Recipe by Sackville
This is a simple but filling chicken soup that's easy to whip up when all you have left in the fridge is a chicken breast and a few tired vegetables. Thanks to s'kat for the inspiration to make this dish, which was based on her recipe for Jewish Penicillin (#34486).
- 1 tablespoon butter or 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 stalks celery, finely chopped
- 2 -4 carrots, sliced into rounds (depending on size)
- 1 chicken breast
- 2 chicken bouillon cubes
- 1 bouquet garni
- fresh ground black pepper
- 1 tablespoon butter, melted
- 1 egg, slightly beaten
- 1⁄4 cup matzo meal
- 1 dash salt
- 1 tablespoon stock or 1 tablespoon water
Directions See How It's Made
- In large pot, heat the butter or olive oil and sauté the onion, celery and carrots for 2-3 minutes.
- Add in 6-8 cups hot water, depending on how far you want the soup to go and heat until boiling.
- While the water is heating, cut the chicken breast into tiny, bite-sized, pieces.
- When the soup starts to boil, dissolve the stock cubes in the water, put in the chicken and bouquet garni, and reduce to a simmer.
- Add a few grindings of black pepper, to taste.
- Cover and cook over very low heat for 15-20 minutes or until the carrots are cooked.
- Meanwhile, make your matzo balls by whisking the melted butter and egg together.
- Add the matzoh meal and salt and blend until thoroughly mixed.
- When well blended, add the soup stock or water.
- Cover the bowl and place in the fridge until the soup is done its first stage of cooking.
- When the carrots in the soup are cooked, drop matzoh mixture by tablespoons into the soup.
- They will form little balls and float to the top.
- Cover pot and cook another 15-20 minutes.
- Serve with a hearty roll.