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Classic Chicken Soup with Matzo Balls

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Ingredients

Serves 16 to 18 / Preparation Time: 35 minutes / Cooking Time: 1 hour

  • 8 carrots
  • 2 parsnips
  • 5 celery ribs
  • 3 sweet onions
  • 1 2½ to 3-pound whole chicken
  • 10 cups of water
  • 8 chicken bouillon cubes
  • Matzo Balls

Instructions

  • Cut the carrots, parsnips, and celery ribs into 2-inch pieces.
  • Halve the sweet onions.
  • Place the vegetables, whole chicken, water, and chicken bouillon cubes in a Dutch oven.
  • Bring it to a boil, then reduce the heat, cover, and simmer for 1 hour or until the chicken is tender.
  • Remove the chicken and vegetables from the broth using a slotted spoon.
  • Let them cool slightly.
  • Bone the chicken and cut it into bite-size pieces.
  • Process the vegetables in a food processor until smooth.
  • Skim any fat from the broth and stir the vegetable puree and chicken back into the broth.
  • Cook over medium heat, stirring occasionally, until thoroughly heated.
  • Serve the Classic Chicken Soup with Matzo Balls
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Course; Chicken / Soup