Soup-less Chicken Soup Sheet-Pan Dinner

Menachem Goodman Menachem Goodman
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I may be crazy, but sometimes I just want soup without the soup. I want my house to have that aroma, I want to experience the flavors, but I don’t want the broth. That’s where my sheet pan soup-less chicken soup enters the chat. It has all the flavors you love cooked on a baking sheet to create the most perfect dinner in no time. It brings the nostalgia of a classic bowl of chicken soup that your mother used to make, that you make, or that you get from your favorite Jewish deli.

1h 10m 4-6
Easy Meat

Contains: Egg, Gluten, Wheat

Directions

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a metal

    baking sheet with Gefen Parchment Paper. Set aside.

  2. Place the celery, carrots, celery root, zucchini, pearl onions, oil, chicken consommé, salt, and pepper in a large bowl. Mix well to combine. Spread it out on the prepared baking sheet.

  3. Place the beaten eggs and seasoned salt in a large ziplock bag. Place the matzah ball mix in another large ziplock bag.

  4. Place the pieces of chicken, one at a time, first in the bag with the egg and then in the bag with the matzah ball mix. Shake the bag to coat the chicken and place it on the baking sheet with the vegetables. Spray the chicken with cooking spray.

  5. Bake for 45 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius). Serve immediately.

Credits

Description:
Styling and Photography by Menachem Goodman

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