I’ve made chicken soup so many different ways, but this veggie-loaded version is my favorite. This version is a real upgraded. Real vegetables are sauteed for maximum flavor, tender shredded chicken gives you protein in each bite , an incredibly flavorful broth, and noodles that don’t turn to mush by the time you eat it..

The small trick that changes everything is this: cook the noodles separately. It takes one extra pot, but it keeps the soup bright and the noodles springy. (And yes, it’s worth it.) You can prep lots of noodles in advance and freeze it separately too… but more on that shortly.

Chicken Vegetable Soup with Noodles, what makes this version so comforting

Comforting soup isn’t complicated, it’s just balanced. You want a broth that tastes like chicken, vegetables that soften without disappearing, and enough “stuff” in the bowl that it feels like dinner, not a snack. With protein, vegetable, and starch, this is a comforting meal in a bowl that’s hydrating and nourishing for when you’re sick, when it’s freezing outside, or any time you need comfort food.

This chicken vegetable soup with noodles hits that sweet spot because the flavors build in layers. Carrots bring a little sweetness, onion and celery add that savory base, and turnip gives a gentle earthy taste that reads “old-school soup” in the best way. Zucchini goes in near the end so it stays tender, not soggy.

Texture matters too. Shredded chicken is soft and easy to eat, which is exactly what you want on a sick day. It also feels a bit special for Shabbat, even though it’s a low cost recipe that’s incredibly healthy – and a fabulous spin on a Friday night classic.

And since the noodles stay separate until serving, the leftovers reheat like a dream. You don’t get that “the pot turned into chicken noodle casserole overnight” situation.

If you’re in the mood for a more traditional take, this Jewish Chicken Soup recipe is another cozy option to keep in your back pocket.

Best vegetables to use (and easy swaps)

The core veggies here are diced carrot, turnip, celery, onion, and zucchini. That mix gives you sweet, savory, and mild flavors all in one pot.

A few easy swaps, based on what you’ve got:

• Parsnip instead of turnip (a little sweeter and easier to dice).
• Sweet potato instead of carrot (warmer, slightly richer and much sweeter).
• A handful of spinach stirred in at the very end (great if you need “something green”).
• Frozen peas added right before serving (kid-friendly sweetness).
• Broccoli stalks for loads of fiber and a fabulous flavor (stalks stay intact better)

Everything is diced and sauteed in layers to really bring out the flavor, without having to let it simmer all day (like I do with a typical chicken soup).

Why cook the noodles separately

If you’ve ever made chicken noodle soup and felt proud, then checked the pot the next day and sighed, you already know the problem. Noodles keep soaking up broth, even after the heat is off. They swell, go soft, and steal liquid from the soup.

Cooking egg noodles separately fixes it fast. You boil them in salted water, drain, and then add them to each bowl as you serve. The soup stays brothy, the noodles stay bouncy, and leftovers don’t turn into a thick starch bomb.

You WILL want to make sure to warm up the noodles as well if cooking it in advance.

Tips for making Chicken Vegetable Soup with Noodles

This soup is forgiving, which is what we all need on busy days. Still, a few small habits make it taste better and store better.

Salt in stages: Add a little early, then taste again near the end. Broth brands (if using) vary a lot, and it’s easier to fix “needs more” than “too salty.” Even salt brands can vary in saltiness.

Keep the simmer gentle: A hard boil can make chicken feel dry and stringy and get you that cloudy finish. A soft simmer keeps it tender.

Taste for sweetness: If your carrots are very sweet (or you added sweet potato), you might want a touch more pepper or fresh herbs to balance it.

Want it extra soothing for sick days? Skip spicy add-ins, go easy on black pepper, and keep the broth clear and simple.

Can you freeze Chicken Vegetable Soup with Noodles

Yes, this soup freezes well. The texture of the vegetables might change slightly – cut them smaller if freezing so the change is less noticeable. Freeze the soup base without noodles for the best texture. Freeze the noodles separately.

Here’s the easy way to do it:

• Cool the soup quickly by moving it off the stove and stirring for a minute or two. The soup shouldn’t sit at room temperature or “warm” for long. If your pot is huge, you can set it in a sink with a little ice water around it (don’t splash water into the soup).
• Portion into freezer containers or zip-top freezer bags.
• Label with the date. Future-you will be grateful.
• If using bags, double-bag and freeze them flat on a sheet pan.
• Once frozen, you can rearrange them as you’d like.
• Freeze up to about 3 months for best flavor.

To serve, thaw overnight in the fridge – in a pan to catch drips if you used bags (or use a low simmer on the stove), then boil fresh egg noodles (or use frozen ones) and add them right before eating.

How long does Chicken Vegetable Soup with Noodles last in the fridge?

This keeps well in the fridge for 3 to 4 days when stored in a covered container. If you’re serving this for Friday night, it’s usually still great through Monday lunch.

