Chicken Noodle Soup with Matzo Balls
Ingredients
750ml chicken stock, cold
2 skinless chicken breast fillets, cut in half lengthways
3 carrots, sliced into rounds
3 celery sticks, diced
1 (84g) pack matzo ball mix
2 tbsp chopped chives
30g flat-leaf parsley, chopped
90g fine egg noodles
2 courgettes, diced
4 servings
Calories~350 kcal
Protein~26 g
Carbs~45 g
Fat~8 g
Fiber~5 g
Sugar~6 g
Total recipe
Calories~1,400 kcal
Protein~105 g
Carbs~180 g
Fat~30 g
Fiber~20 g
Sugar~25 g
Method
Step 1
Put the stock, chicken, carrot and celery in a large pan with 300ml water; season with salt and pepper (take care with the salt – you can always add more later). Bring to a gentle simmer for 12 mins or until the chicken is cooked through, making sure it doesn’t boil.
Step 2
Meanwhile, make the matzo balls as per pack instructions, adding 1 tbsp chives and a good handful of the chopped parsley.
Step 3
Once the chicken is cooked, use tongs to remove it to a plate. Drop in the matzo balls and cook for 3 mins. Add the noodles and courgettes; cook for 3 mins more.
Step 4
Shred the chicken; toss through the remaining chives and parsley. Season; divide among 4 bowls.
Step 5
Ladle the matzo balls into the bowls, followed by the noodles, then share out the broth and veggies. Leftovers will keep chilled for 2 days in an airtight container.
