| Level: | Easy |
| Total: | 4 hr 10 min |
| Prep: | 25 min |
| Cook: | 3 hr 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 5 to 6 pounds chicken bones, including necks and feet, coarsely chopped
- 1 medium carrot, peeled, trimmed, and cut into 1-inch slices
- 1 medium onion, peeled, trimmed, and quartered
- 1 small celery stalk, trimmed, and cut into 1-inch slices
- 1 small leek, cleaned, trimmed, and cut into 1-inch slices
- 1 sprig fresh thyme
- 3 sprigs fresh parsley with stems
- 1 bay leaf
- 1/2 teaspoon whole white peppercorns
- 1 whole chicken, washed and patted dry
- Salt and pepper
- 3 large carrots, cut into small cubes
- 2 large onions, cut into small cubes
- 3 celery stalks, cut into small cubes
- 3 parsnips, cut into small cubes
- 3 whole cloves, wrapped in cheesecloth and tied into a bundle
- 1 recipe matzoh balls made with store-bought mix
- 2 tablespoons fresh chopped parsley leaves
- 2 tablespoons chopped chives
- 1 tablespoon chopped dill leaves
Instructions
- Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top.
- Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Can be made a few days in advance. Discard the hardened layer of fat before using.
- To get the best flavor, cook the whole chicken in the stock, adding a little salt and pepper. Simmer chicken for about 30 minutes, then add vegetables and clove bundle. Cook slowly for another 45 minutes. Remove the chicken and let it cool. Debone the chicken and cut it into small pieces, then add it to the soup. Don’t forget to remove the clove bundle.
- While the soup is cooking, prepare matzoh balls according to package directions and cook in salted water. Set aside.
- Presentation: Ladle soup evenly onto 6 to 8 plates. Place 1 or 2 matzoh balls in soup (depending on their size). Just before serving, add chopped herbs.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 785 |
| Total Fat | 45 g |
| Saturated Fat | 16 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 65 g |
| Cholesterol | 212 mg |
| Sodium | 1468 mg |
Reviews
This is my fifth Passover making this soup. It has always turned out consistently excellent! Next time I’m in Spagos and I see Chef Puck working the tables I’m gonna tell him how much we all love this soup!
I found the soup recipe helpful; however, if I wanted to make dumplings from a mix, I would not have been searching the Food Network site.
okay,but not as good as my own
Very flavorful soup. Even my kids liked it!
I made this soup for my boyfriend last Valentine’s Day and it has been my go-to chicken soup ever since. You can replace the Matzoh balls with those frozen thick egg noodles to make an amazing chicken noodle soup as well or put dumplings in it to make a chicken and dumpling soup.
The soup was fabulous! However, I wanted a stronger chicken flavor so I added a three hefty tablespoons of chicken base and it made all the difference. It gave the soup excellent flavor and more depth and body. Also make sure that you find a grocer that carries chicken feet because it really makes the broth terrific! Writing this review makes me want to go and whip up another batch right now!!!