A quick heads-up: if noodles sit in the soup, they’ll soften by day two. It’s not unsafe, it’s just a texture thing. If you want the best leftovers, store noodles separately and add them to each bowl.

For reheating, use a gentle simmer on the stove or short bursts in the microwave. If the soup thickened in the fridge or overboiled and got too rich (it happens), add a splash of water or broth and stir until it loosens up.

Ingredients and tools for an easy chicken vegetable soup with noodles

This is more “cozy weeknight soup” than fussy recipe. You don’t need a long ingredient list, you just need a solid base and enough vegetables to make the broth taste like something.

A large pot helps, and so does a sharp knife. Beyond that, you’re good.

Ingredient notes and tips (with simple options)

There are so many different ways you can do this. Here is the basic framework of the recipe with optional add-ins.

• Chicken breast: 1 to 2 breasts, cooked right in the broth, then shredded and returned.
• Carrots: diced.
• Turnip: diced (parsnip works too).
• Celery: diced (optional if you don’t love it, but it adds such a great savory flavors).
• Onion: diced. I put in two but more is yummy too.
• Zucchini: diced larger or half-moons (added later to avoid them dissolving).
• Garlic (optional): 1 to 3 cloves, minced, or a frozen garlic cube.
• Broth: chicken broth, or water plus bouillon. Or use water and just flavor it well.
• Bay leaf (optional): 1 to 2.
• Herbs (optional): parsley or dill, fresh or frozen.
• Salt and pepper: go easy on pepper if serving to kids or someone sick.
• Oil: a tablespoon for sautéing.

For the noodles:

• Egg noodles, cooked separately.

This is a naturally Kosher soup, suitable for meat meals.

Optional add-ins that stay “clean and classic”: peas, spinach, sweet potato, parsnip, or a teaspoon turmeric. I love to add in Hawaiij spice mix for that depth of flavor, but it’s optional. What I’d avoid if you want that pure chicken soup vibe: strong tomato flavors, lots of acid, or heavy spice blends.

I will provide you with an exact recipe below, but I almost always make it differently, so don’t be afraid to play around yourself and see how your family likes it best.

Prep tips that save time

Prep is where soup can feel annoying, so make it easier on yourself.

• Chop veggies ahead and store them in the fridge for up to 2 days.
• Use a food chopper if you have one, especially for onions.
• Keep a freezer bag of “soup vegetables” (carrot, celery, onion) and grab a handful whenever you’re making broth.
• I sometimes even prep everything in the pot the night before and start sauteeing the next morning.

How to make Chicken Vegetable Soup with Noodles, step by step recipe

This is the kind of recipe you can make while helping with homework, setting the table, or doing that last-minute Friday afternoon straighten-up. The timing is flexible, and the soup gets better as it sits.

Ingredients

• 1 T neutral oil (I usually use extra light olive oil)
• 3 large carrots, diced
• 1 turnip, diced
• 2 large yellow onions, diced
• 6 Stalks celery, diced
• 1 medium zucchini
• 1 large chicken breast
• Water or broth (to cover vegetables)
• 1 t. salt to start if using broth, or 1 T if using water
• 1 T onion powder
• 1 T garlic powder OR a few cloves garlic added at the sauteeing step.
• Optional: frozen ginger cubes – use 1-2. I love adding this when making this for sick people
• Optional: Bay Leaf
• Optional: 1 t. Turmeric
• Optional: Dill, Parsley
• Optional: 1 T Hawaiij soup seasoning
• Optional: additional vegetables like sweet potato, spinach, broccoli stalks, cauliflower stalks, etc
• 12-16 oz egg noodles (I prefer the thin variety)

Cook the vegetables and chicken in the broth

1. Heat 1 tablespoon of oil in a large pot over medium heat.
2. Add diced onion, carrot, and celery with a pinch of salt. Sautee, until the vegetables soften. I usually start the onion first, let it get started as I prep the celery, and then same with the carrots.
3. Add diced turnip (or parsnip). Let that soften as well. Add the zucchini and let it go for another couple of minutes to bring out the flavor.
4. Pour in broth (or water) and seasoning until everything is well covered, with room for simmering.
5. Add bay leaf if using, then slide in the chicken breasts.
6. Bring the pot up to a light boil, then immediately lower it to a gentle simmer. If you see foam on top, skim it off with a spoon. (Not mandatory, but it keeps the broth prettier.) Avoid letting it boil.
7. Simmer for about an hour or so until the broth is rich, the vegetables are soft, and the chicken is cooked through.

Shred the chicken and finish the soup

1. Use tongs to lift the chicken breasts onto a plate.
2. Let them rest 5 minutes, then shred with two forks.
3. Return the shredded chicken to the pot and stir.
4. Taste the broth and adjust salt and pepper.
5. Stir in chopped parsley or dill right at the end for a fresh finish. If using dried herbs, you can just add it at the seasoning stage.

Boil egg noodles separately and combine for serving

1. Bring a separate pot of salted water to a boil.
2. Cook egg noodles until just tender (a little firm is perfect). Follow the package timing, then start checking a minute early.
3. Drain well. If you’re storing noodles separately, toss them with a tiny bit of oil so they don’t stick.
4. Serve using one of these two methods:
   • Best for leftovers: Add noodles to each bowl, then ladle soup over top.
   • Best for right now: Stir noodles into the soup pot only if you’ll finish it pretty quickly.

If you want another cozy soup for cold nights, this Roasted Butternut Squash Soup with Farro is hearty in a totally different way, and it feels a little special without extra stress.

Chicken vegetable soup with noodles is comfort you can count on. You get tender shredded chicken, real vegetables, and that cozy broth that makes the whole kitchen smell like you’ve been taking care of people all day. Best part, the noodles stay just right because you cook them separately.

Make it with turnip, swap in parsnip, add peas, or keep it simple and classic. This soup doesn’t judge, it just shows up for you. Save it for Friday night, double it for leftovers, and tell me what veggies you used, because I’m always looking for new twists on a favorite.

Yield: 12

Sauteed Veggie Shredded Chicken Soup with Noodles

Prep Time: 35 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours 5 minutes

This chicken noodle soup is comfort in a bowl! It's loaded with nutrition and makes for a full meal. Update it with different vegetables if you wish and prep it in advance to freeze. Sauteeing the vegetables first makes the soup extra flavorful and it's easy to scale up and food prep.

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Ingredients

• 1 T neutral oil (I usually use extra light olive oil)
• 3 large carrots, diced
• 1 turnip, diced
• 2 large yellow onions, diced
• 6 Stalks celery, diced
• 1 medium zucchini
• 1 large chicken breast
• Water or broth (to cover vegetables - about 8 cups)
• 1 t. salt to start if using broth, or 1 T if using water
• 1 T onion powder
• 1 T garlic powder OR a few cloves garlic added at the sauteeing step.
• Optional: frozen ginger cubes - use 1-2. I love adding this when making this for sick people
• Optional: Bay Leaf
• Optional: 1 t. Turmeric
• Optional: Dill, Parsley - a few sprigs of fresh or 1 T dry
• Optional: 1 T Hawaiij soup seasoning
• Optional: additional vegetables like sweet potato, spinach, broccoli stalks, cauliflower stalks, etc
• 12-16 oz egg noodles (I prefer the thin variety)

Instructions

1. Heat 1 tablespoon of oil in a large pot over medium heat.
2. Add diced onion, carrot, and celery with a pinch of salt. Sautee, until the vegetables soften. I usually start the onion first, let it get started as I prep the celery, and then same with the carrots.
3. Add diced turnip (or parsnip). Let that soften as well. Add the zucchini and let it go for another couple of minutes to bring out the flavor.
4. Pour in broth (or water) and seasoning until everything is well covered, with room for simmering.
5. Add bay leaf if using, then slide in the chicken breasts.
6. Bring the pot up to a light boil, then immediately lower it to a gentle simmer. If you see foam on top, skim it off with a spoon. (Not mandatory, but it keeps the broth prettier.) Avoid letting it boil.
7. Simmer for about an hour or so until the broth is rich, the vegetables are soft, and the chicken is cooked through.
8. Use tongs to lift the chicken breasts onto a plate.
9. Let them rest 5 minutes, then shred with two forks.
10. Return the shredded chicken to the pot and stir.
11. Taste the broth and adjust salt and pepper.
12. Stir in chopped parsley or dill right at the end for a fresh finish. If using dried herbs, you can just add it at the seasoning stage.
13. Bring a separate pot of salted water to a boil.
14. Cook egg noodles until just tender (a little firm is perfect). Follow the package timing, then start checking a minute early.
15. Drain well. If you’re storing noodles separately, toss them with a tiny bit of oil so they don’t stick.
16. Serve using one of these two methods - Best for leftovers: Add noodles to each bowl, then ladle soup over top. Best for right now: Stir noodles into the soup pot only if you’ll finish it pretty quickly.

Notes

• Cook noodles separately to avoid mushiness and making your soup starchy and cloudy.
• This soup freezes well. Texture of vegetables might change slightly - cut them smaller if freezing so the change is less noticeable.

• Freeze in containers or large freezer bags. If using bags, double-bag and freeze them flat on a sheet pan.
• Once frozen, you can rearrange them as you'd like.
• Freeze up to about 3 months for best flavor.
• Defrost in a 9x13 pan to catch drips.

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We love filling, hearty soups in the winter, and while mushroom barley soup is a favorite, we like to switch it up. Barley can be very heavy. We also have some family members with Celiac who visit, so we always love to have gluten free alternatives to our favorites. And frankly, I am trying (but rarely succeeding) to eat better.

