Easy Chicken Soup

Prep Time
Cook Time
Ready In

"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 recipe yields 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 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.

Tips & Variations

No special items needed.