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.
