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Chicken Noodle & Matzo Ball Soup
...in your mind.
Chicken Noodle & Matzo Ball Soup

Chicken Noodle & Matzo Ball Soup

Undeniably my favorite soup. It’s so damn good, and other than making your own chicken, it’s relatively easy.

Serves 8-10, I think



• One 3-4 pound chicken, stuff removed from inside

• 1/4 cup butter

• Kosher salt & fresh ground pepper

• 1 large onion (any color) sliced into 3 or 4  1/2 inch thick slices

• 1 lemon, cut in quarters

• 1 head of garlic, sliced in half


• Oil

• 3 carrots, cut into 1/2 inch thick slices

• 2 stalks celery, cut into 1/2 inch thick slices

• 1 yellow onion, diced

• 3 large cloves garlic, minced

• 1 tablespoon fresh thyme leaves, or about 1 teaspoon dried

• 2 bay leaves

• 8 cups chicken broth

• 6 ounces dried, thin egg noodles - or pretty much any dried noodle you like

• 2 - 3 cups shredded chicken


• 1 pack matzo ball mix

• 3 tablespoons chopped curly parsley


    For the Chicken
  1. Dry chicken well, then season cavity with salt & pepper, then stuff with lemon and 1/2 of the garlic head
  2. Tie the legs together, rub all over with butter, then season outside with salt & pepper
  3. Put into a pan on top of the onion slices, and cook in the oven until the breast registers about 160 - remove (2.5 to 3 hours), cover loosely with foil and let rest
    For the Soup
  1. Heat about a tablespoon of oil in a large pot over medium high heat and add carrots - saute a couple minutes
  2. Add the celery & onion, and saute everything another 5 minutes - then add garlic and mix in
  3. Put in the thyme, bay leaves and broth - bring to a boil then turn down to a simmer - cover and let go 15 minutes
  4. Remove bay leaves, then add the noodles and chicken and cook until noodles have softened - about 10 minutes
  5. Season with salt & pepper to taste
  6. Put in a bowl and add matzo balls, garnish with parsley

        For Matzo Balls

  1. Make according to package directions, add parsley in the mix too