Styling and Photography by Chay Berger

Purim traditionally comes with chicken soup and kreplach. This tasty variation allows the kreplach to make its appearance and brings a fun, colorful twist to typical chicken soup.

SERVES 8–10

• 1 small onion, peeled and diced
• oil, for sautéing
• 3 large carrots, peeled and finely diced
• ½ each of 3 different color peppers, finely diced
• 1 golden beet, peeled and finely diced
• 6 cups clear chicken soup
• 1 cup water
• 2 large chicken cutlets, cut into very small cubes
• 2 cups raw fine noodles
• salt and pepper, to taste

In a large pot, sauté the onion in a bit of oil over medium-low heat until translucent. Add diced vegetables and stir until beginning to soften. Add chicken soup and water; bring to a boil. Stir in chicken cubes and simmer, covered, for 15 minutes.

Add noodles and cook for an additional 10 minutes. Season with salt and pepper. Serve with kreplach.

Tip: To cut your chicken into very small cubes easily, use chicken shears and cut while semi-frozen.

(Originally featured in Family Table, Issue 886)