Recipe courtesy of Wolfgang Puck
Episode: Passover
Total:
4 hr 10 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Stock:
Chicken Soup:

Directions

Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top.

Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Can be made a few days in advance. Discard the hardened layer of fat before using.

To get the best flavor, cook the whole chicken in the stock, adding a little salt and pepper. Simmer chicken for about 30 minutes, then add vegetables and clove bundle. Cook slowly for another 45 minutes. Remove the chicken and let it cool. Debone the chicken and cut it into small pieces, then add it to the soup. Don't forget to remove the clove bundle.

While the soup is cooking, prepare matzoh balls according to package directions and cook in salted water. Set aside.

Presentation: Ladle soup evenly onto 6 to 8 plates. Place 1 or 2 matzoh balls in soup (depending on their size). Just before serving, add chopped herbs.

IDEAS YOU'LL LOVE

Bean with Bacon Soup

Recipe courtesy of Ree Drummond

Peanut Butter Balls

Recipe courtesy of Gale Gand

Winter Squash Soup

Recipe courtesy of Ina Garten

Lentil Soup

Recipe courtesy of Alton Brown

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

Chicken Noodle Soup

Recipe courtesy of Ina Garten

French Onion Soup

Recipe courtesy of Keri Poulios

Chicken Noodle Soup

Recipe courtesy of Alton Brown

Butternut Squash and Apple Soup

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking