Chicken Soup with Loads of Vegetables and Matzah Balls
Tip: Make a chicken salad with the remaining chicken pieces. If you want a lighter-colored soup, peel the onions and remove the chicken as soon as the water boils, throw out the water, put in new water, add the chicken again with the remaining ingredients, and proceed as above.
- 4 quarts water
- 1 large cut-up chicken preferably stewing or large roaster
- Marrow bones (optional)
- 2 whole onions unpeeled
- 4 parsnips peeled and left whole
- 1 parsley root (optional)
- 1/2 cup chopped celery leaves plus 2 stalks celery and their leaves
- 1 rutabaga peeled and quartered
- 1 large turnip peeled and quartered
- 1 kohlrabi quartered (optional)
- 6 carrots peeled and left whole
- 6 tablespoons chopped fresh parsley
- 6 tablespoons snipped dill
- 1 teaspoon pepper
- 1 zucchini
- Matzah Balls
- Put the water and the chicken in a large pot and bring the water to a boil. Skim off the froth. Add the marrow bones, onions, parsnips, parsley root, celery, 3/4 of the rutabaga, turnip, kohlrabi, 4 of the carrots, the parsley, 4 tablespoons of the dill, and the salt and pepper. Cover and simmer for 2 1/2 hours, adjusting the seasoning to taste.
- Strain, remove the chicken, discard the vegetables and refrigerate the liquid to solidify. Remove the skin and bones from the chicken and cut the meat in to bitesize chunks. Refrigerate. Remove the fat from the soup.
- Just before serving, reheat the soup. Bring to a boil. Cut the zucchini and the remaining 2 carrots into thin strips and add to the soup along with the remaining rutabaga cut into thin strips as well as a few pieces of chicken. Simmer about 15 minute or until the vegetables are cooked, but still firm. Serve with the remaining snipped dill. You can also add noodles, marrow, or clos (matzah) balls.