Best Damn Chicken Soup In Town
I promise.
Ingredients
2 chicken breasts, split, with rib attached (and skin on)
1 box of chicken stock (free range if they have it)
1 cup chopped onion
1 cup coarsely chopped celery
2 cups of scrubbed and peeled carrots, cut into 1” long chunks
1 cup stick egg noodles, uncooked
Matzo ball mix, prepared (available at the grocery store — you’ll need the mix + 2 eggs + 2 tbsp vegetable oil)
Juice of 1 small lemon
1 bunch dill, washed and chopped
1 cup white wine
A dash of onion powder
2 tsp butter
salt and pepper
Wash, dry, and salt and pepper your chicken breasts. Heat a large pot with a lid over medium heat, then drop the chicken breasts (skin side down) into pot. Turn heat to medium low and allow some fat to render, about 5-10 minutes. Fill pot with water to cover chicken breasts by 1 - 2”. Add chopped onion and wine. Cover and increase heat to medium-high setting.
Meanwhile, prepare matzo ball mix according to package directions and refrigerate. When chicken is cooked through (anywhere from 30 minutes to 1 hour depending on the size of your chicken, how large your pot, etc), remove the breasts and allow them to cool on a plate. Strain broth into a bowl, discarding solids. Mix cooking liquid with your boxed broth and bring to a boil, then cover and reduce heat to low while chicken cools. Cut or shred chicken into pieces, and add to the stock in your pot. Also add the celery, lemon juice, butter, onion powder and carrots. Meanwhile, form the matzo ball mix into uniform balls so you can drop them in all at once. After you throw the matzo balls in, cover the pot; keeping the heat at medium, allow to cook for 15 minutes.
After 15 minutes, add noodles and fresh chopped dill. Continue to cook for five minutes, uncovered. Check broth to adjust seasoning — add salt and pepper if needed. Serve with a buttered roll if you’re a baller.
