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Not your average chicken soup, this version perfects a classic with a few optional perks as well
Wednesday, March 22, 2017
This soup is filling and satisfying and can be a whole meal-in-one. The julienned vegetables give it a beautiful presentation as well. If you don’t eat gebrochts, these chicken balls are the perfect substitute for knaidlach.
Place the chicken bones, chicken, and turkey in a large pot and rinse off a few times. This keeps the soup clearer. Add remaining ingredients. Cover with water and then about 6–8 inches more and bring to a boil. Reduce to a simmer and let cook for 6 hours.
Strain, discarding the bones and unwanted veggies, and set aside chicken. Julienne 1 raw carrot, 1 raw zucchini, and 1 raw parsnip. When ready to serve, add julienned vegetables to the soup and let cook for a few minutes.
Combine chicken ball ingredients and form mixture into balls. Place in boiling soup (after it’s strained). Cook for about ½ an hour. To make chicken balls in advance, cook in boiling salted water, freeze, and rewarm in the soup for about 1 hour. /p>
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