- 3-4 pounds whole chicken, the breast taken apart
- 1 large onion, cut into half
- 3 carrots, sliced
- 4 garlic cloves, with skin on
- 1 cup dill
In a large stockpot, add the chicken pieces, onion, carrots, garlic cloves and dill and cover it with about 4 quarts of water. Bring to a boil, reduce heat, and simmer removing the foam off the top periodically. Take the breast pieces out after about 15 minutes. Cook the rest on a simmer for 2 hours.
Cool the broth off and take the chicken pieces out. Shred the breast pieces including the rest and keep aside to add to the soup right before serving.
Strain the broth and smash all the vegetables with the back of a ladle and strain as well. Taste the broth and add salt if needed.
- 1 packet Manischewitz Matzo Ball Mix
Follow the recipe to make the matzoh balls. Also add the following:
- 1 small shallot, grated
- 1 garlic clove, grated
- 2 tablespoons dill, chopped fine
Mix the shallot, garlic and dill into the matzoh ball mix and cook according to the directions.
- 2 carrots sliced in rounds
- 2 teaspoons dill, chopped
- 1 cup shredded chicken
Bring the broth to a boil and add the carrots and chicken.
Add the cooked matzoh balls to the broth and taste for seasonings. Add the dill right before serving.