Created: September 12, 2020 03:37 PM
Henry's Chicken Soup (The Jewish Way)
Slow-simmering a whole chicken with vegetables yields a delicious, full-bodied soup. You can eat this with the vegetables or discard them and enjoy a clear broth with your carb of choice. The stock can also be a base for other soups, gravies, or sauces. It's also a great substitute for plain water when making rice or risotto. Chef Bill's late, great father, Henry, was a highly adept Jewish home cook. He used this recipe as a basis for the Jewish classic - chicken soup. Traditional chicken soup has egg noodles in it, but there are no rules! Use brown rice, Pastene (soup pasta) or our favorite, matzo balls. Chicken soup really is a salve for the soul:
1 whole chicken, approximately 5 lbs.
4 large carrots, peeled and quartered
4 large onions, peeled and quartered
4 large celery stalks, peeled and quartered
1 Tbs. fresh chopped dill
1/2 tsp. black pepper
1/2 tsp. kosher salt
Placed in a large stock pot covered with water. Bring to a boil on high heat. Boil chicken for five minutes. Fat and grey matter will come to top of pot. Turn heat down and skim the top of pot with a small strainer or fine-slotted spoon and discard. Turn heat back up until stock starts to slowly simmer. Add all other ingredients. Simmer on low heat uncovered for approximately an hour. (simmering uncovered is the secret for more concentrated flavor)
Remove vegetables and chicken from broth. If you're desiring a classic pot of chicken soup, dice the vegetables and chicken meat and return to the pot with some cooked rice or noodles. If you just want clear stock, leave as is and repurpose the chicken meat and vegetables.
Matzo Ball Mix
Since I eat gluten-free, my preferred way of making matzo balls is with a gluten-free matzo ball mix, found in the kosher section of any supermarket. Manischewitz and Streit’s are the most commonly available.
1 box of gluten-free or regular matzo ball mix (using both packets)
4 tablespoons extra virgin olive oil
Pour both packets from the box into a medium-sized mixing bowl
Add the eggs and oil and mix thoroughly with a fork. Cover tightly and refrigerate for at least an hour or overnight.
When the matzo ball dough has chilled, bring a large pot of water to a boil. Remove matzo dough from the refrigerator and, using a small ice cream scoop or melon baller, scoop dough and form a ball about the size of a golf ball. Depending on the size of your pot, form 4-6 matzo balls and carefully drop into boiling water using a large metal spoon. Don’t overpack the pot with them, because the matzo balls will expand to nearly twice their original size. Cover the pot and let simmer for at least 15 minutes. Remove with a slotted spoon and place in individual bowls of chicken soup. Garnish with parsley.
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