Matzo Ball Soup

1 Rotisserie Chicken (Costco)

1 Onion

2 Stalks of celery

2 Carrots

2 Bay Leaves

Herbs (thyme, parsley, etc)

2 boxes of chicken broth

Salt and pepper

Matzo ball mix (follow ingredient directions on package)

At least six hours before separate chicken. Put all skin, bones and in edible pieces in a stock pot. Separate white and dark meat and shred white meat into soup sized pieces (you will need about half). 

Pour broth over chicken in pot. Add the skin only of the onion. Clean and peel the carrots and add the peel. Cut the top and bottom of the celery and place them in the pot. Add the bay leaves. Add stems of herbs. Salt and pepper.  Simmer this together for about 5 hours. (Cut up your veggies while you wait) At that point strain the broth and discard the chicken and other items. 

Put the pot back on the stove with the broth. Add half the white meat chicken, the cut up veggies, and chopped herbs. Simmer for 30 minutes. At this point follow the directions to make matzo balls. After 15 minutes add the balls (about 1/2 rounds) to the broth and simmer for 10 minutes. 

Serve 2-3 balls per person with some soup.