So a non-compromise low carb, gluten free better-than-the-original recipe is a score!

Mushroom cauliflower soup is just that. It’s still filling and hearty but less heavy. And the cauliflower adds a fabulous flavor to the savory soup.

This recipe was made in the crock pot, since we often make it Friday afternoon for Shabbat lunch. However, you can make it on the stove top too if you prefer. It’s a versatile soup, without an exact formula that needs to be followed.

To make it more special for Shabbat, I like to add stew meat to the mix. It’s so good that the leftovers usually get eaten first thing. However, you definitely can leave out beef for a vegan alternative. And you can sub for chicken breast chunks if you’re just going for something leaner.

To make mushroom cauliflower soup, I like to use riced cauliflower. It’s just the easiest option and it distributes well. I just dump a bag in… You can also use frozen florets, or a fresh head of cauliflower.

Like I said, it’s versatile!

Finally, I just stick to regular cheap sliced white mushrooms. If you’re a real foodie (I’m not) you can go fancy and stuff but hey, I’m all about the easy, and it still comes out fab!

I often make Shabbat in an hour of prep time or less so this recipe is full of those kinds of shortcuts to enable that.

Mushroom Cauliflower Soup Recipe

Ingredients

• 2 large onions
• 4 cubes crushed garlic (or 4 cloves)
• 16 oz mushrooms – you can get fancy but I just add sliced white
• About 1 lb fatty stew beef
• 12 oz riced cauliflower (or 1 head, or bag frozen)
• 1.5 t salt
• Generous Trader Joe’s umami seasoning and onion salt (about 1 T each)
• Water or broth to cover

Note: I use seasoning mixes. If you don’t have these, you can simply replace with soup mixes, use broth, add similar quantities of onion powder and garlic powder, or whichever seasonings you prefer.

Process

1. Drizzle olive oil down the sides and on the bottom of the crock pot. Or, add a tablespoon of olive oil to the bottom of a pot.

2. Sautée onions until translucent.

3. Add garlic and sautée till fragrant.

4. Add mushrooms. Before cooking down the Crock-Pot is about half full. Let them soften and add the beef and other ingredients. Cook on high for 6 hours or low overnight.

I hope you enjoyed this mushroom cauliflower soup recipe! What are your favorite Shabbat lunch ideas? Comment below!

Easy Mushroom Cauliflower Soup Recipe

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Ingredients

• 2 large onions
• 4 cubes crushed garlic (or 4 cloves)
• 16 oz mushrooms - you can get fancy but I just add sliced white
• About 1 lb fatty stew beef
• 12 oz riced cauliflower (or 1 head, or bag frozen)
• 1.5 t salt
• Generous Trader Joe's umami seasoning
• And onion salt (about 1 T each)
• Water or broth to cover

Instructions

1. Drizzle olive oil down the sides and on the bottom of the crock pot. Or, add a tablespoon of olive oil to the bottom of a pot.

2. Sautée onions until translucent.

3. Add garlic and sautée till fragrant.

4. Add mushrooms. Before cooking down the Crock-Pot is about half full. Let them soften and add the beef and other ingredients. Cook on high for 6 hours or low overnight.

Notes

Note: I use seasoning mixes. If you don't have these, you can simply replace with soup mixes, use broth, add similar quantities of onion powder and garlic powder, or whichever seasonings you prefer.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

The post Mushroom Cauliflower Soup Recipe appeared first on Jewish Moms & Crafters.

There’s absolutely nothing like a good Jewish chicken soup recipe to warm your soul. Add in some noodles and it’s truly a treat.

Whether you’re sick and looking to hydrate with nutrition-filled liquid, or it’s cold and you want comfort food to warm your soul, this Jewish chicken soup recipe comes from twelve years of making it almost weekly and fine-tuning it to perfection.

And if you’re a fellow Jewish mom looking to make this for a Friday night, this Jewish chicken soup recipe is perfect for you too!

Tips and tricks for adding loads of flavor to chicken noodle soup

When you have a five quart pot of soup, and the main ingredient is water, it takes a specific strategy to get the maximum flavor into your chicken noodle soup, so that each spoonful is loaded with flavor.

You need a LOT of stuff in it.

Basically, instead of calculating a per-person vegetable count, you want to load it with plenty of veggies.

The vegetables you add are based more on what adds flavor to the soup rather than what you prefer. Of course, you can also add in your favorites, however, you’re adding in veggies for the sake of the blended flavor too.

Parsnip and sweet potatoes are two of my favorite veggies to add for overall soup flavor.

Even if you don’t love to eat them whole as they add nutrition and flavor to the soup. Keep in mind that you can always repurpose vegetables from the soup by making patties, or as baby food (which is what I do.) I don’t touch sweet potato generally speaking but it really adds a delicious flavor to this Jewish chicken soup recipe.

