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Jewish penicillin chicken soup

Just like grandma used to make, this homemade chicken soup recipe, with Matzo Balls and Egg Noodles, is easy enough for even the most cooking challenged. Homemade Chicken Noodle Soup is the best way to bring tradition to the table and cure a cold at the same time! Once you taste this rich broth with egg noodles, vegetables, and matzo balls, you'll never go back to the kind from the can.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 small whole chicken bones and skin left on
  • 1 medium onion whole
  • 1 pound carrots cut into 1-2 inch pieces
  • 5 stalks celery with leaves left on
  • 3 large sprigs fresh dill
  • 2 tablespoons Osem Chicken Style Consomme or any type of chicken soup base
  • salt to taste
  • pepper to taste
  • 1 pound egg noodles
  • matzo balls

Method
 

Preparation Steps
  1. Place the chicken and the onion in a large stock pot.
  2. Fill with cold water.
  3. Bring to simmer.
  4. Skim fat from the top before adding in remaining ingredients.
  5. Add in carrots, celery, dill, salt and pepper.
  6. Simmer partially covered for at least an hour to an hour and a half.
  7. You will know when it is getting close when the chicken begins to fall apart.
  8. Cook for another 0.5 hour after that.
  9. Remove the chicken, onion, celery and dill from the pot.
  10. Add in egg noodles and cook as directed on the package.
  11. Remove the chicken from the bone and add it back to the pot if desired.

Notes

*The secret of the perfect Matzo Ball: Use the packaged stuff. Manischewitz Matzo Ball Mix. I have had many a homemade matzoh ball in my day, but the best ones come straight from the box. They have it proportioned perfectly, so I never bother with trying to figure it out myself. Save yourself the aggravation, follow the directions on the box and make the perfect ball!