Quick Chicken Veggie Soup

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).

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

• Matzoh Balls

• 1  tablespoon butter, melted
• 1  egg, slightly beaten
• 1⁄4 cup matzo meal
• 1  dash salt
• 1  tablespoon  stock or 1  tablespoon water

Directions

1. In large pot, heat the butter or olive oil and sauté the onion, celery and carrots for 2-3 minutes.
2. Add in 6-8 cups hot water, depending on how far you want the soup to go and heat until boiling.
3. While the water is heating, cut the chicken breast into tiny, bite-sized, pieces.
4. 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.
5. Add a few grindings of black pepper, to taste.
6. Cover and cook over very low heat for 15-20 minutes or until the carrots are cooked.
7. Meanwhile, make your matzo balls by whisking the melted butter and egg together.
8. Add the matzoh meal and salt and blend until thoroughly mixed.
9. When well blended, add the soup stock or water.
10. Cover the bowl and place in the fridge until the soup is done its first stage of cooking.
11. When the carrots in the soup are cooked, drop matzoh mixture by tablespoons into the soup.
12. They will form little balls and float to the top.
13. Cover pot and cook another 15-20 minutes.
14. Serve with a hearty roll.