MARILYN’S CHICKEN SOUP RECIPE

Name: MARILYN’S CHICKEN SOUP RECIPE
Cuisine: Asian
Ingredients: 2 soup (or roasting) Chickens*; each cut into 8ths and washed and cleaned of any feathers; 1 lb. Gizzards; washed; 1 lb. Chicken Wings; washed and cleaned of any feathers.; 1 lb. Chicken Necks; washed; 1/4-1/2 bag Petit Carrots; 3 large Parships; washed, peeled and cut into slices (not too thin, not too thick); 2 large Onions; each peeled, washed and cut into quarters; 2-3 stalks Celery; each washed and the ends cut off, then sliced (not to thin not too thick); 3 heaping tsps. Chicken Boullion Powder or 3 Cubes; 1 heaping tbsp. Kosher Salt; 1/4 tsp. Freshly Ground Pepper; 4-5 Sprigs Fresh Parsley; 1 tsp. Poultry Seasoning; MATZAH BALLS: Use the box mix! It’s easier and just as good. However, if you wish, I do have a wonderful recipe I used to make before I discovered the box mix!!! Enjoy! ~Marilyn Sultar

3 steps

It is best to use Kosher Chickens in chicken soup as they have more taste than non-Kosher chickens.

Updated at: Thu, 17 Aug 2023 13:23:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories6015.1 kcal (301%)

Total Fat364.1 g (520%)

Carbs100.6 g (39%)

Sugars33.9 g (38%)

Protein580.7 g (1161%)

Sodium14331 mg (717%)

Fiber24 g (86%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2roasting chickens

soup, each cut into 8ths and washed and cleaned of any feathers

1 lbgizzards

washed

1 lbchicken wings

washed and cleaned of any feathers

1 lbchicken necks

washed

0.25 bagpetit carrots

3parsnips

large, washed, peeled and cut into slices, not too thin, not too thick

2onions

large, each peeled, washed and cut into quarters

2stalks celery

each washed and the ends cut off, then sliced, not to thin not too thick

3 tspschicken bouillon powder

or 3 cubes

1 heaping tbspkosher salt

¼ tspfreshly ground pepper

4 sprigsfresh parsley

1 tsppoultry seasoning

matzah balls

use the box mix! it’s easier and just as good however, if you wish i do have a wonderful recipe i used to make before i discovered the box mix

Instructions

Step 1

Put chicken into A HUGE STOCK POT first and then the rest of the chicken parts. Cover with water making sure that there is enough water to also cover the vegetables! Put up to boil on MEDIUM HIGH heat.

Step 2

Add the vegetables, then the spices and herbs. Also add the chicken bouillon. Stir everything together. Bring to a boil.

Step 3

Turn stove down to low for about 1/2 hour, then turn down to simmer for 4-6 hours, until chicken is cooked and vegetables are tender. (DON’T OVER COOK AS YOU WILL BE REHEATING THE SOUP MOST OF THE TIME YOU MAKE IT.). After it is ready, let it cool off enough to put into your refrigerator. The next day, before you go to serve it, skim off the fat and add water, if necessary. I usually find it necessary to add more. Add your already cooked matzah balls and bring all to a boil, then put on simmer until ready to serve.