If you are making chicken soup, for best flavor, use a whole chicken, rather than chicken pieces, when making the soup. As for the matzo balls, make sure to wet your hands when shaping them. Cook them in batches so that they aren’t too crowded.
One whole 3-pound chicken, rinsed and patted dry
4 large carrots, sliced or diced
2 celery stalks, thinly sliced or diced
1 large onion, sliced
3 dried bay leaves
2 English peppercorns
1 teaspoon turmeric
2 teaspoons salt
1 bunch flat parsley leaves
¾ cup dried potato flakes (any kind of gluten free certified mashed potato flakes)
4 to 6 tablespoons Extra White Gold Gluten-Free All-Purpose Flour
3 Tablespoons canola oil
6 cups gluten-free vegetable stock
- Prepare the soup: Place the chicken in your biggest pot and add enough water to cover by 1 inch. Bring the water to a boil over high heat and then skim the scum.
- Add the carrots, celery, onion, bay leaves, peppercorns, turmeric and salt. Reduce the heat to medium-low and cook covered for 1½ hours. Add the parsley and cook for another 15 to 25 minutes. Taste and adjust seasoning.
- Prepare the matzo balls: In a mixing bowl, combine the potato flakes, flour, eggs and oil, just until combined. Transfer to the refrigerator and let the mixture rest for about 30 minutes.
- Pour the vegetable stock into a large pot and bring to a boil. With wet hands, shape the potato flake mixture into ping pong-size balls, and gently place them in the stock.
- Reduce the heat to low and cook covered for about 20 minutes. Remove the matzah balls from the cooking liquid with a slotted spoon and serve in a bowl of warm chicken or vegetable soup.