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.