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Bowl of homemade chicken soup with a clear golden broth, shredded chicken, carrots, egg noodles, and a matzoh ball, garnished with fresh dill and served on a wooden board with a blue cloth.

Roasted Chicken Soup with Perfect Matzoh Balls

Good chicken soup doesn’t start on the stovetop — it starts in the oven. This is a two-step chicken soup, beginning with a deeply flavoured roasted chicken stock, followed by the soup itself. Roasting the bones and vegetables before simmering gives the stock a rich, golden colour and a depth of flavour you simply can’t get otherwise.
It does take a little extra time, but none of it is complicated, and every step is worth it. This is the kind of soup that tastes like it’s been cared for — comforting, clear, and built on flavour from the very beginning.
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Servings 12
Calories 194 kcal

Ingredients
  

Roasted Chicken Stock

  • 4 pounds raw chicken bones, (backs, ribs, wings, necks), rinsed and patted dry
  • 2 Tablespoons vegetable oil, divided
  • 2 large onions, quartered, not need to peel, skin adds great colour to stock
  • 2 large carrots, washed well, cut into 2 inch lengths, no need to peel
  • 2 stalks celery, cut into 2 inch lengths
  • 1 large leek, halved lengthwise, washed and cut into 2 inch lengths
  • 3 sprigs fresh thyme
  • 10 whole black peppercorns
  • 3 dried bay leaves
  • 16 cups cold water

Chicken Soup

  • 12 cups roasted chicken stock
  • 1 4 pound chicken, cut into 8 pieces
  • 4 pounds chicken bones , (backs, feet, ribs, wings, necks)
  • 2 medium onions , peeled and quartered
  • 2 large parsnips , peeled and cut into 2-inch lengths 
  • 4 large carrots , peeled and cut into 2-inch lengths
  • 2 stalks celery, , (with leaves), cut into 2-inch lengths
  • 2 stems parsley , (not the leaves)
  • 10 whole black peppercorns
  • 2 dried bay leaves
  • 1 Tablespoon Diamond Crystal Kosher salt, or 1/2 tablespoon Mortons Kosher salt

Perfect Matzoh Balls

  • 4 large eggs
  • 1 teaspoon Diamond Crystal Kosher salt, or 1/2 teaspoon Morton's kosher salt
  • 1 cup matzoh meal
  • 1/4 cup chicken stock
  • 1/4 cup chicken fat, (schmaltz), melted and slightly cooled
  • 1/4 cup freshly chopped dill
  • 1 Tablespoon Diamond Crystal Kosher salt, or 1/2 Tablespoon Morton's kosher salt, for cooking water

Assembly

Instructions
 

Make Roasted Chicken Stock

  • Preheat oven to 425°F.
  • Roast the bones. Add 1 Tablespoon oil to a large roasting pan. Add bones and roast on the lower rack until deep golden brown, about 40–45 minutes, stirring occasionally for even browning.
  • Roast the vegetables. While the bones roast, toss onions, carrots, celery, and leek with the remaining 1 Tbsp oil on a large baking sheet. Roast until browned, about 30 minutes.
  • Simmer the stock. Transfer the roasted bones to an 8-quart stockpot. Add the cold water and bring to a boil. As soon as it boils, reduce heat to low and skim off any scum that rises to the top. Add roasted vegetables, thyme, peppercorns, and bay leaves.
  • Keep it gentle. Simmer uncovered for 2 hours. The liquid should barely bubble—if it boils (or if you stir), the stock can turn cloudy.
  • Strain and chill. Strain through a cheesecloth-lined strainer and discard vegetables and bones. Refrigerate and remove the fat from the top. Use stock immediately or freeze in small containers for later.

Make Chicken Soup

  • Start the soup base. Pour the roasted chicken stock into a large stockpot. Add the chicken bones and the cut-up chicken. Bring to a boil.
  • Skim. Reduce heat to low. Using a slotted spoon, skim off any foam that rises to the surface.
  • Add aromatics. Add onions, parsnips carrots, celery, parsley stems, peppercorns, bay leaves and salt. Partially cover the pot, leaving the lid slightly ajar so steam can escape.
  • Simmer. Simmer gently for 2 hours.
  • Strain. Strain the soup through a cheesecloth-lined strainer into a clean pot. Reserve the cooked carrots to serve in the finished soup.
  • Shred the chicken. When the chicken is cool enough to handle, remove the skin and bones from the breasts and thighs and shred the meat into bite-sized pieces. Discard the bones, skin, and remaining vegetables.
  • Chill overnight. Refrigerate the reserved carrots and shredded chicken in a covered container. Let the strained soup cool slightly, then cover and refrigerate overnight.
  • Remove the fat. The next day, lift off the hardened fat from the top. Save it for the matzoh balls.

Make Matzoh Balls

  • Mix the batter. In a medium bowl, beat the eggs with the salt. Whisk in the matzoh meal and chicken stock. Mix in the chicken fat, then stir in the dill. Cover and refrigerate for at least 2 hours.
  • Boil water. Bring a large, wide pot of water to a boil. Add 1 Tbsp kosher salt.
  • Form the balls. Using a 2 Tablespoon scoop, portion the mixture. Wet your hands and gently roll each portion into a round ball.
  • Cook. Add matzoh balls to the water. Reduce heat to a simmer, cover, and cook for 90 minutes.
  • Check doneness. Cut one in half—it should be the same colour all the way through. If not, simmer a few minutes longer.
  • Drain and store. Drain matzoh balls. Make up to 3 days ahead; store in a single layer on a baking sheet, cover, and refrigerate.

Soup Assembly

  • Bring the soup to a boil, then reduce to a gentle simmer. Add the reserved carrots and chicken, plus cooked matzoh balls, and simmer for about 5 minutes to warm through. Season with additional salt and pepper to taste. Garnish with fresh parsley and/or dill.

Nutrition

Calories: 194kcalCarbohydrates: 25gProtein: 5gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 66mgSodium: 1430mgPotassium: 398mgFiber: 4gSugar: 5gVitamin A: 6416IUVitamin C: 13mgCalcium: 66mgIron: 2mg
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