Matzo Ball Soup With Chicken

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 lbs boneless skinless chicken breasts (about 3 medium 1/2 breasts)
• 1 -2 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery ribs, chopped
• 4 cups chicken stock
• 2 bay leaves
• 4 -6 whole allspice, kernals
• parsley, fresh, a few sprigs
• thyme, fresh, a few sprigs
• salt and pepper
• manachevitz matzo ball mix (and the ingredients it needs -eggs, oil, and water)

Recipe

• 1 preheat oven to 375. cover cookie sheet w/ foil. put chicken on foil topped cookie sheet, sprinkle chicken with salt, pepper, and a little garlic powder. bake about 30 minute or until thermometer reads 160. when cooked wrap in foil, keeping it moist and tender.
• 2 mix the matzo ball ingredients, cover and refridgerate.
• 3 while chicken cooks sautee, onions, celery, and carrots in olive oil. when tender about 5 minute add spices and stock. cover and cook 20-30 minute turn the heat off, leave covered.
• 4 while the stock and chicken cooks, cook the matzo balls in a seperate pot of boiling water according to package directions. when done add the cooked matzo balls to the chicken soup pot.
• 5 cut chicken into bite size peices and add to the soup pot.
• 6 garnish w/ fresh chopped parsley.
• 7 for more flavour (if needed) i add some "better than boullion base" to the stock.
• 8 serve and enjoy :o).