Chicken Soup w/ Matzo Balls & Noodles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Chicken Prep:
1 whole or cut up chicken
2 stalks celery, cleaned & cut in half
2 carrots, cleaned & cut in half
1/2 onion, quartered
5 whole cloves
10 peppercorns
2 bay leaves
1 tsp. kosher salt
Soup prep:
6 - 10 carrots, cleaned and sliced - 1/4" thick
4 stalks of celery. cleaned and sliced - 1/4" thick
1 medium onion, diced
chicken soup base
taste and pepper to taste
Matzo ball mix
Fine egg noodles
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Directions: |
Directions:Chicken Prep:
Clean chicken and place in large kettle with veggies and spices. Just cover with water. Cover and place on stove. Bring to a boil and reduce heat to a low simmer. Cover and cook for 1 hour. Remove chicken and vegetables from broth. Throw veggies away and keep chicken covered with plastic wrap to keep moist while cooling. Once cool enough to handle, remove skin and bones from meat. Coarsely chop into 2" pieces. (keep covered until you put it into the pot)
Soup base:
Return kettle to stove and add chicken base to the broth, adjust to your taste. (Don't add too much as it will get too salty...) Prepare matzo ball mix per instructions and place in refrigerator for 15 minutes. Add diced carrots to soup and simmer for 10 minutes. Add celery and onion, continue to
simmer for additional 10 minutes. Adjust broth to desired amount and bring to light boil. Wet hands and lightly form 1" matzo balls, dropping into soup as you make them. Add a couple handfuls of egg noodles. Stir lightly once. Cover and allow to simmer for 20 minutes. Stir once halfway. Once done adjust the broth to your taste and stir in the cutup chicken. |
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Number Of
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Number Of
Servings:alot! |
Personal
Notes: |
Personal
Notes: Matzo balls are delicious and hearty! They taste like the saltine crackers that get soggy in your soup. My family won't let me make chicken soup without them!!
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