Chicken Soup Recipe | Ina Garten | Food Network

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3 (5-pound) roasting chickens

3 massive yellow onions, unpeeled and quartered

6 carrots, unpeeled and halved

4 stalks celery with leaves, reduce into thirds

4 parsnips, unpeeled and reduce in half (elective)

20 sprigs recent parsley

15 sprigs recent thyme

20 sprigs recent dill

1 head garlic, unpeeled and reduce in half crosswise

2 tablespoons kosher salt

2 teaspoons entire black peppercorns

To serve:

4 cups 1/4-inch-diced carrots

4 cups 1/4-inch-diced celery

1/4 cup minced recent dill

1/4 cup minced recent parsley

Matzo Balls, (see recipe)

Matzo Balls:

4 extra-large eggs, separated

1/2 cup good hen inventory

1/4 cup rendered hen fats, melted

1/2 cup minced recent parsley

2 teaspoons kosher salt, plus extra for egg whites

1 cup matzo meal

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