Chicken Soup With Matzo Balls (The Quick Method) – Simmer + Sauce

Ingredients

• For the Chicken Stock:
• 1 tablespoon Extra Virgin olive oil
• Two (48-ounce) containers of chicken broth, 1/2 cup reserved
• 4 cups cold water
• 1 whole roasted chicken, broken down juices included, with 1 1/2 cups meat shredded and reserved
• 4 large carrots, peeled and roughly chopped
• 6 celery stalks, roughly chopped
• 1 large yellow onion, peeled and roughly chopped
• 2 garlic cloves, smashed
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 2 fresh thyme sprigs
• For the Matzo Balls:
• 1 cup matzo meal
• 4 eggs
• 1/4 cup refined coconut oil (without taste)
• 1 1/4 teaspoons salt
• 1/4 cup chicken stock
• Dash of black pepper
• Dash of ground nutmeg
• For the Soup:
• 3 large carrots, peeled and cut into 1/4-inch slices
• 1 1/2 cups reserved shredded chicken
• 1/4 cup fresh dill, roughly chopped