chicken soup with kneidlach-jewish
From robertg 16 years ago
- 120 minutes to make
- Serves 4
a can't be beat chicken soup
Ingredients
- 3# chicken-about shopping list
- 6 cups water shopping list
- 2 medium onions-chopped shopping list
- 6 stalks of celery-chopped shopping list
- 4 large carrots-chopped shopping list
- 1 pinch or paprika shopping list
- 1 bunch of parsley-chopped shopping list
- salt and pepper to taste. shopping list
- KNEIDLACH shopping list
- 1 1/2 cup matzo flour shopping list
- 1 cup cold water shopping list
- 3 eggs shopping list
- 1 TBS. olive oil shopping list
- salt and pepper to taste shopping list
How to make it
- immerse chicken in boiling water and simmer,covered for 1 hour
- add remaining ingredients and continue simmering for 45 minutes.
- remove chicken and cool so you can handle.
- remove bones and shred the meat.
- return as much meat as you like to the pot and refrigerate over night.
- while chicken is cookinf make kneidlach.
- knead all ingredients to a smooth doughcover and refrigerate over night.
- next day,bring 1 gallon of salted water to a boil,roll dough into balls the size of ping pong balls and cook in the boiling water..
- skim off fat from cooked chicken and heat up to serving tempature,add kneidlach and serve....
The Rating
Reviewed by 7 people-
Uh-huh- I LOVE chicken soup! Great recipe, and HIGH FIVE! :+D
chefelaine
in Muskoka loved it
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I'll have to try the matzo flour. This is very close to my chicken soup. Great recipe. I better go thaw out a chicken.
lasaf
in St. Paul loved it
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Polish cuisine has kluski which is made just like this. (Kluski noodles in the stores are not the same thing as this.) It is interesting how different cultures have similar foods.
linspj
in New Hartford loved it
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