CHICKEN MATZO BALL SOUP

Comfort food...
This is my favorite version.

Chicken Matzo Ball Soup

Follow instructions on the box of matzo meal.
Or
½ cup matzo meal
½ tsp salt
Pinch of white pepper
2 eggs
2 tbsp vegetable oil
2 tbsp chicken broth
½ tsp baking powder
Mix well and refrigerate for about 30 minutes.

1 fryer chicken cut into quarters or I use frozen boneless, skinless chicken thighs or breasts and cut them into small pieces or a cooked rotisserie chicken from the grocery store.
4 carrots cut in bite size slices
2 -3 celery stalks cut in bite size slices
1-2 small onions chopped
½ bunch of parsley
1 bay leaf
1-2 cloves of garlic
½ cup frozen peas
Feel free to add other vegetables of your liking
1/3 bag of egg noodles
Salt and pepper to taste

If you are using the raw chicken cover with about 3 quarts of water and simmer for about an hour till cooked through. Cool and separate the chicken meat from the bones and skin. Set aside.
When you are in a hurry...
I cheat and use 1 large can of chicken broth and add the frozen chicken pieces cut up or the meat from the rotisserie chicken and add 1 quart of water with a tsp of organic chicken bouillon base for added flavor. Add carrots, celery, onions, parsley, bay leaf and garlic and simmer for 20 minutes. Use a small cookie scoop and scoop the matzo into balls and gently slip into the simmering soup. Add peas and noodles and simmer for 15-20 minutes till matzo balls are light and fluffy.