New York Deli Chicken Soup — Cooking in The Keys
New York Deli Chicken Soup Recipe
This easy New York deli chicken soup with matzo balls brings the flavor of a real New York deli to your kitchen. Made with Streit’s soup mix, cooked chicken, sliced carrots, and egg noodles, it comes together in under an hour. The matzo balls puff up perfectly, and the broth has just the right amount of seasoning. All you need are eggs, oil, and water—then dress it up with a few fresh ingredients for a homemade touch.
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Ingredients
- 1 box of Streit’s Matzo Ball Mix & Soup Mix
- 2 cups diced skinless cooked chicken leftovers or rotisserie
- 3-4 peeled carrots peeled and sliced diagonally
- 2 large eggs
- 2 tablespoons vegetable oil
- 10 cups cold water
- 2 cups fine or medium egg noodles optional
- 3 tablespoons finely chopped fresh parsley for garnish
Instructions
In a large bowl, beat the eggs and vegetable oil.
Stir in the bag labeled “Matzo” until combined.
Chill the mixture in the fridge for at least 15 minutes or up to 4 hours.
Bring 10 cups (2 ½ quarts) of cold water to a boil. Add the soup packet and stir until dissolved.
Wet your hands and form the matzo ball mix into 6 equal balls. I use a #67 Hamilton Beach ice cream scoop (about 0.5 oz), but you can eyeball it.
Drop the matzo balls into the boiling water. Add the carrots and cover with a tight-fitting lid.
Simmer on medium heat for 15 minutes.
Remove the lid and stir in the noodles and chicken. Cook for another 5 minutes, or until the noodles are soft.
Ladle the soup into bowls. Add a matzo ball, some carrots, chicken, and noodles to each.
Garnish with chopped curly parsley.
Serve hot.
Notes
Nutrition
Calories: 217.6kcalCarbohydrates: 15.2gProtein: 9.3gTotal Fat: 13.2gSaturated Fat: 3.2gTrans Fat: 0.1gCholesterol: 93.3mgSodium: 362.8mgPotassium: 234.4mgFiber: 1.3gSugar: 2gNet Carbohydrates: 13.9g