Vegetables like celery are tasty in the soup as well, but I don’t find that they contribute to the overall flavor. It makes sense to add things like that when you’re specifically looking to eat those textures, but the vegetables you add to flavor your soup are a category of their own

Cook this Jewish chicken soup recipe for a long time.

You want to really give it time to extract the flavor from the veggies. Let it just barely simmer for hours. I have never tried making this Jewish chicken soup recipe in a crock pot, however I imagine that it would do well that way.

If you want a delicious slow cooker soup, you can try my crock pot mushroom barley soup recipe, another delicious Ashkenazic Jewish soup.

More is more.

Add what you can that makes sense. For example, I had leek tips I had cut off for another recipe. Usually those get thrown in the garbage, but, while they’re tough and unpleasant to eat, they pack loads of flavor. I often toss things like that into the soup. Again, using soup bags can help you pull out the things you don’t plan to eat.

Season it well.

Many people add soup mixes to their chicken soup, however I am very strongly averse to doing that. You can taste it. There’s this flavor it takes on that’s just a touch more artificial, even if you use the “no MSG” version.

It’s possible to make an incredibly flavorful chicken noodle soup without using soup mix. The main thing is to season it well. Be generous with salt (you can start slow and add more later if you prefer) but even more generous with flavor-adding spices like onion powder and garlic powder.

My personal favorite to add to the chicken soup is Trader Joe’s onion salt mix. I add a lot of it.

Best spices for chicken noodle soup recipes

On that note, what are the best spices for chicken noodle soup recipes?

Salt is a given. Black pepper in just the right amount helps too, however, if you’re cooking the soup for someone with a cold I’d just skip that. You can get plenty of flavor without it.

Put in loads of onion and garlic powder. For the sake of this recipe, I’ve included quantities and measurements however as I’m sure you know a true Jewish chicken soup recipe is measured with the heart, not with a spoon…

As I’ve mentioned above, I use Trader Joe’s Onion Salt – and lots of it. Any spice mix that’s heavy on the onion, especially those with a little herb in it is perfect.

And finally, one of my favorite tips for adding loads of flavor to chicken noodle soup: frozen cubes!

And no, I’m not talking about bouillon cubes.

I simply choose my favorite herbs and flavors and get cubes so I don’t need to process them raw. If I have an open bag of peeled garlic I add a few of those, but otherwise I add frozen garlic cubes. I also like adding frozen dill and parsley cubes as both those herbs are delicious in the soup. (On that note, if I’m already using it fresh for another recipe and have spare, I’ll add those fresh.)

And finally, especially if you’re making this as a Jewish penicillin, ginger cubes add a unique and heavenly touch to the flavor of this Jewish chicken soup recipe with noodles.

How to cook Jewish chicken soup so that it’s crystal clear

There’s a certain pride that a Jewish cook has when the soup has that golden yellow crystal clear tone. It lends legit bragging rights.

To accomplish this, try the following:

1. Use chicken breast or put your chicken in a soup bag.
2. Leave your vegetables in larger pieces rather than cutting them small.
3. Cook it low and slow. I do this to extract loads of flavor anyway but it serves the dual purpose of allowing it to remain clear too. Avoid boiling it at all costs. Try to catch your soup as soon as it starts boiling and lower it to a slight simmer.
4. The sweet potato that I add for flavor lends its color to the soup as well.
5. A bit of turmeric – but really a bit – can help the color and is tasty too.
6. Things like garlic cubes can get in the way of the clarity, but personally, I value the flavor more.
7. And finally, if you’re really into it, you can always chill your soup and then skim the top for any fats and other floaties that rise to the top…

Making Jewish Chicken Soup with Noodles

I haven’t yet figured out a way to make it with noodles in the same pot – you don’t want them getting mushy, after all.

I just cook my noodles separately in a small saucepan.

Make sure to strain and rinse them well. I recommend keeping them warm for the soup. Otherwise it’ll cool your soup too quickly.

For Shabbat, I simply keep it in an oven-to-table glass container that can be warmed on my Shabbat hot plate along with the rest of my food. I put it on something so that it doesn’t burn and just stays warm.

And now that I’ve shared my tips for the best Jewish chicken soup recipe with noodles, it’s time to share the recipe. Of course, there is a printable version at the end of the post, however since that uses an outside plugin to operate, I always write it in the post too (in case something happens to the plugin).

So this is literally a repeat of what’s in the printable – skip right to that if you prefer.

