- Remove as much skin as possible from the chicken, wash it and place it in a medium sized pot. Add enough cold water to cover the bird plus about 1 inch. Add the whole peeled onion, chopped leek and parsley then bring slowly to a gentle boil.
- Skim scum off the top as required and simmer for about 1.5 hours.
- Remove bird to a platter to cool. Once cooled, debone and chop chicken into pieces.
- Strain soup through a fine sieve, then return liquid to a cleaned pot and bring back to a gentle boil. Add carrots, celery, a few teaspoons of sea salt and some chopped meat from the cooked bird.
- Raw formed matzo balls (as per box instructions) can also be added at this point if they are being used.
- When carrots are tender add dill, salt and pepper to taste. If using broad noodles, break into one inch pieces before cooking. Cook noodles as directed on the package. Add noodles to soup just prior to serving. Remaining meat can be used for chicken salad sandwiches — just dice and mix with mayo and seasoning.
Recipe courtesy of Chef Jason Wortzman
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