Matzo ball chicken soup recipe
 This warming soup is the ultimate in comfort food – it is so nourishing and filling, with shredded chicken, matzo ball dumplings and noodles. 1 whole free-range chicken, skin on 6 carrots, peeled and chopped into large chunks1 parsnip, peeled and chopped into large chunks3 celery sticks, chopped into large chunks2 onions, cut in half 1 bay leaf 1 tsp black peppercornssalt and freshly ground black pepper 1 whole free-range chicken, skin on 6 carrots, peeled and chopped into large chunks 1 parsnip, peeled and chopped into large chunks 3 celery sticks, chopped into large chunks 2 onions, cut in half 1 bay leaf 1 tsp black peppercorns salt and freshly ground black pepper 130g/4¾oz matzo meal 4 free-range eggs 1 tbsp finely chopped fresh dill 1 tbsp vegetable oil or chicken fat (see soup method below)½ tsp baking powder500ml/18fl oz chicken stock (for poaching) 130g/4¾oz matzo meal 4 free-range eggs 1 tbsp finely chopped fresh dill 1 tbsp vegetable oil or chicken fat (see soup method below) ½ tsp baking powder 500ml/18fl oz chicken stock (for poaching) 1 packet fine egg noodles, cooked according to packet instructions, drained and set asidesmall bunch fresh parsley, leaves pickedsmall bunch fresh dill, leaves picked 1 packet fine egg noodles, cooked according to packet instructions, drained and set aside small bunch fresh parsley, leaves picked small bunch fresh dill, leaves picked Method To make the soup, put the chicken in a large cooking pot and just cover with cold water. Bring to a simmer and skim off all the scum that rises to the top. Add the rest of the ingredients and simmer for around 1 hour. Take the chicken from the pot and leave to cool slightly. Remove the chicken meat from the carcass. Set the meat aside in the fridge and return the bones to the stock. Continue to simmer for another hour to extract all the flavour. Skim every now and again for a clear stock. Remove the carcass from the stock. Chill the broth in the fridge overnight to allow the fat to set on the top. Once set, remove the fat and use in the matzo balls (if you are using chicken fat rather than oil).To make the matzo balls, mix all of the ingredients together in a large bowl with 4 tablespoons of the broth. Form into golf ball-size balls and place in the fridge for 1 hour to set. When ready to cook, bring the chicken stock to the boil and poach the dumplings for 35–40 minutes until swollen and light. Remove the dumplings and keep warm. To serve, taste and season the broth with salt and pepper. Shred the reserved chicken meat into the broth pan, bring to the boil and reheat until the chicken is piping hot. Divide the noodles and dumplings between serving bowls and spoon over the hot broth with some chicken and vegetables in each bowl. To make the soup, put the chicken in a large cooking pot and just cover with cold water. Bring to a simmer and skim off all the scum that rises to the top. Add the rest of the ingredients and simmer for around 1 hour. To make the soup, put the chicken in a large cooking pot and just cover with cold water. Bring to a simmer and skim off all the scum that rises to the top. Add the rest of the ingredients and simmer for around 1 hour. Take the chicken from the pot and leave to cool slightly. Remove the chicken meat from the carcass. Set the meat aside in the fridge and return the bones to the stock. Take the chicken from the pot and leave to cool slightly. Remove the chicken meat from the carcass. Set the meat aside in the fridge and return the bones to the stock. Continue to simmer for another hour to extract all the flavour. Skim every now and again for a clear stock. Remove the carcass from the stock. Chill the broth in the fridge overnight to allow the fat to set on the top. Once set, remove the fat and use in the matzo balls (if you are using chicken fat rather than oil). Continue to simmer for another hour to extract all the flavour. Skim every now and again for a clear stock. Remove the carcass from the stock. Chill the broth in the fridge overnight to allow the fat to set on the top. Once set, remove the fat and use in the matzo balls (if you are using chicken fat rather than oil). To make the matzo balls, mix all of the ingredients together in a large bowl with 4 tablespoons of the broth. Form into golf ball-size balls and place in the fridge for 1 hour to set. To make the matzo balls, mix all of the ingredients together in a large bowl with 4 tablespoons of the broth. Form into golf ball-size balls and place in the fridge for 1 hour to set. When ready to cook, bring the chicken stock to the boil and poach the dumplings for 35–40 minutes until swollen and light. Remove the dumplings and keep warm. When ready to cook, bring the chicken stock to the boil and poach the dumplings for 35–40 minutes until swollen and light. Remove the dumplings and keep warm. To serve, taste and season the broth with salt and pepper. To serve, taste and season the broth with salt and pepper. Shred the reserved chicken meat into the broth pan, bring to the boil and reheat until the chicken is piping hot. Shred the reserved chicken meat into the broth pan, bring to the boil and reheat until the chicken is piping hot. Divide the noodles and dumplings between serving bowls and spoon over the hot broth with some chicken and vegetables in each bowl. Divide the noodles and dumplings between serving bowls and spoon over the hot broth with some chicken and vegetables in each bowl.