This is my go-to quick chicken soup recipe for colds or holidays when I am in a hurry. For Rosh Hashanah or Yom Kippur, I like to make this soup three days ahead to let the flavors mingle. This recipe begins with a good-quality, store-bought broth, which immediately gives the chicken flavoring a head start. (Make sure to look for “kosher” on the label.)
Skinless bone-in chicken breasts add additional chicken flavor. (The bones help to enrich and slightly thicken the soup). This chicken soup cooks until the chicken is just cooked through, and the vegetables are tender. The chicken is cut up and returned to the soup awaiting its final pairing with the herbed matzo balls. If you prefer a lighter soup, strain out all the vegetables and chicken and serve the broth with the matzo balls. (Use the reserved chicken to make chicken salad.)
