Great for what(ever) ails ya!
One 3-pound kosher chicken, quartered (or 8-piece cut)
2 onions, chopped
3 large potatoes, chunked
5 carrots, chunked
1 tablespoon salt
1 teaspoon garlic powder
2 tablespoons 365-brand (Whole Foods) Mediterranean Rotisserie Seasoning
Smidgen of olive oil (optional)
Place the chicken in a large soup kettle and cover with filtered water. Add salt, garlic powder, seasoning and optional olive oil. Cover. Bring to a boil, then reduce heat and simmer for at least two hours on medium heat. De-bone the meat, removing bones and skin from broth. Then add onion, carrots, and potatoes. Cover, and increase heat. Bring to a boil, then reduce heat and simmer for several more hours on medium heat, adding additional filtered water as necessary (to maintain liquid level). Stir periodically.
Add matzah balls, noodles, or rice, if desired.
-Do not de-bone or remove the skin from the chicken prior to cooking
-Additional filtered water will need to be added periodically, so keep an eye on the soup
-Watch the salt level; soup may need more salt when finished
-Do not strain the broth, as it will reduce the flavor
-After three hours, occasionally taste-test, and adjust accordingly
I use tongs and a fork to debone the meat, specifically the kind used for turning meat on a grill (the ones that have the same “handles” as scissors). Two sets of tongs would probably be easiest. The longer the meat has been cooking, the easier it is to de-bone. Keep a medium-sized bowl, paper towels, and the garbage can close by, and wear an apron.
**DE-BONING MEAT: CRITICAL SAFETY PRECAUTIONS**
1) REMOVE THE KETTLE FROM HEAT SOURCE AND WEAR MITTS ON BOTH HANDS TO PREVENT STEAM-BURNS.
2) DO NOT USE A SHARP KNIFE; THE MEAT, BONES, AND CARTILAGE ARE WET AND SLIPPERY.
3) KEEP PETS (ESPECIALLY DOGS) OUT OF THE KITCHEN. PIECES CONTAINING SMALL BONES WILL LIKELY FALL ON THE FLOOR, AND THESE CAN CAUSE SERIOUS INJURY TO THE ANIMAL IF EATEN.