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Homemade Chicken Soup with Herbed Matzo Balls: Chicken Soup

Chicken soup, with its fabled powers, has been labeled as a cure-all for everything from the common cold to the restless soul. When served with HOMEMADE MATZO BALLS, this soup becomes a traditional dish served during Passover.


4 pounds of chicken fryer parts (wings, thighs, drumsticks)

4 quarts (16 cups) water

3 scallions, coarsely chopped

2 carrots, peeled, coarsely chopped

2 parsnips, peeled, coarsely chopped

2 celery stalks, coarsely chopped

1 cup parsley sprigs, coarsely chopped

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper


Combine soup ingredients in a large stockpot. Bring to a boil over medium-high heat.

Reduce heat to medium-low and cover partially with lid. Cook about 4 hours until soup reduces by 1/3.

During cooking process skim chicken fat from top surface of soup. Reserve 1/3 cup chicken fat and 1/3 cup broth for matzo balls.

Remove chicken parts from soup. Serve immediately with Herbed Matzo Balls or cool completely, and, refrigerate, covered until ready to use.

Soup may be prepared 2 days in advance if covered and stored in the refrigerator. Reheat before serving.

Makes 12 Servings.

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