Best Jewish Chicken Soup Recipe

Ingredients:

• 1 chicken breast (or three drumsticks, or bones and skin in a soup bag)
• 1 whole sweet potato, peeled
• 1 lb carrots, peeled and cut into thirds
• 4 med. parsnips, peeled and cut into thirds
• 1 large onion, peeled and left whole
• 1 large zucchini, washed not peeled and cut into 2-3 inch rounds.
• Optional 5-10 cloves of garlic
• Optional: 1/2 lb egg noodles, cooked according to package directions

Frozen cubes (optional):

• 2-3 Garlic if not putting in the soup whole cloves
• 2 dill
• 3 parsley
• 1 ginger

Spices:

• 2 teaspoons salt
• 1/2 t pepper (omit if using for cold)
• 2 T or more onion powder
• 1 T garlic powder
• Feel free to play with spice mixes with onion. I often leave out the onion/garlic powder and use Trader Joe’s onion salt (about 3 T) instead.

A 5 quart pot.

Instructions:

1. Place your vegetables in the pot. If there’s anything you plan to remove, place that at the top.
2. Add spices and frozen cubes.
3. Cover with water till about 1-1.5 inches from the top of the pot.
4. Bring to a boil over medium heat. When it just boils, reduce it to low and keep it as close as possible to just barely simmering for 4-5 hours (or up to eight).
5. Serve with warm noodles, soup nuts, or croutons – or on its own!

Notes:

• Use medium heat for starters and not high, so that if you miss it when it boils it doesn’t go too strong for too long.
• Use veggie discards for added flavors (leek, for example), add what you like, etc.
• Other things that are tasty in the soup (but not necessary for the overall flavor):
  • Leek – the edible parts too
  • Celery
  • Turnip

• This freezes beautifully. I freeze it in airtight deli containers for later use and enjoy it postpartum as a nutritious, hydrating meal. To defrost, place it in the fridge (or microwave) until it’s loose enough to come out of the container and heat it in the pot.

Got any to add? Have any variations to this Jewish chicken soup you want to share? Just drop it in the comments!

Yield: 10

Best Jewish Chicken Soup with Noodles

Prep Time: 20 minutes

Cook Time: 5 hours

Total Time: 5 hours 20 minutes

This delicious traditional Jewish chicken noodle soup recipe is born from hundreds of Friday nights at home. Make it as a winter dinner, a Friday night dish, or as a Jewish penicillin.

Learn how to make chicken noodle soup so that it's bursting with flavor, golden and clear.

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Ingredients

• 1 chicken breast (or three drumsticks, or bones and skin in a soup bag)
• 1 whole sweet potato, peeled
• 1 lb carrots, peeled and cut into thirds
• 4 med. parsnips, peeled and cut into thirds
• 1 large onion, peeled and left whole
• 1 large zucchini, washed not peeled and cut into 2-3 inch rounds.
• Optional 5-10 cloves of garlic
• Optional: 1/2 lb egg noodles, cooked according to package directions

Frozen cubes (optional):

Toggle ingredient group

• 2-3 Garlic if not putting in the soup whole cloves
• 2 dill
• 3 parsley
• 1 ginger

Spices:

Toggle ingredient group

• 2 teaspoons salt
• 1/2 t pepper (omit if using for cold)
• 2 T or more onion powder
• 1 T garlic powder
• Feel free to play with spice mixes with onion. I often leave out the onion/garlic powder and use Trader Joe’s onion salt (about 3 T) instead.

Toggle ingredient group

• 5 Quart pot

Instructions

1. Place your vegetables in the pot. If there’s anything you plan to remove, place that at the top. Vegetables stay somewhat in place so you'll be able to remove it if you plan well.
2. Add spices and frozen cubes.
3. Cover with water till about 1-1.5 inches from the top of the pot. I like to use the sprayer so that I'm mixing it as I fill.
4. Bring to a boil over medium heat. When it just boils, reduce it to low and keep it as close as possible to just barely simmering for 4-5 hours (or up to eight).
5. Serve with warm noodles, soup nuts, or croutons – or on its own!

Notes

• Use medium heat for starters and not high, so that if you miss it when it boils it doesn’t go too strong for too long.

• Use veggie discards for added flavors (leek, for example), add what you like, etc.
• Other things that are tasty in the soup (but not necessary for the overall flavor): Leek – the edible parts too, Celery, Turnip
• Noodles are prepped separately according to package directions and kept warm until serving so it doesn't chill your soup.

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I tend to stay away from vegetable soups that get all their flavor from added boxed broths or consomme. Instead, I like to find ways to develop rich flavors on my own. In this butternut squash soup, I chose to roast the butternut squash and apples to caramelize them and bring out their sweetness, so that the soup has layers of delicious flavor.

If you read the title of this blog post fully, you’ll notice that there’s farro in this soup. While totally optional, I highly recommend you add it in. Farro is a delicious grain with a slightly chewy texture. When added to soup, it turns it from a simple vegetable soup to a thick, filling bowl of comfort food.

If you like to garnish your soups, reserve the seeds from the butternut squash when you peel and cube it. Rinse and dry the seeds well. Drizzle a little olive oil, maple syrup, salt and pepper over the seeds and roast them at 375 for about 8 minutes- watch them well so that they don’t burn!

