Chicken & Matzo Ball Soup for Passover

• 8 cups water
• 1.75 pounds boneless, skinless chicken thighs
• 1 large (1 cup) onion, chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 bay leaf
• 1 envelope (from 5-ounce package) kosher matzo ball mix
• 1 tablespoon chopped fresh chives
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 4 medium (1 1/2 cups) carrots, sliced
• 2 ribs (1 cup) celery, chopped
• 1/2 teaspoon garlic salt
• 1/2 teaspoon pepper

1. Place water, chicken thighs, 1/2 cup onion, 1 teaspoon salt, 1/2 teaspoon pepper and bay leaf in 6-quart saucepan.
2. Cover; cook over high heat 10-15 minutes or until mixture comes to a full boil.
3. Reduce heat to low.
4. Cover; cook 45-60 minutes or until chicken is tender.
5. Remove chicken from broth.
6. Cool chicken slightly; strain broth.
7. Prepare 1 envelope matzo ball mix as directed on package.
8. Add chives, 1/4 teaspoon salt and 1/8 teaspoon pepper; mix well.
9. Refrigerate and cook as directed on package.
10. Return chicken and broth to saucepan.
11. Add remaining 1/2 cup onions, 1/2 teaspoon pepper and all remaining soup ingredients.
12. Cook over high heat 10-15 minutes or until mixture comes to a boil.

water, chicken, onion, salt, pepper, bay leaf, kosher matzo, fresh chives, salt, pepper, carrots, celery, garlic salt, pepper

Taken from www.landolakes.com/recipe/3492/chicken-matzo-ball-soup-for-passover (may not work)