Diabetic Kosher Recipes | Soups & Stews – Lentil Soup, Chicken Vegetable Soup, Bone Broth-Based Soups For Blood Sugar

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Wholesome kosher soups & stews for diabetics—lentil, chicken vegetable, and bone broth-based recipes that balance blood sugar and bring healing comfort.

Introduction: The Healing Power of Soups

There’s something deeply comforting about a warm bowl of soup simmering on the stove. For generations, Jewish kitchens have been filled with the aroma of broths and stews that not only feed the body but also restore the soul. For those managing diabetes—or caring for loved ones who are—soups and stews offer a perfect way to blend tradition with mindful nutrition.

Many classic ingredients in kosher soups—lentils, chicken, vegetables, and bones simmered low and slow—carry incredible healing properties. Lentils bring plant-based protein and soluble fiber to steady blood sugar. Vegetables provide antioxidants and vital nutrients. Bone broth delivers minerals that support gut and joint health while being naturally low in carbs.

And in all of this, we can see God’s provision: “He makes grass grow for the cattle, and plants for people to cultivate—bringing forth food from the earth” (Psalm 104:14). Every spoonful can remind us that our Creator cares not only for our spiritual health but also for our physical well-being.

Below you’ll find three deeply nourishing kosher and diabetic-friendly soup recipes: a hearty lentil soup, a classic chicken vegetable soup, and a healing bone-broth-based soup. Each one is crafted to bring balance, comfort, and a taste of God’s goodness to your table.

Hearty Lentil Soup

Healing Benefits

Lentils are rich in soluble fiber, which slows down carbohydrate absorption and helps regulate blood sugar. They are also high in protein and folate, making them a satisfying plant-based option for a diabetic-friendly kosher meal.

Story

Lentil soup has long been a staple in Jewish homes, often served during winter months or after a fast. It’s a dish that carries warmth, simplicity, and nourishment in every bowl.

Printable Recipe Card

Lentil Soup (Diabetic-Friendly, Kosher)

Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Yield: 6 servings
Cooking vessel: 6-qt soup pot
Difficulty level: Easy
Special equipment: None

Ingredients:

2 Tbsp olive oil (30 ml)
1 medium onion, diced
2 carrots, diced (200 g)
2 celery stalks, diced (120 g)
3 cloves garlic, minced
1 ½ cups dried green or brown lentils (300 g), rinsed
8 cups low-sodium vegetable or chicken broth (1.9 L), kosher-certified
1 tsp ground cumin
1 tsp smoked paprika
1 bay leaf
Salt and pepper to taste
1 cup spinach leaves (30 g), added at end

Directions:

Heat olive oil in pot. Sauté onion, carrots, and celery 5–7 minutes until softened.
Add garlic, cumin, and paprika. Stir 1 minute until fragrant.
Add lentils, broth, bay leaf, salt, and pepper. Bring to boil.
Reduce to simmer, cover, and cook 30–35 minutes until lentils are tender.
Stir in spinach and cook 2 minutes. Remove bay leaf. Serve warm.

Serving Suggestions:
Portion 1 ½ cups per serving. Garnish with fresh parsley. Pair with a slice of whole-grain matzah or almond-flour challah alternative.

Tips:

Add lemon juice for brightness.
For thicker texture, blend half the soup.

Dietary Adaptations: Gluten-free, dairy-free, sugar-free.

Storage: Refrigerate 4 days or freeze up to 3 months. Reheat gently on stovetop.

Classic Chicken Vegetable Soup

Healing Benefits

Chicken vegetable soup is low in fat, high in lean protein, and full of antioxidants from colorful vegetables. The combination supports stable blood sugar and reduces inflammation.

Story

Often called “Jewish penicillin,” chicken soup is a Shabbat favorite and a go-to meal during cold or flu season. It carries comfort, healing, and heritage in every spoonful.

Printable Recipe Card

Chicken Vegetable Soup (Diabetic-Friendly, Kosher)

Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hr 20 minutes
Yield: 8 servings
Cooking vessel: 8-qt stockpot
Difficulty level: Easy
Special equipment: Fine mesh strainer (optional)

Ingredients:

1 whole kosher chicken (about 3–4 lbs / 1.4–1.8 kg), skin removed for lower fat
12 cups water (2.8 L)
3 carrots, sliced
2 parsnips, sliced
2 celery stalks, sliced
1 onion, halved
3 cloves garlic, smashed
1 zucchini, diced
1 small turnip, diced
1 bay leaf
1 tsp turmeric
Salt and pepper to taste
Fresh dill for garnish

Directions:

Place chicken in large stockpot. Cover with water, bring to boil, skim foam.
Add carrots, parsnips, celery, onion, garlic, zucchini, turnip, bay leaf, and turmeric.
Reduce to simmer, cover, cook 60–75 minutes until chicken is tender.
Remove chicken, shred meat, discard bones. Return shredded meat to soup.
Season with salt and pepper. Garnish with fresh dill.

Serving Suggestions:
Serve 1–2 cups per person. Enjoy as a Shabbat starter or weekday main with a side salad.

Tips:

For richer flavor, simmer longer.
To reduce carbs further, skip parsnips.

Dietary Adaptations: Naturally gluten-free, dairy-free, sugar-free.

Storage: Keeps 5 days refrigerated, freezes 3 months.

Healing Bone Broth-Based Soup

Healing Benefits

Bone broth is packed with collagen, calcium, magnesium, and amino acids that support joint health, gut lining repair, and inflammation reduction—all important for those managing diabetes.

Story

Bone broth has been a cornerstone in many Jewish kitchens, forming the foundation of soups for Shabbat and festivals. Sipped warm, it brings soothing comfort to body and spirit.

Printable Recipe Card

Bone Broth Soup (Diabetic-Friendly, Kosher)

Prep time: 15 minutes
Cook time: 12–24 hours (simmering)
Total time: 12–24 hrs
Yield: 12 cups broth
Cooking vessel: Large stockpot or slow cooker
Difficulty level: Easy (hands-off)
Special equipment: Fine mesh strainer

Ingredients:

3 lbs (1.4 kg) kosher beef bones or chicken bones
3 carrots, chopped
3 celery stalks, chopped
1 onion, quartered
3 cloves garlic
2 Tbsp apple cider vinegar (30 ml)
14 cups water (3.3 L)
1 bay leaf, 1 tsp peppercorns, fresh herbs optional

Directions:

Roast bones at 400°F (200°C) for 30 minutes for richer flavor (optional).
Place bones, vegetables, vinegar, herbs in pot. Add water to cover.
Bring to boil, reduce to low simmer. Cook 12–24 hours, skimming as needed.
Strain broth. Cool, refrigerate, and remove hardened fat layer.

Serving Suggestions:
Sip 1 cup as a healing drink, or use as base for soups/stews.

Tips:

Add ginger or turmeric for extra anti-inflammatory benefits.
Use chicken feet for added collagen (if kosher-certified).

Dietary Adaptations: Gluten-free, dairy-free, sugar-free, keto-friendly.

Storage: Refrigerate 5 days, freeze 4–6 months.

Closing Reflection

As we gather around the table with these soups—lentil, chicken vegetable, and bone broth—we taste not only flavors but also the blessing of God’s provision. He has given us foods that heal, sustain, and comfort. Every simmering pot is a reminder of His care for both body and soul.

May these recipes bring warmth to your home, health to your body, and joy to your spirit. I invite you to try them, share them, and pass on the blessing of healing foods to your loved ones.

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