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["CHICKEN SOUP INSTRUCTIONS De-bone the chicken breasts, cut up into thin small strips, then place in the refrigerator (the chicken will be added later on).", "Heat a large""non-reactive pot"" filled with cold water and bring to a boil, add the cut up chicken pieces and giblets.", "When almost boiling, remove the chicken and discard the water.", "In a clean""non-reactive pot"" add 6 cups of cold water and the chicken pieces.", "Bring to a boil, lower the heat to very low (that is a few bubbles coming up at a time), cover and simmer for about 2-3 hours.", "Skim off any foam/dirt which may develop on the top, from time-to-time.", "While the soup is simmering, make the Matzo Balls as described below.", "After chicken has simmered for 2-3 hours, discard the chicken& bones and put broth through a strainer to remove any particles remaining; then back into a clean pot.", "Add the 4+ cups of heated chicken broth, onion, carrot, celery, leek, potato, parsnip, turnip, parsley, dill and cut up pieces of chicken breast meat.", "Add salt& pepper to taste and Bijol food coloring.", "Simmer low/medium heat for about 15 minutes.", "Next add the 10-12 Matzo Balls and simmer for about another 15 minutes.", "Serve in individual bowls and add to your liking farfel, soup nuts, shredded eggs, cooked egg noodles...", "NOTE: Do not use a frozen chicken, but a young fresh pullet if possible.", "Perhaps there is a market in your area where you can find a freshly killed kosher chicken.", "Or if you are lucky enough to raise your own Free-Range bird.", "MATZO BALLS INSTRUCTIONS (Streit's Manhattan recipe on box).", "STEP #1 MIX: Beat eggs.", "Add water (or seltzer), oil, salt and pepper.", "Mix well.", "Add matzo meal and stir thoroughly.", "Refrigerate for 1/2 to 1 hour.", "STEP #2 FORM: Partially fill a large pot with water and bring to a boil.", "Moisten palms with cold water.", "Form mixture into balls about 1"" diameter; makes about 1 1/2"" finished matzo balls.", "(Important to not compress the matzo balls, just form them loosely).", "Drop matzo balls into boiling water.", "STEP #3 SIMMER: When all the matzo balls are in the pot, reduce heat to low.", "Simmer covered for about 30 minutes or until done.", "Remove with a slotted spoon to a large bowl.", "COMMENTS: The old traditional Jewish Chicken Soup (which my grandmother& mother used to make) would contain the chicken feet and undeveloped eggs.", "I still recall the skin of the chicken neck being used to make a delicious stuffing and the chicken fat used to make schmaltz.", "Some people like their matzo balls very soft& fluffy and others like them hard.", "Also, small or very big matzo balls.", "Finally, you can eliminate the matzo balls and add cooked Egg Noodles instead...."]
