Quick Chicken Veggie Soup

Name: Quick Chicken Veggie Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
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; 1 tablespoon butter, melted; 1 egg, slightly beaten; 1/4 cup matzo meal; 1 dash salt; 1 tablespoon stock or 1 tablespoon water

Submitted 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)."

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Ready In:: 40mins
Ingredients:: 13
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

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.

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RECIPE SUBMITTED BY

Sackville

London

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">

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