For a printable version of this butternut squash soup recipe, scroll to the end of this post.

Roasted Butternut Squash Soup with Farro

What you need to make this Butternut Squash Soup Recipe:

• 1 large butternut squash, peeled, seeded and cubed
• 2 apples, peeled and sliced
• 3 TBSP olive oil
• 2 tsp kosher salt
• 1/2 tsp ground black pepper
• 2 TBSP canola or vegetable oil
• salt and pepper to taste
• 2 onions, peeled and diced
• 6 cloves garlic, minced
• 2 carrots, peeled and diced
• 1 cube frozen ginger
• 1/8 cup white wine
• 1/2 cup farro, rinsed
• 10 cups water

How to make this Butternut Squash Soup Recipe:

1, Preheat oven to 375 F. Line a baking sheet with parchment paper, Scatter cubed butternut squash and apples on prepared baking sheet. Drizzle with olive oil, salt and pepper. Roast for approximately 40 minutes, or until squash and apples start to brown and caramelize.

2. While squash is roasting, prepare vegetables to saute. Heat canola oil in a large stock pot over medium heat. Add diced onions and saute for 5-10 minutes, until translucent. Add minced garlic and ginger and saute an additional 2 minutes. Add carrots and saute until softened. Season generously with kosher salt and ground black pepper.

3. Pour in white wine and deglaze the bottom of the pot.

4. Add roasted squash and apples and any released juices to pot. Add farro, then water. Mix well. Bring to a boil. Cover, lower heat to simmer, and allow to cook for 30 minutes.

5. Using an immersion blender, blend soup to desired consistency. (We like it slightly chunky.) Taste and add salt if needed. Serve hot and enjoy!

What’s your go-to soup on a cold, wintry day?

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I like to make both dairy and meat meals on Shavuot, but I save the dairy meals for nighttime for a couple of reasons. Firstly, we don’t like heavy meals at night. We eat low carb, and not too much cheese and feel better than eating meat and potatoes. In addition, the men would prefer to drink coffee through the night, and real milk is always the better option.

This golden onion soup with a delectable pastry crust is the perfect way to start a meal. It whets the appetite, but doesn’t leave you feeling too full.

I like a pastry crust over a floating piece of cheese toast because it presents nicer. It’s also keeps the pastry and cheese separate from the soup so the pastry doesn’t get too soggy right away and the cheese doesn’t congeal or clump inside the hot soup.

If you’d prefer to keep the pastry separate so people can opt whether they want it or not, simply bake them without attaching them to the ramekins for the same amount of time on a (real, metal) baking sheet lined with parchment paper.

If you’ve made onion soup before, you already know that the most important step is caramelizing the onions. This is done low and slow, and it’s a process that cannot be rushed. The end result is so worth it. I recommend leaving the pot alone, just a quick stir every ten minutes. Set a timer so you don’t forget.

For a printable version of the Classic Onion Soup with Cheesy Pastry Crust recipe, scroll to the end of this post.

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Supplies you’ll need to make Classic Onion Soup with Cheesy Pastry Crust

• baking sheet (not disposable!)
• oven safe ramekins
• stock pot

Ingredients for Classic Onion Soup with Cheesy Pastry Crust

1 TBSP butter

1 TBSP vegetable oil

6 large vidalia onions, sliced into half moons

1/4 tsp sugar

4 cloves garlic, minced

1 cup dry sherry or marsala

2 cups vegetarian chicken broth

4 cups water

2 bay leaves

1 TBSP kosher salt

1/4 tsp ground white pepper

mini puff pastry squares, defrosted (You’ll only need as many as you are planning to prepare in individual ramekins.)

sliced Gouda cheese (the same amount as the pastry squares)

grated Parmesan cheese

1 tsp dried rosemary, divided

How to make Classic Onion Soup with Cheesy Pastry Crust

1. In a large stock pot, heat butter and oil over medium hot.
2. When the butter is just melted, add sliced onions and sugar into pot. (Pot will be full, but the onions will shrink considerably once caramelized.)
3. Saute over medium to high heat for 3 to 5 minutes, than lower heat and cover. Check on the onions every 10 to 15 minutes and stir. This process will take a minimum of 45 minutes, but can last longer. You’ll know they’re ready when your house smells incredible, onions have reduced greatly in size and have a rich, dark hue.
4. Uncover pot and add sherry, just a little at a time to deglaze. Stir as you pour.
5. Add all remaining ingredients and stir well. Cover pot and cook over low to medium heat for 45 minutes.
6. Preheat oven to 350 F. Prepare baking sheet with as many ramekins as you need.
7. Allow soup to cool slightly. Remove bay leaves and discard. Pour soup into ramekins, until 3/4 full. Do not overfill.
8. Using your hands, stretch each pastry square over the ramekin. Top with Parmesan cheese, than Gouda. Sprinkle dried rosemary on top.
9. Bake uncovered at 350 F for 25-30 minutes or until pastry crust is golden brown and cheese is melted and bubbly.
10. Serve immediately.

