A slow-simmered chicken noodle soup with a dill flavor. You can use matzoh balls instead of noodles, if desired
Ingredients (serves 16)
You will also need: stock pot
- Combine water and broth in a large stock pot.
- Trim and discard any excess fat from the chicken. Add the chicken to the pot. Cover, and simmer for 1 1/2 to 2 hours.
- Skim and discard the fatty foam from the surface of the liquid. Carefully remove the chicken, draining any liquid back into the pot.
- Place chicken on a work surface and cut away the cooked meat into bite-sized pieces and place back into the pot. Discard the skin and bones.
- Tie up the dill with a piece of string to make a bunch that will not separate, and add it to the pot.
- Chop 2 or 3 tablespoons of the parsley and add it to the pot. Tie up the remaining parsley bunch and add to the pot.
- Slice two of the celery stalks and add those to the pot. Add the remaining stalk whole, to the pot.
- Add the bay leaves, onion, turnip, carrots and salt to the pot.
- Cover, and simmer for another 1 1/2 hours or until the vegetables are tender.
- Use a slotted spoon to remove and discard the bay leaves, whole celery stalk, and the bunches of dill and parsley.
- Cook egg noodles according to package directions, and then add to the pot before serving.