This traditional soup is served with matzo dumplings. It is a hearty and comforting meal, ideal for those recovering from sickness, and is traditionally often known as the Jewish antibiotic.

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Name: Chicken Soup with Dumplings
Prep time: 45 min
Cook time: 3 h 45 min
Total time: 4 h 30 min
Yield: 8
Cuisine: not set
Ingredients: 2-25-3.25 pounds Chicken Cut into portions; 2-3 Onions; 12-17 cups Water; 3-5 Carrots Thickly sliced; 3-5 stalks Celery Thickly sliced; 1 Parsnip Cut in half; 2-3 tablespoons Fresh parsley Coarsely chopped; 2-3 tablespoons Fresh dill Chopped; 1-2 pinches Ground turmeric; 2 cubes Chicken bouillon; 2 Garlic cloves Finely chopped; Salt and pepper; 3/4 cup Medium matzo meal; 2 Eggs Lightly beaten; 3 tablespoons Vegetable oil; 1 Garlic clove Finely chopped; 2 tablespoons Fresh parsley Chopped; 1/2 Onion Finely grated; 1-2 pinches Chicken bouillon cube; 6 tablespoons Water

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INGREDIENTS

2-25-3.25 pounds Chicken ; Cut into portions
2-3 Onions
12-17 cups Water
3-5 Carrots ; Thickly sliced
3-5 stalks Celery ; Thickly sliced
1 Parsnip ; Cut in half
2-3 tablespoons Fresh parsley ; Coarsely chopped
2-3 tablespoons Fresh dill ; Chopped
1-2 pinches Ground turmeric
2 cubes Chicken bouillon
2 Garlic cloves ; Finely chopped
Salt and pepper
For the dumplings
3/4 cup Medium matzo meal
2 Eggs ; Lightly beaten
3 tablespoons Vegetable oil
1 Garlic clove ; Finely chopped
2 tablespoons Fresh parsley ; Chopped
1/2 Onion ; Finely grated
1-2 pinches Chicken bouillon cube
6 tablespoons Water

Servings

INSTRUCTIONS

1. Put the chicken pieces in a very large pan. Keeping them whole, cut a large cross in the stem end of each onion and add to the pan with the water, carrots, celery, parsnip, parsley, half the fresh dill, the turmeric, salt, and ground black pepper.

2. Cover the pan and bring to a boil, then immediately lower the heat to a simmer. Skim and discard the scum that surfaces. (Scum will continue to form but it is only the first scum that rises that will detract from the clarity and flavor of the soup.)

3. Add the crumbled bouillon cubes and simmer gently for 2-3 hours. Skim off the fat or chill the soup and remove the layer of solid fat that forms.

4. To make the dumplings, in a large bowl combine the matzo meal with the eggs, oil, chopped garlic, parsley, onion, salt, and pepper. Add only a little chicken bouillon cube as these are salty. Add the water and mix together until the mixture is about the consistency of a thick, soft paste.

5. Cover the matzo batter and chill for 30 minutes, during which time the mixture will become firm.

6. Bring a pan of water to a boil and have a bowl of water next to the stove. Dip two tablespoons into the water, then take a spoonful of the matzo batter. With wet hands, roll it into a ball, then slip it into the boiling water, and reduce the heat so that the water simmers. Continue with the remaining matzo batter, working relatively quickly, then cover the pan, and cook for 15-20 minutes.

7. Remove the dumplings from the pan with a slotted spoon and transfer to a plate for about 20 minutes to firm up.

8. To serve, reheat the soup, adding the remaining dill and garlic. Put 2-3 dumplings in each bowl, pour in the soup, and garnish with parsley.

NOTES

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Chicken Soup with Dumplings

2-25-3.25 pounds Chicken Cut into portions
2-3 Onions
12-17 cups Water
3-5 Carrots Thickly sliced
3-5 stalks Celery Thickly sliced
1 Parsnip Cut in half
2-3 tablespoons Fresh parsley Coarsely chopped
2-3 tablespoons Fresh dill Chopped
1-2 pinches Ground turmeric
2 cubes Chicken bouillon
2 Garlic cloves Finely chopped
 Salt and pepper
 For the dumplings
3/4 cup Medium matzo meal
2 Eggs Lightly beaten
3 tablespoons Vegetable oil
1 Garlic clove Finely chopped
2 tablespoons Fresh parsley Chopped
1/2 Onion Finely grated
1-2 pinches Chicken bouillon cube
6 tablespoons Water

1.  Put the chicken pieces in a very large pan. Keeping them whole, cut a large cross in the stem end of each onion and add to the pan with the water, carrots, celery, parsnip, parsley, half the fresh dill, the turmeric, salt, and ground black pepper.

3. Add the crumbled bouillon cubes and simmer gently for 2-3 hours. Skim off the fat or chill the soup and remove the layer of solid fat that forms.

5. Cover the matzo batter and chill for 30 minutes, during which time the mixture will become firm.

6. Bring a pan of water to a boil and have a bowl of water next to the stove.  Dip two tablespoons into the water, then take a spoonful of the matzo batter. With wet hands, roll it into a ball, then slip it into the boiling water, and reduce the heat so that the water simmers. Continue with the remaining matzo batter, working relatively quickly, then cover the pan, and cook for 15-20 minutes.

7. Remove the dumplings from the pan with a slotted spoon and transfer to a plate for about 20 minutes to firm up.

8. To serve, reheat the soup, adding the remaining dill and garlic. Put 2-3 dumplings in each bowl, pour in the soup, and garnish with parsley.

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Nutrition

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Serving Size: 1 Serving (104g)
Recipe Makes: 8 Servings

Calories: 149
Calories from Fat: 96 (64%)

Amt Per Serving		% DV

	Total Fat 10.6g	14 %
	Saturated Fat 2.1g	10 %
	Monounsaturated Fat 5.2g
	Polyunsanturated Fat 2.3g
Cholesterol 211.6mg		65 %
Sodium 959.3mg		33 %
Potassium 196.9mg		5 %
Total Carbohydrate 7.4g		2 %
	Dietary Fiber 2g	8 %
	Sugars, other 5.4g
Protein 7g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 149

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