About 6-8 Servings
2 chicken breasts
2 cloves of garlic
1 small onion
2 stalks of celery
½ red bell pepper
½ cup wild rice
Handful of noodles (spaghetti or other thin noodle)
1 cup cubed carrots
32 fl oz. of chicken stock
Matzo Balls (e.g., Manischewitz Matzo Ball Mix)
Thyme, parsley, dill, salt, pepper and cayenne to taste
2 Bay Leaves
If using left over roast chicken, remove any bones and skin and dice into large cubes. If using fresh chicken breast, grill until moist and then dice into large cubes. Set aside.
Clean and dice garlic, onion, celery and bell pepper. In a large pot, over medium heat, sauté vegetables in about 2 tablespoons of olive oil. Once tender, add stock, chicken, rice, noodles, carrots and spices. Cover with lid and let simmer on low heat for about 30 minutes or until rice, noodles and carrots are tender.
Follow instructions for matzo ball mix. Once cooked, add to soup.
- If you buy roast chicken for dinner, use the leftovers to make chicken soup the next day.
- For a tender sweet taste, use baby sweet carrots instead of large carrots.
- When making matzo balls, don’t make them too big. When cooked, matzo balls increase to 2 to 3 times their size.
David H. Rahm, M.D. is the founder and medical director of The Wellness Center, a medical clinic located in Long Beach, CA. Dr. Rahm is also president and medical director of VitaMedica. Dr. Rahm is one of a select group of conventional medical doctors who have education and expertise in functional medicine and nutritional science. Over the past 20 years, Dr. Rahm has published articles in the plastic surgery literature and educated physicians about the importance of good peri-operative nutrition.