Chicken Soup

Name: Chicken Soup
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 10
Cuisine: Global
Ingredients: 2 teaspoons whole black peppercorns; 946 milliliters 1/4-inch-diced carrots; 6 carrots, unpeeled and halved; 946 milliliters 1/4-inch-diced celery; 4 stalks celery with leaves, cut into thirds; 118 milliliters good chicken stock; 4 extra larges eggs, separated; 59 milliliters minced fresh dill; 20 sprigs fresh dill; 59 milliliters minced fresh parsley; 118 milliliters minced fresh parsley; 20 sprigs fresh parsley; 15 sprigs fresh thyme; 1 head garlic, unpeeled and cut in half crosswise; 2 Tbsps kosher salt; 2 teaspoons kosher salt, plus more for egg whites; 1 Ball Matzo (see recipe); 237 milliliters matzo meal; 4 parsnips, unpeeled and cut in half (optional); 59 milliliters rendered chicken fat, melted; 7 kgs roasting chickens; 3 larges yellow onions, unpeeled and quartered

You can never have too many main course recipes, so give Chicken Soup a try. One portion of this dish contains around 91g of protein, 84g of fat, and a total of 1277 calories. This recipe covers 53% of your daily requirements of vitamins and minerals. This recipe serves 10. It can be enjoyed any time, but it is especially good for Autumn. A mixture of peppercorns, dill, parsnips, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Watch how to make this recipe.

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot.

Ingredients you will need

Seasoning

Chicken

Parsnip

Carrot

Parsley

Celery

Garlic

Onion

Thyme

Dill

Equipment you will use

Pot

Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour.

Ingredients you will need

Water

Remove 2 of the chickens and allow to cool slightly.

Ingredients you will need

Chicken

Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill.

Ingredients you will need

Meat

Equipment you will use

Colander

Pot

Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze.

Ingredients you will need

Stock

To serve the soup, return the stock to the pot and reheat, adding the diced carrots, celery, dill, and parsley. Shred the reserved chicken breast meat into large pieces and add to the stock. Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken. Season, to taste, and serve as is, or ladle each serving over 2 warm Matzo Balls.

Ingredients you will need

Chicken Breast Meat

Vegetable

Carrot

Whole Chicken

Parsley

Celery

Matzo

Stock

Dill

Soup

Equipment you will use

Ladle

Pot

Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff.

Ingredients you will need

Chicken Stock

Chicken Fat

Egg Whites

Matzo Meal

Egg Yolk

Parsley

Salt

Equipment you will use

Hand Mixer

Whisk

Bowl

Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.

Ingredients you will need

Matzo

Equipment you will use

Whisk

Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once.

Ingredients you will need

Chicken Stock

Ice Cream