Matzo Ball Chicken Soup

Інгредієнти

2T butter, chicken fat, or olive oil

6 cloves garlic, minced

1 yellow onion, diced

2-4 large carrots, sliced

3 celery stalks, roughly chopped

1 leek, halved lengthwise, rinsed, sliced (optional)

1 tbsp fresh grated ginger

1 tsp ground turmeric

6 cups low sodium chicken broth

1lb chicken thighs

2 bay leaf

1 tspchopped rosemary

1 tspfreshly chopped thyme, stems removed

Dill to taste

.5 tsp salt

Freshly ground pepper

1 cup small pasta

.25 cup chopped fresh parsley

Напрямки

1. Add oil/butter to Dutch oven on high heat; brown chicken thighs on both sides (skin down first); remove

2. Add onion, carrots, celery til they begin to soften (5-6 minutes), stirring every few minutes

3. Stir in garlic, ginger, turmeric, and herbs (not dill or parsley) and stir 1 minute until fragrant

4. Pour in stock and bring to low simmer; taste and adjust salt & pepper; add dill.

5. Submerge thighs and bring back to simmer; partially cover with lid and allow to cook for 20 minutes (more if bone-in)

6. Transfer the cooked chicken to a plate. Stir the noodles into the soup and cook until done

7. While the noodles cook, shred the chicken into strips or dice into cubes. Slide the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt and pepper, as needed.

8. Stir in the parsley and serve.

Нотатки

Double the soup + seasoning! Use a matzo ball soup packet (or two, actually, if you go to 12c). Not enough broth for the goodies.