A delicious homemade soup is always welcome on a cold night. My kids often request chicken noodle soup. I use matzo balls too with lots of noodles and chicken to make this a very hearty meal. My younger kids haven't been daring enough yet to try the matzoh balls, but my older daughter and my husband and I enjoy them very much. I use the packaged Matzoh Ball and Soup mix and the soup package of vegetables in my supermarkets produce section for a little bit of a shortcut. The flavors of the kosher soup mix, mixed with the homemade stock is perfect. Make a big enough pot for to enjoy leftovers the next day.
2 large chicken breasts, bone in
1 vegetable soup package - with onion, carrots, parsnip, turnip, leek, celery, parsley, dill - peeled, rinsed, cut vegetables in half, herbs put in whole.
1 clove garlic, crushed
1 matzoh ball and soup mix
salt and pepper
4 carrots, 1/4 inch diced
1 12 oz box/bag soup noodles, pictured in this bowl I used alphabets, but I like to use orzo, stelline, and pastina too
Fill a large soup/stock pot about 3/4 full with water. Place in chicken pieces and all of vegetables and herbs, garlic, 2 Tbsps salt, and 1 tsp pepper. Bring to a boil, then reduce heat and simmer uncovered for 2 1/2 hours. While thats cooking, prepare matzoh balls according to package directions. Remove chicken pieces and let cool before removing meat. Remove vegetables and herbs with a slotted spoon. When chicken is cool enough, remove the meat and cut into desired size pieces and return to the pot. Add the 4 diced carrots. Add the soup seasoning packet from mix. Bring to a boil and stir. Taste the soup and season with more salt and pepper as needed. Also add more water if needed- to maintain a 3/4 full pot, and bring back to a boil. Add the matzoh balls and cover, cooking for 10 minutes. Then add the noodles, and cover cooking an additional 10 minutes. Remove cover and turn off heat and serve.
Starting the stock