Jewish Homemade Chicken Noodle Soup Recipe
Jewish holiday, Friday night dinner, feeling under the weather or just because - Chicken Soup is always our family favorite! Just like my grandma used to make, this homemade chicken noodle soup, with Matzo Balls and Egg Noodles, is easy enough for even the most cooking challenged!
Servings: 8 servings
Calories: 250kcal
Ingredients
- 1 small whole chicken bones and skin left on
- 1 medium onion whole
- 1 lb carrots cut into 1-2 inch pieces
- 5-6 stalks celery with leaves left on
- 3-4 large sprigs fresh dill
- 2 -3 tablespoons Osem Chicken Style Consomme or any type of chicken soup base
- salt and pepper to taste
- 1 lb egg noodles
- matzo balls see note below
Instructions
- Place the chicken and the onion in a large stock pot
- Fill with cold water
- Bring to simmer
- Skim fat from the top before adding in remaining ingredients
- Add in carrots, celery, dill salt and pepper
- Simmer partially covered for at least an hour to an hour and a half
- You will know when it is getting close when the chicken begins to fall apart
- Cook for another 1/2 hour after that
- Remove the chicken, onion, celery and dill from the pot
- Add in egg noodles and cook as directed on the package
- Remove the chicken from the bone and add it back to the pot if desired
- *The secret of the perfect Matzo Ball: Use the packaged stuff. Manischewitz Matzo Ball Mix. I have had many a homemade matzoh ball in my day, but the best ones come straight from the box. They have it proportioned perfectly, so I never bother with trying to figure it out myself. Save yourself the aggravation, follow the directions on the box and make the perfect ball!
Nutrition
Calories: 250kcal | Carbohydrates: 47g | Protein: 8g | Fat: 2g | Cholesterol: 47mg | Sodium: 71mg | Potassium: 404mg | Fiber: 4g | Sugar: 4g | Vitamin A: 9650IU | Vitamin C: 5.4mg | Calcium: 52mg | Iron: 1.4mg