I've done so many different variations on my basic chicken soup recipe over the years. I think it only gets better and better as I go along! Adding spiralized zucchini noodles and changing it up from chicken drumbs to chicken breasts this time really put a fun spin on things. I posted my original recipe back in 2013 and it was a good base for this updated version. Plus I recorded my whole process so watch this weeks video here or read until the end of the post where it will be inserted as always.
And now for the full recipe:
1 Cup Cubed Chicken Breasts
3 Tablespoons Chicken Consomme
1 Tablespoon Salt
1 Cube Frozen Ginger
1 Cube Frozen Dill
1 Medium Onion, Chopped
1 Large Zucchini, Sliced
1 Large Carrot, Sliced
10-15 Whole Cloves Garlic
1 Cup Spiralized Zucchini Noodles/ Zoodles
About 11 Cups Filtered/Bottled Water
Yields about 12 Large Matzoh balls
1 1/4 Cups Matzoh Meal
1/2 Cup Seltzer
1/2 Cup Oil
1. Add cubed chicken breasts to large soup pot. Then add the salt, frozen cube of ginger and frozen cube of dill. Add garlic, sliced zucchini, sliced carrots and chopped onion in as well.
2. Fill your pot to about 3/4 of the way full with water (about 11 cups). The water does boil but I prefer to use bottled or filtered water.
3. Bring the water in pot to a boil over hight heat on the stove top.
4. In the meantime start on your matzoh balls. Combine matzoh meal and seltzer then add in eggs and oil and mix well to combine it all. Refrigerate for at least 30 minutes.
5. Once soup has come to a boil, add chicken consommé and stir it in.
6. Lower the flame a bit and allow the soup to cook for about 1 1/2 hours- 2 hours or until it's reduced quite a bit.
7. Remove the matzoh ball mixture from refrigerator and with damp hands, roll the mixture into medium sized balls, dropping them into the pot one by one. Do this in the last 15 minutes of cooking the soup and add the spiralized zucchini noodles once the matzoh balls float to the top and have begun cooking through.
8. Serve warm.
9. This recipe can be frozen and served at a later date. I separate it into 4 containers, freeze and reheat for several weeks as I'd like to use it.
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