This is my traditional chicken soup recipe. Made in a large stock pot over the stove. When its done you can always add Matzo ball or noodles or extra vegetables like bok choy. enjoy.
6-7 pound whole chicken (remove neck and liver from cavity)
5 quarts water
½ tsp. dill
½ tsp. white pepper
¼ tsp. thyme
¼ tsp. marjoram
1 Bay leaf
½ tsp. rosemary
½ tsp. Savory
2 medium onions (quartered)
2 large carrots (peeled and quartered)
1/2 pound baby carrots (diced)
1 large parsnip (peeled and diced)
2 celery stalks (quartered)
4 celery stalks (diced)
5 or more chicken bouillon cubes instead of salt to taste
1 tbsp. Fresh parsley (chopped)
Place the chicken in a large stock pot. Pour in 5 quarts of water and put on high heat. Add½ tsp. dill, ½ tsp. white pepper, ¼ tsp. thyme, ¼ tsp. marjoram, 1 bay leaf,
½ tsp. rosemary, ½ tsp. Savory, 2 medium onions (quartered), 2 large carrots (peeled and quartered), 2 celery stalks (quartered). Bring to a boil. Cover and turn to low and cook for 2 hours. Allow to cool for a few minutes and remove chicken to a platter. Pour broth through a large strainer removing all the solids and discard to garbage. Return broth to pot and add
1/2 pound baby carrots (diced), 4 celery stalks (diced), 1 large parsnip (peeled and diced)
1 tbsp. Fresh parsley (chopped). Return to a slow boil.
Cover chicken and allow to cool until you can safely handle it. When chicken is cool cut off breasts and save in a zip lock bag to make chicken salad. Next carefully remove all the dark meat from the chicken discarding the skin bones and cartilage. Dice dark mean on a clean cutting board and return to soup. When the vegetables have softened add 5 or more chicken bouillon cubes and taste for saltiness. Add more if necessary. Serve HOT.
The first thing I add to the soup is two or three and handfuls of fine egg noodles. Next I sometimes add Matzo balls.