Ingredients: 1 large chicken, sectioned including giblets pack giblets 3 large carrots, sliced 3 stalks celery plus handful celery leaves sliced 2 onions, roughly chopped 3 bay leaves 1 cup rice 3 potatoes, roughly chopped (optional) salt to taste pepper
Directions:Place chicken and giblets in a large saucepan and cover with water. Boil with lid on but slightly open till chicken is cooked. Remove chicken sections (leaving giblets) and set aside to cool. Then skin, bone, and section chicken and return to pot. Add carrots, celery, onions, bay leaves, salt and pepper and more water if needed and boil for about 3/4 hour. Then add rice and potatoes, taste for salt and add more if desired, and boil again for 1/2 hour. Set aside to cool then refrigerate till the next day. Next day, skim off and discard fat, then reheat soup adding prepared matzo balls if desired. When serving, keep turning bay leaves back to soup if you don`t plan to use it all - they will add flavor. |