Chicken soup is not one of those recipes I learned from my mom, dad or even grandmother. Rather, it’s a recipe I have tried multiple ways, researched and tweaked until I have been 100% happy with the results. Even my husband agrees it’s great, and he is usually my toughest audience.
We serve chicken soup all year round: when one of us is sick, for special Shabbat meals, or sometimes when we just want a simple dinner in a bowl. But, it is Passover time, so of course we are readying ourselves to make a large vat of soup and matzah balls for our Seder.
Everyone asks me: How do you get such fluffy matzah balls?
Well, first, I have a set of tips for the fluffiest balls. But my other secret comes in a little white and blue box: I use the Manischewitz matzah ball mix! I follow the directions, don’t mix too much and add 1-2 tsp of chicken fat, or schmaltz. Tried and true, and never fails me. And I am not even embarrassed to admit this fact.
If you’re looking for the perfect chicken soup recipe,look no farther. This always comes out flavorful, slightly sweet and deeply satisfying.
6 quarts of water
1 whole chicken + extra package of wings
2 large carrots, chopped
3 ribs of celery, chopped
1 turnip, chopped
2 parsnips, chopped
1 bunch of dill
1 bunch of flat leaf parsley
1/2 Tbsp whole peppercorns
few sprigs of thyme
salt to taste
Place chicken and vegetables in a 16 or 20 quart pot and cover with 6 quarts of water.
Make a bouquet garni with the fresh dill, parsley, peppercorns and thyme. Add bouquet garni to pot.
Bring pot to boil and let simmer for 1 hour.
Remove chicken from pot, and remove breast and dark meat from bone. Put bones and other parts back into pot and let simmer another 1-2 hours on low-medium, covered.
Allow soup to cool, and place in fridge. Skim the fat off the top (I suggest saving the fat to put it in your matzah balls, or chopped liver)
Reheat to serve. Add chicken, matzah balls and desired vegetables.