CHICKEN SOUP | hands down the best ever | John Quilter

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice

Zucchini noodles reduce carbs, while rice is a budget-friendly alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola oil is often cheaper.

bay leaves

💰Cheaper: dried oregano

Dried oregano can provide a similar flavor profile.

Remove the skin from the chicken carcass and set aside for later use.

Place the chicken carcass into a pan along with any juices.

Put the chicken skins into a medium to low oven to render out the fat.

Add chopped onion, carrot, celery, bay leaves, and cover everything with water.

Cover the pot with a lid, bring it to a boil, then reduce to a simmer for 2 hours.

Blitz matzo crackers into fine meal or use matzo meal flour.

In a bowl, whisk together 4 eggs.

Add 130 grams of matzo meal to the eggs and mix together.

Add 0.5 teaspoon of baking powder and season with freshly cracked pepper.

Add 3 teaspoons of the rendered chicken fat to the mixture and combine.

Wet your hands and form the mixture into individual balls.

Set the matzo balls aside.

Skim off any fat that rises to the top of the chicken stock as it simmers.

Pass the stock through a colander to remove larger solids, then through a fine sieve for clarity.

For an even clearer stock, use a muslin cloth to strain the stock further.

Prepare vegetables: chop carrots, celery, and onion to the same size for even cooking.

Char sweet corn in a griddle pan for caramelization, then cut it off the cob into shards.

Bring the stock back to a simmer and add the chopped vegetables and matzo balls.

Add a shot of brandy to the soup.

Add the shredded chicken meat back into the pot along with the charred sweet corn.

Cook for a couple of minutes until the vegetables are warmed through and serve.

Cooking Techniques

Equipment Needed

Spice Level: