"FridaytheRabbiHad" Chicken in the Pot
----------------------------------------------------

1 chicken, cut up into 8 pieces
3 cups water
2 carrots, cut in chunks
2 stalks celery, including leaves, cut in chunks
1 onion, cut in half
1/2 tsp tarragon (dried)
1 tsp dlll (dried--or 1 tablespoon fresh)
1 tsp. paprika
1/4 cup dry white wine.
dash of powdered ginger (abt. 1/8 tsp)
salt and pepper
2 bay leaves
12 springs Italian (flat leaf) parsley
Matzo balls (recipe follows)
1 cup medium or fine egg noodles (that's 1 cup dry, before cooking)
__________

Brown the chicken lightly in a Dutch oven or soup pot sprayed with cooking spray.

Add all ingredients except noodles and matzo balls.

Bring to a boil. Lower heat and cover. Simmer for 45 to 50 minutes.

Add the egg noodles (cook separately before adding) and matzo balls. Simmer 10 more minutes. Ladle into soup plates or bowls. Serves 4 to 6

------------------

Matzo balls

1/2 cup matzo meal
1 egg
1 tablespoon vegetable oil or melted butter
1 tablespoon water
1/2 tsp. salt

Lightly beat water and oil with egg. Stir in matzo meal. Put in refrigerator for 30 minutes. Form into small balls (about walnut size--they will expand.) Drop into at least 4 cups of salted, simmering water. Cover, simmer for 1/2 hour. (Wet your hands with cold water to keep the matzo meal mixture from sticking to them.)

---------------------------

This is wonderful winter comfort food. If you live in Florida, Arizona or Oz, turn the air conditioner to high before serving.