Chicken Soup with “Knaidlach” and “Noodles”

Not your average chicken soup, this version perfects a classic with a few optional perks as well

2 min read March 22, 2017

Food preparation by Brynie Greisman | Food and Prop Styling by Amit Farber | Photography by Daniel Lailah

This soup is filling and satisfying and can be a whole meal-in-one. The julienned vegetables give it a beautiful presentation as well. If you don’t eat gebrochts these chicken balls are the perfect substitute for knaidlach.

INGREDIENTS

SERVES 8–10

bones of 2 chickens extra skin and fat removed
1 whole chicken cut in eighths all skin removed
1 large turkey drumstick all skin removed
1 onion peeled
6 carrots peeled
3 zucchini peeled
1 turnip peeled
3 parsnips peeled
1 piece ginger about 2 inches long peeled
1 bunch dill and/or parsley in a cheesecloth
kosher salt to taste

Chicken Balls

1½ lb (680 g) ground chicken
2 eggs
1 potato cooked and mashed
1 tsp salt
½ tsp pepper
1 Tbsp ketchup

PREPARATION

For Soup

Place the chicken bones chicken and turkey in a large pot and rinse off a few times. This keeps the soup clearer. Add remaining ingredients. Cover with water and then about 6–8 inches more and bring to a boil. Reduce to a simmer and let cook for 6 hours.
Strain discarding the bones and unwanted veggies and set aside chicken. Julienne 1 raw carrot 1 raw zucchini and 1 raw parsnip. When ready to serve add julienned vegetables to the soup and let cook for a few minutes.

For Chicken Balls

Combine chicken ball ingredients and form mixture into balls. Place in boiling soup (after it’s strained). Cook for about ½ an hour. To make chicken balls in advance cook in boiling salted water freeze and rewarm in the soup for about 1 hour. /p>