Classic Chicken Soup with Matzo Balls

Cut the carrots, parsnips, and celery ribs into 2-inch pieces.
Halve the sweet onions.
Place the vegetables, whole chicken, water, and chicken bouillon cubes in a Dutch oven.
Bring it to a boil, then reduce the heat, cover, and simmer for 1 hour or until the chicken is tender.
Remove the chicken and vegetables from the broth using a slotted spoon.
Let them cool slightly.
Bone the chicken and cut it into bite-size pieces.
Process the vegetables in a food processor until smooth.
Skim any fat from the broth and stir the vegetable puree and chicken back into the broth.
Cook over medium heat, stirring occasionally, until thoroughly heated.
Serve the Classic Chicken Soup with Matzo Balls

Recipe Category Chicken / Soup