Do you love onion soup? What is your favorite meal to enjoy on Shavuot?

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The ultimate in Jewish cooking – golden chicken soup. After years of aiming for that perfect taste, I finally achieved it in my newest obsession: the Instant Pot. Disclosure: this post contains affiliate links.

The Instant Pot has taken the world by storm. The newest in pressure cooking, the Instant Pot has so many features and uses, it will make an incredible addition to your kitchen if you don’t already have it.

There are different brands, but I am only familiar with the original Instant Pot (specifically the 6 quart Duo), so that is what this recipe will configure to.

I consider myself to be a good cook. (Don’t worry – it’s not all in my head! My family and friends think so too.) I don’t cook particularly fancy or gourmet (or healthy), though. I cook traditional, delicious food, and a lot of comfort food. The quintessential trait of a Jewish mother.

My personal miracle was that I learned how to cook even though I didn’t do a stitch in the kitchen growing up. And my husband actually liked my food when I first started, um, experimenting.

It frustrated me to no end, however, that I could not figure out chicken soup. Cholent? No problem. Six hour stuffed cabbage? Totally. Any and all other soups? I got this. But chicken soup was slowly becoming the bane of my existence. No matter what I did, I just couldn’t get it to taste like my mother’s. And everyone knows, Mama’s chicken soup is the be all and end all.

As I struggled each week to make a delicious, hearty chicken soup, I tried out hundreds of variations. I added a little of this, subtracted a little of that. I even tried making it in different pots. Some weeks were better than others, but I never had a moment of “aaaah” when that first spoonful hit the back of my throat.

When I bought the Instant Pot, my intentions were to streamline my supper process. I was hoping to make more one pot meals, and cook more in the mornings, so that my nights after a full day of work would be a little easier. I never intended to use it for Shabbos cooking. Yet one week, I was looking at it sitting on my counter, and thought, “If I cooked chicken soup in there, I bet it would come out amazing.”

My reasoning was that the pressure in the pot would help the chicken soup cook more evenly and increase the flavor throughout. I totally surprised myself- I was right! The chicken soup was absolutely amazing. It had a rich beautiful color, a heavenly smell, and a taste that blew my mind. It was everything I wanted for Friday night. I knew I had to recreate it! I have been making it every week since. I tweaked a few things, tried it with different variations, but ultimately came back to the original method for the best chicken soup, and my family and I absolutely love it. Add some matzah balls (kneidlach) and crunchy, yellow croutons (mandlen), and your soup course is ready.

Instant Pot Chicken Soup

Servings: 8-10 bowls

Prep Time: 20 minutes

Cook Time: 1-3 hours

Ingredients

1 tablespoon vegetable oil

1 whole chicken, cleaned

1 bunch dill, washed and trimmed

2 bay leaves

6-7 cloves of garlic, peeled

1 tablespoon salt

Freshly ground black pepper, to taste

1 teaspoon ground ginger

1 teaspoon minced onion

2 large carrots, peeled

1 leek, outer leaves discarded and cleaned

1 parsnip, peeled

1 zucchini, optional

How to make Instant Pot Chicken Soup:

1. Turn on the saute setting on your Instant Pot and pour oil into the bottom of the pot.

2. While the pot heats up, stuff the cleaned chicken cavity with dill, bay leaves, and garlic cloves. Season the chicken liberally with salt, pepper, ginger and minced onion. Rub these spices into the chicken, and under skin.

3. Place the chicken into the pot. While the chicken is heating/sauteing, prepare the vegetables. Peel and slice the carrots into large chunks.

4. Discard the outer leaves of the leek and wash very well. Cut off the top part and the hairy base of the leek and discard.

5. Peel the parsnip, but leave it whole. If using the zucchini, peel it partially, alternating strips of peeled and unpeeled. Cut into 2 to 3 large chunks.

6. Place all vegetables around the chicken in the pot. Add water to cover plus a little more. This amount will vary depending on how big your chicken is and how many vegetables you have. Never fill your pot more than 3/4 full.

7. Turn the saute setting off. Put the cover on and lock into place. Turn on the soup setting, and adjust manually to 85 minutes (high pressure).

8. Allow the pot to come to pressure. This can take some time, depending on the volume of ingredients. When the timer is up, allow the soup to naturally release pressure until the pin in the cover drops down. Allow plenty of time for this.

9. Once your soup is ready, (it will require minimal skimming, if any), transfer the water and vegetables carefully to a pot that can sit on a blech or hot plate.

10. Remove the ingredients from the chicken cavity and discard. Carve up the chicken and discard the bones. Add the sliced chicken back to your soup pot. Serve hot.

What is your favorite chicken soup memory? Let us know in the comments!

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