4 whole sliced carrots (width)
2 Onions
1 whole chicken
2 tbspns olive oil
Chopped Garlic (or Shallots)
All the herbs and seasonings you can find:
Paprika, rosemary, thyme, parsley, dill, cilantro, chicken seasoning, spicy seasoning, salt and pepper, etc.
Matzah Meal
Eggs
Step 1:
Grab the soup pot to sauté the garlic, celery, carrots, half the herbs and onions in the olive oil. Season however you want… preferably with as many fresh herbs you can find. Leave on for about 5 or 10 min before adding the chicken to braise for 4 minutes on each side.
Step 2:
Add water to the pan in the amount of soup you want and let it cook at a rolling boil on medium for about 2 hours. Don’t put too much salt in the pot before its done cooking… the soup becomes more condensed as the time passes. Add whatever you want at the end as far as spices and salt goes. Add salt a little at a time.
Add water to the pan in the amount of soup you want and let it cook at a rolling boil on medium for about 2 hours. Don’t put too much salt in the pot before its done cooking… the soup becomes more condensed as the time passes. Add whatever you want at the end as far as spices and salt goes. Add salt a little at a time.
Step 3: remove the chicken from the pot and separate the meat from the bones. Put the meat back in the soup. If you have a way to keep the bones separate then keep them in the soup for as long as possible for more flavor.
Step 3:
Grab a small pan to sauté garlic (or scallions) and herbs in the other 1/2 stick of butter/m
Step 4:
Make the Matzah Balls as instructed on the Matzah Meal box. Roll the balls in the herbs to cover before placing in the soup pot.
Step 3:
Grab a small pan to sauté garlic (or scallions) and herbs in the other 1/2 stick of butter/m
Step 4:
Make the Matzah Balls as instructed on the Matzah Meal box. Roll the balls in the herbs to cover before placing in the soup pot.
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