Easy Chicken Soup

Prep Time
Cook Time
Ready In

Recipe: #15077

October 24, 2014

Categories: Chicken, Jewish,

"Comfort food for the body and soul, without all the work...or the rendered chicken fat. Soup takes about an hour if you use noodles or cooked rice. I like it best with matzo balls, which have to be started at least 4 hours earlier. I love the addition of the tomatoes to the broth, they add so much flavor. Inspired by megnbrycesmom at fooddotcom"

Original is 7 servings
  • SOUP


  • Serving Size: 1 (274.7 g)
  • Calories 153.7
  • Total Fat - 4.4 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 47.5 mg
  • Sodium - 460.1 mg
  • Total Carbohydrate - 18.7 g
  • Dietary Fiber - 3.2 g
  • Sugars - 7.2 g
  • Protein - 10.8 g
  • Calcium - 50.9 mg
  • Iron - 1.5 mg
  • Vitamin C - 15.9 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Soup: Melt butter in stockpot over medium heat, saute onion, celery and carrots. Meanwhile, chop chicken into bite-sized pieces.

Step 2

Add chicken, broth, parsley and pepper, cover and bring to a boil. Stir in tomatoes, reduce heat, cover and simmer 20 minutes.

Step 3

Remove lid, taste and adjust seasonings. Add noodles or rice, return to a low boil, and cook another 12-15 minutes.

Step 4

Matzo Balls: Early in the day, make matzo balls per package instructions. Refrigerate mixture for 2 hours, gently form balls and refrigerate for another 2 hours. Cook in separate pot in chicken broth, remove with a slotted spoon and add to soup.


No special items needed.

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