The BEST Chicken Soup you will EVER have...
Passover is coming up and whenever this time of year comes around it always makes me think of my Chicken Soup, specifically Matzah Ball Soup. It is something I always get compliments on and am routinely told that it's the best chicken soup people have ever had. Because of this I have decided to post my recipe online for anyone who would like to make the best chicken soup you will ever have.
The thing that makes my soup the best is without a question my homemade broth. I start with chicken bones. Traditionally you are supposed to use chicken feet, but they can be harder to fine. Going to the grocery store and getting bones (they usually go for about $2/pound) is the best alternative. I usually get about 2 pounds. I then take these bones and stick them in the oven for about 2 hours at 350 degrees. Then I get as large of a pot that I can find and pour it all in, not bothers to through away the skin or fat or anything, you will need that. I then add to the pot 2 onions cut up and head of garlic with the cloves skinned, but left whole, 2-3 carrots depending on the size and about 4 celery stalks all just rinsed (no need to peel anything) and cut up into approximately 2" pieces. I also add bay leaf, thyme, rosemary, whole pepper corns and some juniper berries wrapped in cheese clothe so that it's easy to remove. I then fill the rest of the pot with water to the top. I put this on the stove and allow it to cook on a low heat, barely simmering, for at least 6 hours, preferably overnight. Then I put this in the refrigerator as is and let it cool until the fat and broth have separated. I skim and reserve the fat to add to the matzah balls as flavor. I then take out the cheese clothe and veggies, not worrying about little bits and pieces that are left it.
When the time has come to serve the soup I reheat the stock, peel and cube carrots in to small 1/4-1/2" pieces adding them to the stock. For passover I also make some matzah balls in a separate pot and serve them together in one bowl.
This soup isn't all that hard to make but it does take a lot of time and some good planning. It is by far in no means something to be made at the last minute. Though it's usually a 3 day process, the end result is more then worth it. Feel free to make this any time or add it to your recipe book. I guarantee you it WILL be the best chicken soup you will EVER eat.
The thing that makes my soup the best is without a question my homemade broth. I start with chicken bones. Traditionally you are supposed to use chicken feet, but they can be harder to fine. Going to the grocery store and getting bones (they usually go for about $2/pound) is the best alternative. I usually get about 2 pounds. I then take these bones and stick them in the oven for about 2 hours at 350 degrees. Then I get as large of a pot that I can find and pour it all in, not bothers to through away the skin or fat or anything, you will need that. I then add to the pot 2 onions cut up and head of garlic with the cloves skinned, but left whole, 2-3 carrots depending on the size and about 4 celery stalks all just rinsed (no need to peel anything) and cut up into approximately 2" pieces. I also add bay leaf, thyme, rosemary, whole pepper corns and some juniper berries wrapped in cheese clothe so that it's easy to remove. I then fill the rest of the pot with water to the top. I put this on the stove and allow it to cook on a low heat, barely simmering, for at least 6 hours, preferably overnight. Then I put this in the refrigerator as is and let it cool until the fat and broth have separated. I skim and reserve the fat to add to the matzah balls as flavor. I then take out the cheese clothe and veggies, not worrying about little bits and pieces that are left it.
When the time has come to serve the soup I reheat the stock, peel and cube carrots in to small 1/4-1/2" pieces adding them to the stock. For passover I also make some matzah balls in a separate pot and serve them together in one bowl.
This soup isn't all that hard to make but it does take a lot of time and some good planning. It is by far in no means something to be made at the last minute. Though it's usually a 3 day process, the end result is more then worth it. Feel free to make this any time or add it to your recipe book. I guarantee you it WILL be the best chicken soup you will EVER eat.