You can never have too many main course recipes, so give Chicken Soup a try. This recipe covers 56% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 1315 calories, 92g of protein, and 85g of fat each. It is perfect for Autumn. 376 people found this recipe to be scrumptious and satisfying. A mixture of rendered chicken fat, parsley, diced celery, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a dairy free and דל פחמימות, diet. From preparation to the plate, this recipe takes roughly 1 hour and 35 minutes. Avgolemono Soup (aka Greek Lemon Chicken Soup), Avgolemono Soup (aka Greek Lemon Chicken Soup), and Tom Kha Soup (Thai Chicken Coconut Soup) are very similar to this recipe.
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.
Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour.
Remove 2 of the chickens and allow to cool slightly.
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.
Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze.
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.
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.
Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
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.
Remove and serve hot in chicken soup.