- Strain the soup so that it is nice and clear.
- Place the soup in a clean pot and add the carrots and cooked matzo balls and heat until nice and hot. Serve.
