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15 Comments Posted
You left out the parsnips. It's probably the one ingredient that makes chicken soup fabulous
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Would it really taste nice with fluffy egg drops?
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It's a matter of taste! You can make some with and some without by dividing the soup into two pots...then you can see for yourself which you prefer.
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What happened to celery and dill. Chicken soup without dill?? It's what makes it. I never heard of putting potatoes in chicken soup and I make the best ever. I also bring to a boil and skim off the foam that rises to the top before simmering. Also try adding a little chopped garlic, you'd be amazed how good it is!
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is dill kosher for pesach
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According to the cRc (Chicago Rabbinical Council), dill weed may be purchased without special supervision. However, dill seeds are considered kitniyot--and avoided by Ashkenazi Jews.
Incidentally, many people have family customs which may preclude them from eating foods which are otherwise permitted. For example, those who only eat peeled fruits and vegetables would not use dill since it cannot be peeled.
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Making such so that they are hard or soft ?
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Amen, Jackie. Potatoes?! NEVER! The chicken should also be a hen, if possible, btw no need to quarter, just clean it. (Use later for chicken salad, etc.) Dill WITHOUT fail, celery& parsley. Also, if you make it the day before you can chill it and the fat will solidify. Throw it out (pure cholesterol), no one will taste the difference. (Sorry for my strong cooking preferences.)
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I vote for the adding dill and parsnips and celery. In addition, I always add leek, and my onions are "sweet onions". I agree about the "hen", but the really important factor, in addition, is to use more dark meat. The white meat does not add much flavor to the soup, where as the dark meat does. I agree with the simmering, and removing the fat from the top as it simmers. The carrots help to make it sweet. No potatoes in my soup! (Unless it is a sweet potato! - my bff swears it adds something to the chicken soup - I personally do not think so!) The secret for my matzoh balls? Chicken fat instead of oil, and a splash of club soda! They will be large and fluffy! I have given up struggling with my own. Use the Streit's Matzoh ball mix, and follow directions except for the two exceptions I just mentioned. Happy Passover!
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Absolutely: my recipe in toto: parsley,dill,and celery held together by rubberbands (easier) parnips, carrots, one onion (no need to peel); got my hen yesterday at Fairway (but do clean its innards out); low flame two-three hours; making mine Friday and chilling/defatting. BTW, the secret to matzoh balls: beat those eggs like forever, or at least five-ten minutes. no joke. a miracle shall pass. happy pesach, everyone. (PS: Ina Garten's Macaroons)
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I mistakenly found the answer to having the softest matzo balls ever. Just double the water (or seltzer). I also toss in a bullion cube to flavor the water I boil them in.
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For the best soup, add a poked w/ fork onion, turnip and chicken. Let cook 3-4 hours. Then add tons of carrots and celery. Chicken boullion adds flavor if chicken is small. After you make the matzoh ball mix using seltzer instead of water, cover and put in fridge for 1 1/2 hours. Wet hands w/ cold water, then make tablespoon size balls, quickly dip balls in cold water & drop in boiling water. Cover pot and cook 1 hour at a stable boil.
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I use fresh deal.
If there is no Dill in my soup it's a "NO Deal"!!
Plus ...I never heard of chicken soup with potatoes in it.
I use fresh deal and parsnip celery ,yellow onions and carrots I add butternut squash
And everybody loves it.
Chag sameach.
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This is not the recipe that is in Spirit and Spice Chabad Cookbook. This is an impostor recipe. You forgot the dill, the ginger, the celery and who ever heard of a potato in chicken soup????
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This is the Passover version, the ingredients you list are not used by various communities on Passover. For the non Passover version of chicken soup please see here.
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