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Old Fashioned Chicken Soup With Matzo Balls Jewish Pencillin

chef.garret's picture
Ingredients
  Pullet/Boiling fowl 6 Pound
  Cold water 4 Quart
  Onions/2 large ones 3 Medium
  Carrots 4
  Celery stalks with leaves 4
  Parsnip 1
  Parsley sprigs 4 (Several Sprigs)
  Dill 2 (Fresh Or Dried)
  Salt 1 Tablespoon (More To Taste)
  Pepper 1 Tablespoon (A Little)
Directions

Clean and cut up chicken in eighths.
Place in large pot with 3 quarts cold water.
Bring to rolling boil.
Remove from heat and skim until soup is clear.
Return to stove, cover and cook on low heat for an hour approximately or until chicken is almost tender.
Add vegetables and seasonings, and simmer until chicken is soft (45 to 60 minutes) Remove chicken and strain soup.
Discard mushy vegetables.
put matzo balls and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Jewish
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Preparation Time: 
35 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
10

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