Description
A classic family favorite, packed with veggies, chicken, and lots of fresh dill. Perfect for the holidays or when you need some comfort food.
Ingredients
Scale
Broth
- 8 cups chicken broth
- 1 whole chicken, cut into pieces
- 1 large onion, whole and peeled
- 2 stalks of celery with leaves
- 2 carrots, peeled
- 1 large parsnip, peeled
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh dill
- 5 black peppercorns
- 6 cubes chicken bouillon
- 1 bay leaf
- 1/4 tsp celery seed
- 1 pinch dried thyme
- 1 tsp salt
Soup
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup sliced parsnip
- chopped chicken
- 1/2 cup chopped fresh dill
- 1 tsp salt
- 1/2 tsp ground black pepper
Matzo Balls
- Matzo meal / matzo ball mix
- 2 eggs
- 2 tbsp vegetable oil
Instructions
- In a large pot combine chicken broth, whole chicken, onion, celery with leaves, fresh parsley, fresh dill, parsnip, peppercorns, bouillon, bay leaf, celery seed, thyme, and 1 tsp salt. Bring to a boil, then reduce heat, cover and simmer for 4 hours.
- Strain stock and set aside whole veggies (we love to eat those while we wait for the soup).
- Remove chicken and chop the breast into bite-sized pieces. Be careful, it’s hot!
- Place soup in a refrigerator-safe container for a few hours. When you remove it, skim the fat off of the top and return the broth to your pan.
- Stir in chopped chicken, sliced veggies, and spices.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Meanwhile, in a bowl, mix eggs, vegetable oil, and matzo meal. Stir with a fork until evenly mixed.
- Chill in the refrigerator for 15-20 minutes.
- Fill a pot with water and bring to a boil. Add salt (optional).
- Remove chilled mixture from the refrigerator.
- Wet hands and form batter into balls, approx. 1-2 inches in diameter (depending on how big you like them).
- Drop matzo balls into boiling water.
- Cover tightly, reduce heat and simmer for about 20 minutes.
- Drain and add matzo balls to each bowl and fill it with soup.
- Top with fresh dill.