Categories: Soup
Ingredients
- 3 5-lb. roasting chickens
- 3 large yellow onions, unpeeled and quartered
- 6 carrots, unpeeled and halved
- 4 stalks celery with leaves, cut into thirds
- 4 parsnips, unpeeled and cut in half
- 20 sprigs fresh parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled and cut in half crosswise
- 2 tbsp kosher salt
- 2 tsp whole black peppercorns
- 4 cups 1/4-inch diced carrots
- 4 cups 1/4-inch diced celery
- 1/4 cup minced fresh dill
- 1/4 cup minced fresh parsley
- Matzo Balls (see recipe)
Directions
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Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze.
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To serve the soup, return the stock to the pot and reheat, adding the diced carrots, celery, dill and parsley. Shred the reserved chicken breast into large pieces and add to the stock. Simmer over low heat for 5 minutes to cook the veggies and reheat the chicken. Season to taste and serve as is, or ladle each serving over 1-2 warm matzo balls.