There is something very comforting about this soup and I always feel a bit righteous when I make it. It feels really healthy and cleansing so I eat loads without guilt even if it has no health benefits what so ever.
I have used Matzo Crackers which most supermarkets have but you could use cream crackers instead if you like. My electric mini chopper was perfect for crushing them and gave me a roughly fine crumb. Egg noodles is usually what I have in so that's what I added but vermicelli noodles work really well too.
2 Chicken Quarters Skin Removed
4 1/2 Pints Veg Stock
1 1/2 Onions Roughly Chopped
2 Sticks Celery Roughly Chopped
2 Carrots Roughly Chopped
2 Tomatoes Peeled and Roughly Chopped
2 Sprigs Flat Parsley
55g Medium Egg Noodles
Parsley to Garnish
1/2 Onion Grated
1 Egg Yolk
1 tbsp Finely Chopped Parsley
1 tbsp Water
115g Matzo Crackers Crushed
Get your matzo balls ready first. Melt 1 tbsp of butter in a pan and soften the onion. In a free standing mixer beat the remaining butter till it's fluffy then beat in the egg and egg yolk. Add the parsley and cooled onion, season and mix well. Next add the water and crushed crackers. Combine everything and leave it to rest while you prepare the soup.
Put the chicken into a large pan and pour over the stock. Bring it to the boil removing any scum with a slotted spoon. Simmer for 15 minutes then add the onions, celery, carrots, tomatoes and parsley. season and simmer for 1 hour till the chicken is cooked through and tender. While this is cooking you can shape your matzo mixture into balls.
Remove the chicken from the pan and strain the soup into a clean pan. Remove the meat from the bone and cut into bite size pieces. Add the chicken, noodles and matzo balls to the pan, cover and simmer gently for 20-30 minutes. Serve immediately with a little chopped parsley.
I couldn't bare to discard the lovely flavoursome veg from this recipe so I cooked it with a tin of tomatoes and a little veg stock then liquidised it to make a tomato soup - waste not want not