Chicken Soup

2 lbs. Boneless chicken breast

2 lbs. Boneless chicken thighs

Boiling water to cover

1 tablespoon salt

1 cup sliced carrots

1 small onion – cut in half

1 cup sliced celery

1 teaspoon dried parsley flakes

1. Place chicken in large soup pot. Add boiling water to cover the chicken.
2. Add the salt.
3. Bring to boiling. Then add the vegetables and the parsley.
4. Cover and cook gently until the chicken is tender. About 3 hours.
5. Remove the chicken from the soup. Place on a plate and cut the chicken into pieces. Return chicken to soup pot.
6. Serve with noodles or knaidlach....(recipe below)

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Matza Knaidlach

2 eggs, separated

3 tablespoons chicken fat (or vegetable oil)

½ cup hot water

½ teaspoon salt

¾ cup Matza Meal

Beat egg yolks with the chicken fat (or oil) until thick and well-blended. Pour over the hot water and beat well. Fold in the Matza Meal mixed with the salt and then fold in the egg whites that have been beaten until stiff, but not dry.

Chill for about ½ hour.

Wet hands with cold water and shape mixture into small balls. Drop gently into 2 quarts of boiling salted water.

Reduce heat, cover, and cook gently for 20 to 25 minutes.