Chicken Soup for the Soul

There is nothing more warming to the soul than a nourishing bowl of homemade chicken soup. It’s the ultimate comfort food for healing during the winter time, the holiday season, a cold or simply a time of need. It can be made with traditional matzah balls, orzo, quinoa or served on its own to make a delicious hearty meal.

What I love about my chicken soup is that it is truly anti-inflammatory. Apart from the addition of salt, it’s made from only natural ingredients and no additives like bouillon or pre-made broth. Even so, it tastes as good reheated on the second day or after being frozen for a couple weeks.

A side note, while I’m not able to recreate my Aunt Sheila’s hard matzah balls, she made the best in my opinion. They were always difficult to cut through with a spoon and could have doubled as softballs.

More Soup Recipes:

Chicken Soup for the Soul

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Course: Dinner, Lunch, Shabbat

Cuisine: Jewish, Kosher

Ingredients Method

Ingredients

  

For the Soup

• 1 chicken
• 8 carrots
• 8 celery sticks
• 1 onion
• 2 garlic cloves
• 8 c water

For the Matzah Balls

• 1 box matzo meal
• 1 egg
• 2 tbsp olive oil

Method

 

1. Fill a stock pot with cold water, the cleaned chicken and half of your vegetables. Bring to a boil and then simmer on medium for about 2 hours.
2. Once cooked, remove the chicken from the broth and strain the remaining ingredients until the broth is clear.
3. Cut up the chicken and place back into the soup along with fresh vegetables and matzah balls.
4. To make the matzah balls, mix your matzo meal, eggs, oil and salt and let set in the refrigerator while you finish the soup.
5. To cook the matzah balls, boil a pot of water and cook for 30 minutes.