Best Of Both Worlds Chicken Soup

Recipe Ingredients

1/2		Stewing chicken - all visible fat (large)
		Removed
2		Roast chicken carcasses
3		Water
2 teaspoons	10ml	Sea salt
1		Freshly-ground white pepper
2		Onions - peeled, halved (large)
3		Carrots - peeled, and (large)
		Halved lengthwise
3		Celery stalks - leaves and
		Top 2" of ribs only
1 section		Curly parsley
1		Ripe tomato
2		Carrots - peeled, diced (large)
1		Fat leek, 3" of white part - finely shredded
		Grandma Rose's Matzo Balls - (see recipe)
		Egg noodles, medium - cooked according to
		Instructions and drained

Recipe Instructions

Put the stewing chicken and broken-up carcasses in a large, heavy soup pot with 3 quarts of water, and the sea salt and pepper. Cover and bring to the boil. Remove any froth with a large, wet metal spoon. Add the onions, carrots, celery, parsley and tomato. Return to a boil, then reduce the heat so the liquid is barely bubbling. Cover and simmer for 3 hours.

Remove the stewing chicken and reserve for another use. Discard the roast chicken carcasses. Strain the soup into a large bowl or freezer container and discard the vegetables. Cook, cover and freeze overnight.

When ready to serve, remove congealed fat and return soup to a pot. Add the diced carrots and shredded leek. Bring to a boil, then lower the heat and simmer for 15 minutes or until the vegetables are bite-tender. Garnish with matzo balls and noodles.

This recipe yields 8 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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