Get ready to transform your kitchen into a flavor paradise with this extraordinary chicken soup that's about to become your new favorite comfort dish! Imagine a soul-warming broth packed with tender chicken, earthy wild mushrooms, and fluffy herbed matzo balls that will transport you straight to a cozy Jewish grandmother's kitchen. This isn't just a soup - it's a culinary journey that combines traditional flavors with gourmet sophistication, guaranteed to impress your family and make even the coldest days feel warm and inviting.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Jewish
Serves: 6 servings
Ingredients
- 1 whole chicken
- 8 cups chicken broth
- 2 cups mixed wild mushrooms, chopped
- 1 cup matzo meal
- 3 eggs
- 1/4 cup fresh herbs (dill, parsley)
- Salt and pepper to taste
- 2 carrots, diced
- 1 onion, chopped
Instructions
- Begin by preparing the matzo balls. In a mixing bowl, combine the matzo meal, 3 eggs, and 1/4 cup of finely chopped fresh herbs (dill and parsley). Season the mixture with salt and pepper to taste. Stir until the ingredients are well combined.
- Cover the matzo ball mixture with plastic wrap and refrigerate for at least 30 minutes. This will help the mixture firm up and make it easier to shape into balls.
- While the matzo ball mixture is chilling, prepare the chicken soup. In a large pot, place the whole chicken and add 8 cups of chicken broth. Bring the broth to a boil over medium-high heat.
- Once the broth is boiling, reduce the heat to medium-low and skim off any foam that rises to the surface. This will help create a clearer broth.
- Add the chopped onion and diced carrots to the pot. Season with salt and pepper. Let the soup simmer for about 30 minutes, or until the chicken is cooked through and tender.
- While the chicken is cooking, prepare the wild mushrooms. In a separate skillet, heat a tablespoon of oil over medium heat. Add the chopped wild mushrooms and sauté until they are tender and browned, about 5-7 minutes. Season with a pinch of salt and pepper.
- Once the chicken is cooked, carefully remove it from the pot and set it aside to cool slightly. Strain the broth to remove any solids, if desired, and return the clear broth to the pot.
- Shred the chicken meat into bite-sized pieces, discarding the skin and bones. Add the shredded chicken and sautéed wild mushrooms back into the pot with the broth.
- Bring the broth back to a gentle simmer. While the soup is heating, form the chilled matzo mixture into balls, about the size of a golf ball.
- Once the soup is simmering, gently drop the matzo balls into the broth. Cover the pot and let the matzo balls cook for about 20 minutes, or until they are fluffy and cooked through.
- Before serving, taste the soup and adjust the seasoning with additional salt and pepper if needed. Ladle the soup into bowls, ensuring each serving gets a few matzo balls and some of the chicken and mushroom mixture.
- Garnish with additional fresh herbs if desired, and serve hot. Enjoy your Chicken Soup with Wild Mushrooms and Herbed Matzo Balls!
Tips
- Chill the matzo ball mixture thoroughly - this helps create lighter, fluffier balls that won't fall apart in the soup.
- Use a variety of wild mushrooms like shiitake, cremini, and oyster for a more complex flavor profile.
- Skim the foam from the broth to ensure a clear, clean-tasting soup.
- Don't overcrowd the matzo balls when cooking - they need space to expand and become light and airy.
- For extra richness, you can add a splash of white wine to the broth while simmering the chicken.
- Make the soup a day ahead - the flavors will develop and become even more delicious overnight.
- If you want a lighter version, use skinless chicken breast instead of a whole chicken.
Nutrition Facts
Calories: 338kcal
Carbohydrates: 20g
Protein: 32g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 157mg
