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1
Clean chicken well and remove as much skin as you can. Transfer to pot and cover in water. This will be your broth so you really want to fill it about two to three inches from the top of your pot.
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2
Bring to boil and reduce to simmer.
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3
Simmer for 1 hour, skimming/straining fat from top of broth
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4
Remove chicken and de-bone.
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5
Strain broth.
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6
Cut or hand tear meat- whatever is your preference.
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7
You may let broth chill in refrigerator over night and skim fat and strain once again the next day.
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8
Return chicken to broth.
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9
Add soup mix (this will provide all the salt/spice necessary, although you may still want to pepper to taste).
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10
Add vegetables and bring to a boil.
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11
Reduce heat and simmer for about an hour.
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12
Starch:
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13
If your preference is to the matzo ball simply follow the directions on the box (my grandma on my father's side uses soda water instead of flat and this really makes your matzo balls fluffy)
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14
I prefer the very tiny angel-hair like egg noodles. Cook separately according to directions on bag, drain well and add to soup.
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15
If your family/guests like either or, ask which each individual would prefer and add said starch accordingly.
