The best chicken soup recipe for the winter months! And all year round ...
One BIG chicken
2 sticks of celery
Assorted carrot colors - orange if that’s all that is available
3 medium onions
1 box chicken stock or 1 packet from Matzo ball soup mix
Clean the chicken and place it inside a big stock pot. Fill the pot with water to the top of the chicken.
Put the stove on HIGH and bring it to a BOIL.
Once the water is boiling add the carrots, celery and onions. Do not cut your veggies too small as a lot of them with melt into the soup.
Save 1/3 of your veggies to add in during the last hour of cooking if you like crunchy veggies in your soup!
Bring it all to a boil and then put it on LOW.
Cover and leave for 2-3 hours.
When the chicken is thoroughly cooked it should be falling off the bone when you touch it. When this is happening, take the entire whole chicken out and put it in a strainer.
Peel off whole pieces of meat and let them cool. Cut them up slicing against the grain into even pieces and throw them back in the pot.
Throw the bones away or give them to your dog like I do. Bossi loves a chicken leg!
During the 2 hours of cooking you can start to make the matzo balls. Manechevitz has the best directions.
Only use 2 tablespoons of vegetable oil. DO NOT USE OLIVE OIL, but you can use canola or vegetable oil.
Some recipes use 1/4 of a cup of oily, but I find that to be TOO oily. Mix with eggs and put the mixture into the fridge for at least 15 minutes.
Use your hands to make the cold mixture into medium sized matzo balls.
You can put them into the soup to cook or you can boil clean water and cook them in that. Once they are boiling turn down to low for 20 minutes COVERED. Use a fork to test if they are thoroughly cooked through.
Add them to the soup, unless they’re already in, and you are DONE!