Chicken Soup

Recipe courtesy Second Avenue Deli

Show: Episode:

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 7 Reviews
Total Time:
--
Yield:
8 servings
Level:
Intermediate
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 1 pound chicken parts (wings, necks, and bones)
  • 2 stalks celery, including leafy tops, cut into 3-inch pieces
  • 1 whole chicken
  • Salt and pepper, to rub inside chicken
  • 1 large whole onion, unpeeled
  • 1 large whole carrot, peeled
  • 1 medium whole parsnip, peeled
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 bunch dill, tied with a string
  • Matzo Balls, recipe follows

Directions

Pour 12 cups of cold water into a large stockpot, and add the chicken parts and celery. Bring to a boil. Meanwhile, rub the inside of the whole chicken with the salt and pepper.

Add the chicken to the pot, cover, reduce heat, and simmer gently for 45 minutes. Do not let the soup come to a rolling boil. Test chicken with a fork to see if it is tender and fully cooked; then remove it from the pot, and set aside on a large platter. Leave chicken parts in the pot.

Add onion, carrot, parsnip, salt and pepper. Let the soup simmer for another 1 hour and 15 minutes. When chicken cools, remove skin and bones and cut meat into bite-size pieces. You can add it to the soup, just before serving, or save it for chicken salad.

Strain the soup, and discard all solids except the carrot. Drop in the dill for 1 minute before serving and remove. Add more salt and pepper, to taste. Slice carrot and return to the soup. Also add the chicken pieces, if desired. The soup can be served with noodles, rice, or kasha and a matzo ball. The soup tastes best the following day. Allow the soup to cool and skim the fat from the top.

Matzo Balls:

1 tablespoon plus 1/4 teaspoon salt

4 large eggs

1/3 cup Schmaltz and Gribines, recipe follows

1/4 teaspoon pepper

1 tablespoon baking powder

1 1/3 cups matzo meal

Fill a large, wide stockpot 3/4 full with water. Add 1 tablespoon salt, and bring to a rapid boil. Meanwhile, crack eggs into a large bowl and beat thoroughly. Beat in schmaltz, 1/4 teaspoon salt, pepper, and baking powder. Slowly fold in matzo meal, mixing vigorously until completely blended.

Wet your hands, and folding the mixture in your palms, shape perfect balls about 1 1/4 inches in diameter (they will double in size when cooked). Gently place the matzo balls in the boiling water, and reduce heat to a simmer. Cook for 25 minutes. Remove with a slotted spoon and place 1 or 2 in each bowl of soup.

Yield: about 12 to 14

Schmaltz and Gribines:

This recipe uses the fat and skin from about 4 chickens. It will keep in your freezer. For even more flavorful schmaltz, add a few cloves garlic.

4 cups chicken fat and skin, cut into 1/2-inch pieces or smaller

Kosher salt

Pinch pepper

1 cup onion, sliced into rings about 1/8-inch thick

2 cloves garlic, minced, optional

Wash fat and skin well in a colander, and pat dry. Place in a heavy skillet, and sprinkle lightly with salt and pepper. Cook, uncovered, over low heat (you can turn heat up a bit once the fat has begun melting). When the fat starts to melt and gets slightly brown, add onions and garlic cloves, if using, and continue cooking until onions and cracklings are golden brown and crunchy. Remove from heat and let cool partially. Then strain over a bowl to remove onions and cracklings, and refrigerate them in a covered glass jar. Pour schmaltz into another jar, cover, and refrigerate until ready to use.

Yield: about 2 cups

* Professional Recipe

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 7 reviews

  • on February 09, 2010

    Flag

    I agree with the reviewer who said it did not have much flavor. This was the most bland chicken soup I've ever had. Definitely not worth the time or expense.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 14, 2009

    Flag

    I loved the recipe. I tweaked it a bit to suit my taste, I used a whole chicken as that is what I had on hand. I also omitted the dill as I am not a fan of dill. I loved the addition of the parsnip it added a real unique flavor. I kept with tradition just using egg noodles and made enough to freeze for a quick dinner or lunch later on. This was my first time making chicken noodle soup from scratch. Very easy just time consuming plan about 2 to 2 1/2 hours for everything.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 28, 2007

    Flag

    Very good soup - made it a few hours in advance and let it sit. When I reheated I added some store bought chicken broth which gave it additional flavor.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.