I call this “everyday chicken noodle soup” because if I could have it every day, I would. Sometimes less is more. This is a dialed-back version of the classic heimish chicken soup. It’s got just four basic ingredients, yet it packs a powerful punch of flavor.
Yield: 6 servings
4 chicken bottoms with skin
14 cups water
5 teaspoons salt
1⁄2 (10-oz.) bag egg noodles, uncooked 1 package matzah ball mix
1. In a pot, bring chicken, water, and salt to a boil. Cook 1 hour over medium heat.
2. About 30 minutes before serving, add egg noodles.
3.Prepare matzah balls according to package directions and add to the pot.
Simmer until ready to serve.
Featured in the @whiskbyami
Photo by @chayphotography
Ingredients sponsored by @gourmetglattlakewood
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