Paul's Jewish Chicken Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 stewing chicken (I use skinless chicken breasts or dark meat if desired)
10 cups of cold water
3 carrots cut into 1-inch pieces
3 ribs celery, cut into 1-inch pieces
2 medium onions halved
1 parsnip, cut into 1-inch pieces
3 garlic cloves, peeled and halved
2 tsp. salt
MATZO BALLS;
buy Manischewitz unsalted Matzo Meal and follow directions on box
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Directions: |
Directions:Place chicken and water in large saucepot. Bring to boil; reduce heat, cover and simmer 30 minutes. Add vegetables,and salt; cover and simmer 2 1/2 hrs. Cool slightly and remove chicken and vegetables, strain off fat and set aside.
Reheat before serving.
After cooking the Matzo Balls remove with slotted spoon and add Matzo Balls to soup.
Cut chicken into medium size pieces and add to soup along with vegetables. Simmer covered 10 minutes or until it reaches serving temperature.Serve over Manischewitz yolk free( FINE ) noodle style pasta. Any brand of fine cut noodles can be used. |
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Number Of
Servings: |
Number Of
Servings:6 to 8 servings or more. |
Personal
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Personal
Notes: Paul saw his Mother make this soup many times during his growing up years. He taught me how to make it. His Mother made it often and would always call and ask if we wanted some Jewish chicken soup. We never turned it down. I would bet many of you are not familiar with Matzo Balls, but, that is my favorite part of the soup. It is similar to a dumpling & shaped like a meat ball and made from matzo meal. Most of the larger groceries do carry Manischewitz Matzo Meal. Chicken soup is basic to Jewish cooking because of its perceived healing qualities. Maybe calling chicken soup "Jewish penicillin" isn't so dumb. After all, when chicken soup is made, especially for someone who is ill, it is an act of love and love and concern can be the best medicine in the world.
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