Quick Chicken Veggie Soup Recipe

Name: Quick Chicken Veggie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter or 1 tablespoon olive oil; 1 onion, finely chopped; 2 stalks celery, finely chopped; 2 -4 carrots, sliced into rounds (depending on size); 1 chicken breast; 2 chicken bouillon cubes; 1 bouquet garni; fresh ground black pepper; 1 tablespoon butter, melted; 1 egg, slightly beaten; ¼ cup matzo meal; 1 dash salt; 1 tablespoon stock or 1 tablespoon water

Servings: persons

1 tablespoon butter or 1 tablespoon olive oil
1 onion, finely chopped
2 stalks celery, finely chopped
2 -4 carrots, sliced into rounds (depending on size)
1 chicken breast
2 chicken bouillon cubes
1 bouquet garni
fresh ground black pepper
1 tablespoon butter, melted
1 egg, slightly beaten
¼ cup matzo meal
1 dash salt
1 tablespoon stock or 1 tablespoon water

1
In large pot, heat the butter or olive oil and saute the onion, celery and carrots for 2-3 minutes.
2
Add in 6-8 cups hot water, depending on how far you want the soup to go and heat until boiling.
3
While the water is heating, cut the chicken breast into tiny, bite-sized, pieces.
4
When the soup starts to boil, dissolve the stock cubes in the water, put in the chicken and bouquet garni, and reduce to a simmer.
5
Add a few grindings of black pepper, to taste.
6
Cover and cook over very low heat for 15-20 minutes or until the carrots are cooked.
7
Meanwhile, make your matzo balls by whisking the melted butter and egg together.
8
Add the matzoh meal and salt and blend until thoroughly mixed.
9
When well blended, add the soup stock or water.
10
Cover the bowl and place in the fridge until the soup is done its first stage of cooking.
11
When the carrots in the soup are cooked, drop matzoh mixture by tablespoons into the soup.
12
They will form little balls and float to the top.
13
Cover pot and cook another 15-20 minutes.
14
Serve with a hearty roll.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon butter or 1 tablespoon olive oil, 1 onion, finely chopped, 2 stalks celery, finely chopped, 2 -4 carrots, sliced into rounds (depending on size), and more.

Yes, Quick Chicken Veggie Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quick Chicken Veggie Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions