This low fat chicken soup makes a wonderful broth to be enjoyed with matzo balls at Passover, or as a base for adding noodles and vegetables.
Cook Time: 1 hour, 45 minutes
Total Time: 1 hour, 45 minutes
Ingredients:
- 1 3-31/2 pound kosher chicken, cut into 8 pieces
- 3 quarts water
- 3 large carrots, halved lengthwise and cut into pieces
- 3 celery stalks, sliced
- 2 leeks, white parts only
- 2 parsnips, peeled and chopped
- 1 onion, finely chopped
- 2 tsp black peppercorns
- 1 bay leaf
- 2 garlic cloves
- Kosher salt and freshly ground black pepper
- 2 tbsp chopped dill for garnish
- 2 tbsp chopped chives, for garnish
Preparation:
Wash chicken pieces and pat them dry. As far as possible, remove skin and visible fat from chicken. Place chicken pieces, vegetables, peppercorns, bay leaf and garlic in a large Dutch oven and cover with water.
Bring water to a boil, skimming the surface to remove foam.
Reduce heat and simmer for about an hour.
Remove chicken and separate meat from bones. Set aside meat and refrigerate. Return bones to the broth and simmer for 30 minutes longer. Remove bones. Strain the chicken broth through a strainer into a large pot, pressing the vegetables to extract as much flavor as possible. Cool, cover and refrigerate broth at least long enough to be able to remove fat from surface.
To serve, bring broth back to boiling. Add 1 cup of shredded chicken meat if desired. Add matzo balls; reduce heat, cover and simmer for 5 to 10 minutes, until matzo balls are heated through. Top with dill and chives.
Makes 8 servings.
