Kneidle Chicken Soup

According to the traditional recipe from Aina Garten, you can cook a classic hearty dish, especially if served warm kneydlah or noodles. Share with friends: Time: 4 hours. 30 min. Difficulty: easy Servings: 10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 3 (2.3 kg.) Baked chicken
• 3 large uncleaned and cut into four parts heads onions
• 1 head, uncleaned and cut in half across the head garlic
• 6 unpeeled and halved carrots
• 4 cut into three parts celery stalk with leaves
• 4 unpeeled and halved parsnips (each wish)
• 20 sprigs of fresh parsley
• 15 sprigs of fresh thyme
• 20 sprigs of fresh dill
• 2 tbsp. l coarse salt
• 2 tsp peppercorns black pepper

For submission:

• 4 tbsp. diced 0.5 cm. carrots
• 4 tbsp. diced 0.5 cm. celery
• 1/4 Art. chopped fresh dill
• 1/4 Art. chopped fresh parsley
• Kneidlach (see Recipe)

Kneidlach (dumplings):

• 4 divided into squirrels and yolks eggs of category CB
• 1/2 tbsp. good chicken stock
• 1/4 Art. melted chicken fat
• 1/2 tbsp. chopped fresh parsley
• 2 tsp coarse salt, plus some more for egg whites
• 1 tbsp. crushed matzo bread crumbs

Recipes with similar ingredients: chicken, matzo cakes, eggs, onions onions, garlic, carrots, celery, parsnip root, parsley, thyme, dill, black peppercorns

Recipe preparation:

1. In a 16-20 liter pan, put 3 baked chicken, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, black pepper peas and salt. Add 7 liters. water and bring to boiling. Cook at a low boil, without covering, for 1 h. Remove 2 chicken and let cool slightly. Remove the meat from breasts. Put the remaining chicken and bones in the pan again and continue cooking without covering for another 3 hours. Strain contents of the pan through a sieve and cool. Remove from the surface fat, then reheat the broth as described below, or pack put it in containers and freeze it.
2. When serving the soup, pour the broth into the pan again and heat, adding diced carrots, celery, dill and parsley. Coarsely chop left chicken meat and add to bouillon. Cook on low heat for 5 minutes to boil the vegetables, and the chicken warmed up. Add seasonings to taste and serve. Can put in each plate 2 warm kneydly. Kneidlach: Mix egg yolks, chicken stock, chicken fat, parsley and salt. Add matzoh flour. In the electric bowl mixer, installing the whisk, beat egg whites with a pinch salt until peaks appear. Enter the matzo mixture and knead until homogeneity. Refrigerate for at least 15 minutes, until the mixture will not thicken. Form balls the size of a golf ball, picking dough with two spoons, rolling them with your hands or picking a small spoon for ice cream. Dip them in a slightly boiling chicken stock and cook, turning over once, for 30 minutes, until they completely boil and become airy. Get out and serve hot with chicken soup.