Chicken SOUP with Matzoh Balls

(from kylerhea’s recipe box)

My grandmother taught me to make chicken soup using “spare parts” like backs, necks and feet because they give more flavor than a whole bird. Using them is also more economical since all the flavor from the chicken goes into the soup, leaving meat that is bland and soft. The vegetables enrich the soup’s flavor but leave it flexible enough to use as broth in other recipes.
Fast Fact: Boiling chicken soup makes it cloudy, so for nice clear broth, take care not to let it boil
Quick Tip: Freeze some soup in ice cube trays, then store the cubes in a plastic bag to use when making sauces or cooking vegetables to enhance their flavor

Source: Wildberries - link from this page

Serves 2 people

Categories: SOUPS

Ingredients

  • 4 pounds chicken backs and necks, skin removed
  • 12 cups cold water
  • 1 large carrot, peeled and quartered
  • 1 celery rib, with leaves, cut in 4 pieces
  • 1/4 small celery root, peeled, optional
  • 1 large leek, white part only, halved lengthwise
  • 1 large onion, halved
  • 1 medium parsnip, peeled and halved lengthwise
  • 4 sprigs flat-leaf parsley
  • 1/4 teaspoon black peppercorns

Directions

  1. Place the chicken in a deep 6-quart pot. In the sink, fill the pot with cold running water and drain it several times, until the water runs clear.

  2. Add the carrot, celery, celery root (if using), leek, onion, parsnip, parsley and peppercorns. Pour in the cold water and set the pot over medium high heat. When tiny bubbles rise to the top, reduce the heat and cook the soup at a very gentle simmer, with small bubbles rising slowly. Using a large serving spoon, constantly skim the foam and scum that rise to the surface until they stop appearing, about 1 hour.

  3. Remove the chicken breast and continue to simmer the soup until it is golden and strong, about 3 hours. Let the soup sit until lukewarm, skimming off as much fat as possible. Set a large strainer over a big bowl and pour the soup through it. Pick out the chicken meat to use in a salad and discard the bones and vegetables.

  4. Pour the soup into containers, cover tightly, and chill it in the refrigerator. When it has congealed, lift the fat off the top of the soup. Refrigerate the soup for up to 3 days, or freeze until ready to use it.

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