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Creamy Chicken Soup with Matzo

Creamy Chicken Soup with Matzo

Try our matzo ball soup recipe! This chicken soup with matzo balls is made with rotisserie chicken. Our matzo ball soup recipe is perfect for cold days.
What You Need
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3 eggs
3/4 cup matzo meal
3 Tbsp. oil
3 Tbsp. water
2 Tbsp. KRAFT Zesty Italian Dressing, divided
1 small onion, finely chopped
3 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
2 cups chopped cooked chicken breasts
3 carrots, peeled, finely chopped
1 large stalk celery, finely chopped
1 tsp. peppercorns
3 whole cloves
1 bay leaf
1/4 tsp. ground black pepper
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. flour
2 Tbsp. chopped fresh parsley
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Let's Make It
1
Mix first 4 ingredients until blended. Refrigerate 15 min.
2
Meanwhile, heat dressing in medium saucepan on medium-high heat. Add onions; cook and stir 6 to 8 min. or until tender. Stir in broth, chicken, carrots, celery, peppercorns, cloves, bay leaf and pepper.
3
Wet hands and shape matzo dough into 16 (1-inch) balls. Bring soup to boil. Add matzo balls; cover. Simmer 20 min. or until vegetables are tender and matzo balls are cooked through.
4
Meanwhile, whisk cream cheese and flour with 1/4 cup hot broth in medium bowl until smooth. Gradually stir cream cheese mixture into soup until blended; cover and simmer 5 min.
5
Ladle soup into bowls, placing 2 matzo balls in each. Sprinkle with parsley.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with fresh fruit and a side salad to round out the meal.
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