Crock Pot Chicken Matzo Ball Soup

The ultimate comfort soup–and your slow cooker does all the work!MORE+LESS-

2

lb bone-in chicken (thighs, legs or breasts), skin removed

2

large carrots, peeled and sliced

1

medium white onion, peeled and sliced

3

cloves garlic, thinly sliced

1/2

teaspoon freshly-cracked black pepper (or more to taste)

2

teaspoons salt (or more to taste)

2

tablespoons vegetable oil

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• 1

  Add first 10 ingredients (chicken through salt) to a slow cooker and stir to combine. Cook covered on low heat for 8 hours.

• 2

  Once cooked, remove the chicken with a slotted spoon and discard the bones. The chicken should just fall apart, but if there are large pieces, use a fork to shred. Then return chicken to the soup.

• 3

  Meanwhile, in a separate bowl, stir together the matzo ball mix, vegetable oil and eggs until combined. Refrigerate for 15 minutes to chill. Then remove and shape the mix into 1-inch balls.

• 4

  Carefully place the balls back in the soup, and cover and cook for an additional 20 minutes.

• 5

  Season the soup one final time with additional salt and pepper if needed. Then serve!

Nutrition Facts

Serving Size: 1 Serving

Calories

370

Calories from Fat

150

% Daily Value

Total Fat

17g

26%

Saturated Fat

4g

19%

Trans Fat

0g

Cholesterol

175mg

58%

Sodium

1350mg

56%

Potassium

490mg

14%

Total Carbohydrate

22g

7%

Dietary Fiber

2g

10%

Sugars

4g

Protein

32g

Vitamin A

130%

130%

Vitamin C

4%

4%

Calcium

8%

8%

Iron

15%

15%

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

• Ah, the joy of the slow cooker. For those nights when you’re in a hurry, or any time that you might be looking to use up some leftover matzo balls, this soup is a great solution. It’s all the goodness of a homestyle chicken soup, using matzo instead of noodles. Super easy, super hearty, super comforting. And the best part is that your slow cooker will do all of the work (oh, and it will make your home smell oh-so-delicious).Just throw everything in – carrots, celery, onion, garlic, a bay leaf, a few sprigs of fresh thyme, salt, pepper and some bone-in chicken (I used chicken legs). Let it all cook on low for about 8 hours, and then remove the chicken with a slotted spoon. It should just fall apart, but use a fork to shred it slightly if there are large pieces. Pull out the bones, and then return the shredded chicken to the soup.Once your broth is ready, go ahead and form the matzo balls. Stir together your matzo mix, vegetable oil and eggs, and then refrigerate for at least 10-15 minutes. Once chilled, remove it and form the dough into about 1-inch balls. Lay them carefully in the soup, and cover and cook for an additional 20 minutes until the matzo is done. Season with additional salt and pepper if needed.Carefully ladle out the soup so you don’t break the matzo balls, and serve! SO comforting and delicious!

Watch the video: Andrew Zimmern Cooks: Crock-Pot Chicken Stock (June 2022).