Spring Veggie and Chicken Soup with Optional Matzoh Balls!

I recently ordered a ton of Spring Veggies from my grocery obsession Farm to People (again, not an ad, just truly a fan) and in anticipation of a busy upcoming week, decided to throw it all in a pot with some shredded chicken and Matzoh Balls for Passover and make it a soup. It was filling, delicious while still remaining light. If you're intimidated by cooking, this recipe is for you and the best part is. You can tailor it to your individual taste, I just encourage you to keep the veggies seasonal so they really shine! I made a bunch so I had leftovers, feel free to adjust the amount you use accordingly


1 Matzoh Ball Packet (I've randomly never made matzoh balls in my adult life so, totally used the packet for this; Omit if not adding matzoh balls)

3 Cartons of Organic Chicken or Veggie Stock (2 if omitting the matzoh balls)

3 boneless, skinless chicken breasts (Omit if keeping it vegetarian)

3 TBSP Olive Oil

1 Yellow Onion (diced)

3 Cloves of Garlic (finely chopped or pressed)

3-4 Stalks of celery (chopped)

1 bunch Asparagus (bottom stems removed, cut in thirds.)

1 bunch large Carrots (chopped)

1 Box of Raw, Organic Spinach

Salt and Pepper to taste


If making Matzoh Balls, Prepare according to packet directions. I boiled mine in stock for some added flavor. Once they're done cooking, drain and set aside in a bowl covered in foil to keep warm.

In a large, heavy pot add 2 tbsp olive oil and warm over med-high heat. Once oil is heated, add in chicken breast til cooked through, about six minutes each side. Remove from pan and set aside. Add remaining olive oil and scrape chicken remains with wooden spoon to remove from bottom of the pan. Add in onion and garlic and sautee until onion is translucent and both are fragrant. Add in celery and sautee til it begins to soften, about 2-3 minutes. Pour in 2 cartons of stock and add in carrots and asparagus. Meanwhile take two forks and shred the chicken breast (don't worry if its not fully cooked through). Add shredded chicken breast into the pot and cook until veggies are al dente or tender depending on your preference. Lastly, toss in your spinach and let wilt. Sprinkle with salt and pepper to taste. Serve hot over matzoh balls. Enjoy!

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