Nothing feeds the soul like homemade chicken matzoh ball soup, especially during the cold wintery months or when you’re feeling sick. My dad always made this soup for me when I had the flu as a kid and it knocks the bug right out of you. The Jewish part is the dill, and of course the matzoh balls. The best part is this soup is a one pot wonder and the smell that wafts through your house is divine.

• Skinless chicken pieces of your choice (white meat, legs, thighs, etc)
• 1 bag organic baby carrots
• 1 bag organic celery hearts, (usually 2 come in a bag), chopped
• 1 large sweet onion, quartered
• 4 garlic cloves, crushed
• 1 bunch of dill, chopped
• 1 box Manischewitz Matzo Ball & Soup Mix
• Chicken bouillon or Better Than Bouillon
• Kosher salt
• Freshly ground pepper
• 1 bag of Manischewitz wide egg noodles

Fill a large pot three quarters of the way with water. Add your chicken, veggies, dill, soup mix, bouillon, pepper and sea salt. Bring to a boil and simmer covered for 2 hours or until chicken falls off the bone and shreds. Add noodles and matzo balls and cook until done.

Note: When adding bouillon start with a small amount and adjust seasoning towards the end. It’s better to let the flavors melt together before adding more salt.

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