My Aunt Ronna is a wonderful cook. It’s always hard to leave their house when we visit. One time my Uncle Dave baked Challah for the ride out, but we ate it all before we could say goodbye and had him make us another. Our family is so connected by food and memories around the table. If this delicious Penicillin soup doesn’t make you feel loved and all better, I don’t know what will.
Auntie Ronna’s Chicken Soup
Servings
8 Servings
Ingredients
- 5 pound chicken
- 1 large onion chopped
- 2 large carrots chopped
- 2 piece celery chopped
- 1 sprig fresh dill
- 2 whole bay leaves
- 1 sprig fresh parsley
- 1 quart water per lb of chicken
- 1 dash salt and pepper to taste
Instructions
- Cook chicken and water and salt slowly after bringing to a boil. Skim carefully (taking off any foam or yeck on top) Add vegetables after about 30 minutes of simmering. Cook until veggies are done. Re-season!!
- It always tastes better when you make it a day or two ahead of time.
- For the Matzo Balls I buy the box mix. Important if you want lighter balls, after you make the mixture put it into the refrig for about an hour .
- If your soup is a little bland you can add the soup mix from the matzo balls to your soup.
- Now there are two rules of thought, one you can make the balls in the soup, or you can make the balls in boiling water then transfer them to your soup.
- Either way you need to make sure the liquid is boiling when you drop each balls into it and cover tightly (so they can steam and grow). Drop three or four in at a time and then make sure you are still boiling keeping covered.
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