Fresh Chicken Soup
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 3 h. 5 min.
Ready in
Ingredients
for
4
- For Chicken Soup
- 32 ozs chicken (cut into pieces)
- 16 cups cold water
- 1 Bouquet garni (parsley; thyme; and bay leaf)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 2 carrots (peeled and roughly chopped)
- 1 onion (peeled and finely diced)
- 4 stalks Celery (finely chopped)
- 2 cloves garlic cloves (pressed or crushed)
- For Matzo Dumplings
- 1 cup ground Matzo
- ½ cup unsalted butter (softened)
- 4 large eggs
- ½ tsp kosher salt
- ½ tsp freshly ground Black pepper
- 2 Tbsps parsley (finely chopped)
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Peeler, 1 Teaspoon, 1 Tablespoon, 1 großer, weiter Pot mit Deckel, 1 Wooden spoon, 1 mittelgroßer Pot mit Deckel, 1 Measuring cups
Preparation steps
1.
For Chicken Soup:
2.
Place the chicken pieces in a large stockpot; add water, bouquet garni, and season with salt and pepper. Add 1/3 of each of the carrots, onions, and celery. Cover and bring to a boil over high heat. Skim off any foam or fat that collects at the top. Reduce heat and gently simmer for 2 hours.
3.
Meanwhile, prepare the matzo dumplings (recipe below).
4.
Strain the soup into a large bowl. Place the strained chicken mixture in a large roasting pan to cool. Pour broth back into stockpot and add remaining vegetables and garlic. Bring to a gentle simmer. When chicken is cool enough to handle, pick meat from bones and add the chicken meat to the chicken broth. Discard the bones and strained vegetables. Adjust seasoning if desired.
5.
For Matzo Dumplings:
6.
In a mixing bowl, combine matzo meal and butter, using fingertips to fully incorporate. Work in the remaining ingredients. The matzo dough should be soft and grainy. Cover with plastic wrap and place in the refrigerator while the broth is cooking.
7.
Form the dough into 1-inch diameter balls. Maintain moderate boil, carefully drop matzo dumplings into soup. Dumplings will expand as they cook. Simmer for about 30 minutes. Ladle soup into bowls, with 3 or 4 matzo dumplings per serving.
