For some, the quest to make a perfect matzah ball chicken soup can take a lifetime. While it seems like a simple meal, the ingredients are delicate and the process needs one’s full attention – otherwise the result could be an imperfect matzah ball (either too hard or too mushy), or a soup that’s too salty or too bland.
Perhaps there is no perfect chicken soup, but if you follow these directions you’ll be on your way to starting your own familysoup recipe.
6 quarts of water
1 whole chicken +
extra package of wings
2-3 large carrots, chopped
3 ribs of celery, chopped
1 onion, cut in half
1 medium turnip or 2 small turnips, chopped
2 parsnips, chopped
1 bunch of dill
1 bunch of flat leaf parsley
1/2 tbsp whole peppercorns
few sprigs of thyme
salt and pepper to taste
½ tsp turmeric for color (optional)
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. Skim the foam off the top several times while soup is cooking.
Remove chicken and veggies from pot. Allow soup to simmer an additional hour with the cover on.
Shred chicken while still warm. Save about half to put into the soup, use the rest for chicken salad or sandwiches.
Allow soup to cool, and place in fridge. Skim any remaining fat off the top.
Reheat to serve. Add chicken, matzah balls and desired vegetables.