Chicken Soup

I love soup and chicken soup has got to be one of the easiest things to throw together... especially when you have some leftover chicken.  I roasted a chicken a few days ago and then promptly joined my little one in her cold.  You can go the harder way and make your own broth, and I do save chicken carcasses in the freezer for that purpose, but you can also use the chicken stock in a box variety and it does nicely for a quick dinner.  Last night I went with matzo balls instead of noodles.... feel good in a bowl!

For this soup I used:

1.5 - 2 quarts chicken stock, either a brand you like or homemade
2 stalks celery sliced
3-4 carrorts peeled and sliced
Leftover chicken shredded, about a cup
1 package Matzo ball mix (not the soup mix, just the Matzo Ball mix), I had this brand on hand
2 eggs (for the Matzo Balls)
2 Tbsp veg oil (for the Matzo Balls)

I made the matzo balls according to the package.  They are pretty good for a box.... and take 5 minutes to make, plus 15 minutes of letting the mix sit in the fridge.
Put the carrots and celery in the broth, bring to a boil, add the matzo balls and cook covered 20 minutes.
I added the chicken to the bowl and it was heated up by the hot broth.  This served 2 adults and 1 child with little leftover.

Dinner done in 40 minutes, with only about 15 minutes of time actually "doing" anything.  You could throw in more veggies if you like, sometimes I add some frozen green beans or peas, or leftover veggies if I have them.  With matzo balls I like to keep it simple with just carrots and celery.

I had 4 matzo balls and wanted more... but restrained myself.

Perfect dinner for a cold and rainy day, you could a salad to round out the meal a little, but being sick I wasn't much in the mood for that.