Rebecca's Chicken Soup with Knedl


1 whole chicken, suitable for stewing
3 onions, chopped
4 to 5 stalks celery, chopped
4 to 5 carrots, sliced
Salt to taste
5 chicken bouillon cubes
Chopped parsley
Knedl (recipe follows)


Cover chicken with water and bring to a boil. Skim foam several times, then lower to a simmer and add onions, celery, carrots, salt to taste, and bouillon cubes. Simmer until chicken is tender, about 1 to 1-½ hours. Remove chicken, cool, and bone. Return chicken meat to soup and add chopped parsley. Add knedl to simmering soup; serve in shallow soup bowls.

Knedl (Matzo Balls)


Makes 2 quarts.


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