(steve miller for the boston globe)
Serves 10
To the traditional recipe she inherited from her maternal grandmother, Anna Edis, Dawn LaRochelle adds smoked chicken bones. You can make the soup without them too.
| 4 | quarts water |
| 1 | tablespoon kosher salt, or to taste |
| Pepper, to taste | |
| 1 | large chicken (4-pound roasting bird, with neck and gizzard), quartered |
| Smoked chicken bones (optional) | |
| 1 | onion, coarsely chopped |
| 2 | small carrots, 1 coarsely chopped and 1 cut into julienne strips |
| 1 | small stalk celery, coarsely chopped |
| 6 | tablespoons chopped fresh parsley leaves and stems |
| 6 | tablespoons snipped fresh dill, plus more for garnish |
| Pinch of sugar (optional) | |
| 1 | small zucchini, cut into julienne strips |
| 1 | small yellow squash, cut into julienne strips |
2. Strain the soup into a bowl. Discard the vegetables, but reserve chicken. Taste for seasonings, and add salt, pepper, and sugar, if using.
3. Leave the soup to cool. Cover and refrigerate overnight. Remove the fat from the broth. (Fat may be used as schmaltz in the matzo ball recipe; see this page). Shred the reserved chicken.
4. In the soup pot, reheat the broth. Add the julienned carrot, zucchini, and yellow squash. Heat for 3 to 5 minutes or until the vegetables are cooked through, but not mushy.
5. Put a generous amount of shredded chicken and one or more matzo balls into each bowl. Ladle soup and vegetables around the matzo balls. Garnish with dill.
Adapted from Dawn LaRochelle
© Copyright 2010 Globe Newspaper Company.
