Kosher Chicken Noodle Soup Recipe - Kosher

Servings: 6

Yield: Approximately 8 cups

Prep Time: 20 minutes

Cook Time: 1 hour 15 minutes

Difficulty: Easy

Cooking Vessel: Large stockpot or Dutch oven

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Ingredients

For the Broth:

1 whole kosher chicken (3–4 lbs), cleaned and cut into parts

10 cups cold water

3 large carrots, peeled and cut into chunks

2 celery stalks, cut into chunks

1 medium onion, peeled and halved

4 garlic cloves, peeled and smashed

2 bay leaves

1 tsp black peppercorns

1 tsp salt (adjust to taste)

Fresh parsley sprigs (optional)

For the Soup:

3 medium carrots, sliced into rounds

2 celery stalks, sliced

1 medium onion, diced

2 cups wide egg noodles (kosher-certified)

Salt and pepper, to taste

Fresh parsley, chopped, for garnish

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Instructions

1. Prepare the Broth:

Place the chicken in a large stockpot and cover with 10 cups cold water.

Add the onion, garlic, carrots, celery, bay leaves, peppercorns, and salt.

Bring to a gentle boil over medium-high heat.

Reduce heat to low, cover partially, and simmer for 1 hour, skimming off any foam that forms.

2. Strain the Broth:

Remove the chicken and vegetables with a slotted spoon.

Strain the broth through a fine mesh sieve into a clean pot. Discard solids or reserve the chicken meat for the soup.

3. Prepare Soup Ingredients:

Remove meat from the chicken bones, shred into bite-sized pieces, and discard bones and skin.

Add sliced carrots, celery, and diced onion to the strained broth. Simmer until tender, about 10–12 minutes.

4. Cook the Noodles:

In a separate pot, cook egg noodles according to package instructions until al dente. Drain and set aside.

5. Combine Soup:

Add shredded chicken and cooked noodles to the simmering broth and vegetables.

Adjust seasoning with salt and pepper.

6. Serve:

Ladle into bowls and garnish with fresh parsley. Serve hot.

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Nutritional Information (per serving)

Calories: 250 kcal

Protein: 20 g

Carbohydrates: 20 g

Fat: 10 g

Fiber: 2 g

Sodium: 600 mg (depends on salt added)

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Dietary Adaptations

Gluten-Free: Use gluten-free noodles or rice noodles.

Low-Sodium: Reduce added salt and use unsalted chicken broth.

Low-Carb: Replace noodles with zucchini noodles or omit entirely.

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Tips & Troubleshooting

Clear Broth: Skim foam frequently during simmering to keep broth clear.

Rich Flavor: Simmer broth longer (1.5–2 hours) for deeper flavor.

Noodle Texture: Add noodles only before serving to prevent them from becoming mushy.

Vegetable Variations: Parsnips or turnips can add extra depth to the broth.

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Serving Suggestions

Serve with crusty kosher bread or challah.

Add a side of matzo for a traditional touch.

Garnish with fresh dill for an aromatic variation.

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Notes

This soup keeps well refrigerated for 3–4 days and freezes for up to 3 months.

Kosher guidelines require using certified kosher chicken and checking all ingredients for kosher certification.