Homemade chicken soup can’t be beat for a tasty and easy meal during the Passover season.
8 cups water
28 ounces boneless skinless chicken thighs
1 medium (1 cup) onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1 (5-ounce) envelope kosher matzo ball mix
1 tablespoon chopped fresh chives
1/4 teaspoon salt
1/8 teaspoon pepper
4 medium (1 1/2 cups) carrots, sliced
2 ribs (1 cup) celery, chopped
1/2 teaspoon garlic salt
Place water, chicken thighs, 1/2 cup onion, 1 teaspoon salt, 1/2 teaspoon pepper and bay leaf in 6-quart saucepan. Cover; cook over high heat 10-15 minutes or until mixture comes to a full boil.
Reduce heat to low. Cover; cook 45-60 minutes or until chicken is tender. Remove chicken from broth. Cool chicken slightly; strain broth.
Prepare matzo ball mix as directed on package. Add chives, 1/4 teaspoon salt and 1/8 teaspoon pepper; mix well. Refrigerate and cook as directed on package.
Return chicken and broth to saucepan. Add remaining 1/2 cup onion, 1/2 teaspoon pepper and all remaining soup ingredients. Increase heat to high. Cook 10-15 minutes or until mixture comes to a boil.
Reduce heat to low. Cook 5-10 minutes or until carrots are crisply tender. Add cooked matzo balls. Continue cooking until heated through.
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For many, Passover is a special time of year where people gather together to celebrate. From the main course to side dishes and easy to make soups, these Passover recipes will create a wonderful meal.