Quick Chicken Veggie Soup

Description:

This Quick Chicken Veggie Soup is a simple yet hearty dish that comes to the rescue when your fridge is down to just a chicken breast and a few limp veggies. Inspired by s’kat’s recipe for Jewish Penicillin (#34486), this soup is a comforting bowl of goodness that’s perfect for those chilly winter days.

Cook Time: 30 minutes
Prep Time: 10 minutes
Total Time: 40 minutes
Servings: 4

Keywords:

Poultry, Vegetable, Meat, Winter, Less than 60 Minutes, Stove Top, Easy

Nutrition Facts (per serving):

Calories: 191.4
Total Fat: 10.9g
- Saturated Fat: 5.1g
Cholesterol: 91.6mg
Sodium: 531.6mg
Carbohydrates: 12.6g
- Fiber: 1.8g
- Sugar: 3.4g
Protein: 10.9g

Ingredients:

Quantity	Ingredient
1	Butter
1	Olive oil
2	Onion
2-4	Celery
1	Carrots
2	Chicken breast
1	Chicken bouillon cubes
1	Bouquet garni
To taste	Fresh ground black pepper
1	Egg
1/4	Cup matzo meal
1	Salt
	Water

Instructions:

Prepare Vegetables:
- In a large pot, heat the butter or olive oil over medium heat.
- Sauté the onions, celery, and carrots for 2-3 minutes until they start to soften.
Prepare Soup Base:
- Pour in 6-8 cups of hot water, depending on how much soup you desire.
- Bring to a boil.
Prepare Chicken:
- While the water is heating, cut the chicken breast into tiny, bite-sized pieces.
Cook Chicken Soup:
- Once the water is boiling, dissolve the chicken bouillon cubes in the water.
- Add the chicken pieces and bouquet garni to the pot.
- Reduce heat to a simmer.
- Season with fresh ground black pepper to taste.
Simmer Soup:
- Cover and let the soup simmer over very low heat for 15-20 minutes or until the carrots are tender.
Prepare Matzo Balls:
- In a separate bowl, whisk together the melted butter and egg.
- Add the matzo meal and salt, then blend until thoroughly mixed.
- Gradually add in the soup stock or water and mix until well combined.
- Cover the bowl and refrigerate until the soup is ready for the next stage.
Finish Soup:
- Once the carrots are cooked, drop spoonfuls of the matzo mixture into the soup.
- The matzo balls will float to the top.
- Cover the pot and continue to cook for another 15-20 minutes.
Serve:
- Ladle the hot soup into bowls.
- Serve with a hearty roll for a comforting meal.

This Quick Chicken Veggie Soup is a wholesome and satisfying dish that’s perfect for those times when you need a nourishing meal in a hurry. Enjoy its comforting flavors and hearty goodness on cold winter nights or whenever you’re craving a bowl of homemade goodness. 🍲