Chicken Soup with Knaidlach

Name: Chicken Soup with Knaidlach
Yield: Serves Six to Eight
Ingredients: 2 eggs, lightly beaten; 1–2 pinches of chicken stock (bouillon) cube or powder (optional); about 90 ml/6 tbsp water; 30 ml/2 tbsp chopped fresh parsley, plus extra to garnish; 45 ml/3 tbsp vegetable oil or rendered chicken fat; 1 garlic clove, finely chopped (optional); ½ onion, finely grated; 2–3 onions; 3–4 litres/5–7 pints/12–16 cups water; 1–1.5 kg/2¼–3¼ lb chicken, cut into portions; salt and ground black pepper; 175 g/6 oz/¾ cup medium matzo meal; 3–5 celery sticks, thickly sliced; 3–5 carrots, thickly sliced; 30–45 ml/2–3 tbsp chopped fresh dill; 1–2 pinches ground turmeric; 1 small parsnip, cut in half; 30–45 ml/2–3 tbsp roughly chopped fresh parsley; 2 garlic cloves, finely chopped (optional); 2 chicken stock (bouillon) cubes

Preparation info

Serves
Six to Eight

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

All “bubbahs” (grandmothers) tell us that a bowl of Jewish chicken soup can heal the soul. What they have also told us, and modern doctors are just now scientifically proving, is that chicken soup also helps to cure flu and the common cold. This is why this warming soup is often known as “Jewish Antibiotics”.

Ingredients

1–1.5 kg/2¼–3¼ lb chicken, cut into portions
2–3 onions

Soup

Method

Put the chicken pieces in a very large pan. Keeping them whole, cut a large cross in the stem end of each onion and add to the pan with the water, carrots, celery, parsnip, parsley, half the fresh dill, the turmeric, and salt and black pepper.
Cover the pan and bring to the boil, then immediately lower the heat to a simmer. Skim and discard the scum that surfac