I have two favorite comfort foods: spaghetti and turkey balls and chicken noodle soup. I always make them both from scratch and never cut corners. On Sunday afternoon the day just felt right to make a big pot of chicken soup; but this time I added Matzo Balls. Yum!
I think the key to making a good chicken soup is a clean stock. I always buy an organic chicken; to me it makes a less fatty oily broth. I add lots of garlic, carrots, celery, dill, more then you think you need S&P, and some lemon which gives the broth some brightness.
After I have skimmed the stock, I add all new uncooked veggies, which then get satueed before the broth gets added back in. I make the matzo balls while thats happening and then add them to the soup for additional 30 minutes. When the burner gets turned off to cool, I then stir in about a cup of egg noodles.
Last nights pot seemed extraordinarily good! Can’t wait for leftovers.