Chicken Soup with Matzo Balls

By marlabeth19

Ingredients

• 1 whole chicken, cut into 8s
• 4 quarts cold water
• 2 yellow onions, peeled and quartered
• 4 soup carrots, peeled and cut into 1/2-inch slices
• 4 stalks celery, washed and cut into 1/2-inch slices
• 3 turnips, peeled and quartered
• 3 parsnips, peeled and cut into pieces
• 1 bunch curly parsley
• 1 bunch dill
• salt and pepper to taste
• Small pasta, like diatalini or alphabet noodles
• Matzo balls

Details

Servings 8

Preparation

Step 1

Wash all vegetables and herbs, then cut to size. Add to a large stock pot and cover with the gallon of cold water. Bring to a boil, then add the chicken pieces. Simmer for an hour and a half to two hours. Remove celery, onion, herbs, parsnips, and turnips and discard or save for someone who likes yucky vegetables. DON'T THROW AWAY THE CARROTS, KEEP IN THE SOUP. Remove chicken pieces and place in a bowl. When the chicken is cool, pull it off the bone, shred it, and put back into the soup. Add salt and pepper to taste. Add small pasta and matzo balls. Serve.