| Recipes |

Confetti Chicken Noodle Soup

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.


  • 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)

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