Farfel, Chicken & Vegetable Kugel

Cook:1h

I only got to make this once, and I don’t know why. I remember liking it. I left out the mushrooms as they are one of my no-no’s. I found it very comforting after eating heavy Seder meals. I used the chicken from my homemade chicken soup, so it got some flavoring from that. If I made chicken soup this year, I will definitely have to make this recipe again. ~Marilyn Sultar This recipe may be frozen.

Updated at: Thu, 17 Aug 2023 03:57:32 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories501.3 kcal (25%)

Total Fat13.4 g (19%)

Carbs70.3 g (27%)

Sugars2.2 g (2%)

Protein23.1 g (46%)

Sodium388.8 mg (19%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

3 cupsmatzo farfel

2 cupschicken broth

heated

2onions

2 stalkcelery

1 cupmushrooms

0.5green pepper

2chicken breasts

cooked, skin and bones removed

3 tbspsoil

Instructions

Step 1

Combine farfel and broth (MSS NOTE: I use my leftover chicken soup.) in a mixing bowl and let stand while you sauté the vegetables.

SLICER:

Step 2

Cut vegetables to fit the feed tube.

Step 3

Slice onions and celery, using medium pressure.

Step 4

Slice mushrooms and green pepper, using light pressure.

Step 5

Make sure to remove all bones from chicken. Either slice by hand or slice by processor, using very heavy pressure. (If the chicken is very cold, it will slice easier.)

Step 6

Heat the oil in a large skillet. Add vegetables and brown quickly over high heat.

Step 7

Add chicken and cook 1-2 minutes longer, stirring to mix well.