Ingredients and Weight:
- Kosher chicken, whole (3-4 pounds)
- Water (12 cups)
- Carrots (3 medium, peeled and chopped)
- Celery (3 medium, chopped)
- Onion (1 large, chopped)
- Parsnips (2 large, peeled and chopped)
- Potatoes (3 medium, peeled and diced)
- Salt and pepper to taste
- Matzo meal (1/2 cup)
- Eggs (2 large)
- Butter (1 tablespoon)
Preparation Time:
20 minutes
Cooking Time:
90 minutes
Difficulty Level:
3 (Medium)
Preparation Method Steps:
- In a large pot, combine the chicken, water, carrots, celery, onion, parsnips, and potatoes. Season with salt and pepper to taste.
- Bring to a boil over high heat, then reduce heat and simmer for 45 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and set aside to cool.
- Once the chicken is cool enough to handle, remove the meat from the bones and shred it.
- Return the chicken meat to the pot and add the matzo meal.
- In a small bowl, whisk together the eggs and butter.
- Gradually add the egg mixture to the chicken mixture, stirring constantly.
- Bring to a simmer over medium heat and cook for 5 minutes, or until the dumplings are cooked through.
- Serve the soup hot.
Nutritional Information:
- Calories: 250 per serving
- Protein: 20 grams per serving
- Fat: 10 grams per serving
- Carbohydrates: 25 grams per serving
Dish Characteristics:
- Rich and flavorful
- Tender chicken and dumplings
- Perfect for Passover or any meal
User Comments:
- "This soup is absolutely delicious! The dumplings are so fluffy and the broth is full of flavor."
- "I love the addition of parsnips and potatoes to this classic soup."
- "This is the best Passover soup I've ever had. It's so comforting and satisfying."
Special Precautions and Tips:
- Be sure to Kosher the chicken according to the specific dietary requirements of the occasion.
- If you don't have time to make the dumplings, you can use store-bought matzo balls instead.
- Serve the soup with fresh herbs for garnish, such as parsley or dill.
