Whenever we buy rotisserie chicken, my family only eats the legs, thighs and breast! What do I do with the leftover chicken? I make chicken broth! This recipe is simple, light and delicious. And since it’s the rainy season, this is a perfect dish to make.
Ingredients:
- 1 rotisserie chicken
- 1 1/2 cup matzo meal
- 1 tsp baking powder
- 1/2 tsp chicken flavor
- 1 tbsp dried parsley
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1/4 cup olive oil
- 1/4 cup club soda or water
- 4 eggs
- 2 carrots, sliced thinly
- 2 celery stalks, sliced thinly
- Ginger, sliced thinly
- 3 pcs green onions, sliced thinly
- Cilantro, chopped
- Spinach
Directions:
To make the chicken broth:
- In a pot, add the rotisserie chicken. Add enough water to cover. (I removed the breast, chicken legs, and thighs) Bring to a boil and simmer for an hour. Remove the chicken and skim all the fats.
- Strain and discard the bones.
To make the matzo meal balls:
- In a bowl, add the matzo meal, baking powder, chicken flavor, parsley, pepper, and salt. Mix well.
- Slightly beat the eggs. Add olive oil and club soda. Combine with the matzo meal.
- Place in the fridge for 15 minutes.
- Roll the matzo meal into a ball about 1 1/2 inches in diameter.
- In a pot, bring water to a boil.
- Add the matzo meal balls and simmer for 30 minutes. Do not overcrowd.
To make the soup:
- In a pot, add in the chicken broth. Bring it to a boil.
- Add the carrots, celery, and ginger. Cover and simmer for 15 minutes.
- Add the matzo balls. Simmer for another 15 minutes.
- Add in the spinach and cilantro. Turn off the heat.
- Serve while warm. Enjoy!
Note:
If you’re using rotisserie chicken to make broth, season it with salt and pepper after you simmer it. Some rotisserie chicken can be salty, so you might want to wait before you add more salt!
