Chicken Noodle Soup with Matzo Balls
By Lisa Faulkner
Published on 28 September 2023
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 winner and OcadoLife regular keeps things easy by using a ready-made matzo ball mix, pepping it up with some chopped fresh herbs. If you use noodles that come with a seasoning packet, save that for another dish – sprinkle over spuds or other veggies before roasting, or use it to flavour water when cooking rice. Looking for more Lisa Faulkner recipes? Look no further.Time and servings
25 minsTotal time
Serves 4388 kcal/serving
10 minsPrep time
15 minsCooking time
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
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.