Ingredients
- 8 cups chicken stock (2 quarts kosher chicken stock)
- 1 1/4 pounds chicken thighs (4 thighs, skin and fat removed, approx 1.25 pounds)
- 1 pound carrots (8 carrots, peeled and cut into large chunks)
- 1 to 1 1/4 pound parsnips (4 parsnips, peeled and cut into large chunks)
- 4 celery stalks (cut into large chunks)
- 1 large yellow onion (cut into large chunks)
- 1 teaspoon dried dill
- Salt and pepper, to taste
- Cooked egg noodles and matzoh balls
How to Make
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Step 1: Place all of the ingredients ( except for the matzoh balls and noodles) into a large pot, bring to a boil, then lower the heat.
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Step 2: Simmer , stirring occasionally, for at least 6 hours.
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Step 3: Remove the bones, salt and pepper to your to taste then serve.
We hope you enjoy this recipe!
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