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Chicken Noodle Soup with Matzo Balls

By Lisa Faulkner
Featuring traditional Jewish dumplings, Lisa Faulkner’s budget-friendly recipe for Chicken Noodle Soup with Matzo Balls makes a quick and comforting midweek meal that’s full of feel-good factor. The Celebrity MasterChef…
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Time and servings

Total time
Serves 4388 kcal/serving
Prep time
Cooking time

Ingredients

9 total
  • 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

Method

5 steps

  1. 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.

  2. Step 2

    Meanwhile, make the matzo balls as per pack instructions, adding 1 tbsp chives and a good handful of the chopped parsley.

  3. 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.

  4. Step 4

    Shred the chicken; toss through the remaining chives and parsley. Season; divide among 4 bowls.

  5. 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.