Wild Rice Chicken Soup

 
wild rice chicken soup

December 22nd 2013By Chef Laura Frankel

Soul satisfying and heartwarming are the words to describe this soup. Wild Rice tastes a bit like tea. The grassy-herby flavor paired with earthy mushrooms and vegetables make the soup a satisfying winter dish.

 

Spiced Chicken & Lentil Soup with Garlic Toast

 
Spiced Chicken & Lentil Soup with Garlic Toast

October 26th 2011By Jamie Geller

 

Saffron Matzo Ball Soup With Sofrito

 
saffron-matzo-ball-soup-with-sofrito

March 20th 2014By Tamar Genger MA, RD

This recipe is adapted from Bobby Flay's version. I was looking around for ways to use saffron matzo balls and thought it was so odd that Bobby Flay had this recipe, but figured it was worth a shot. I loved the the flavor of the matzo balls mixed with the rich broth and the sofrito, just perfect. You can keep the sofrito out so that only those that want it get it if you have picky eaters, but everyone will love the matzo balls.

 

Quick Chicken Soup

 

January 10th 2013By Shifra Klein

This is a full of flavor chicken soup that can be used as chicken stock as well. Double the recipe and freeze the stock for future use. Using chicken bones imparts a strong chicken soup flavor. An easy way to serve the vegetables in the soup is to place all the vegetables in a separate serving bowl and serve it family style.

 

Pepper and Onion Soup with Sweet Italian Sausage

 
 

Faux Pho

 
Faux-Pho

April 4th 2013By joyofkosher

Enjoy this Jewish twist on the classic Vietnamese dish, Pho with egg noodles from Manischewitz, the winning recipe from the Manischewitz Cook-Off 2013.

 

Countdown to Passover Tip 3: Start Shopping for Clothes Now

 
classic-chicken-soup

March 1st 2010By Jamie Geller

 

Cooking With Joy: The Chicken Soup Test

 
jok chicken soup

April 24th 2014By Shoshie Steinhart

 

Chicken Soup for the Sniffling Soul

 
chicken-soup

October 25th 2010By Tamar Genger MA, RD

 

Chicken Gumbo Soup

 
Chicken Gumbo Soup

November 25th 2011By Pam Reiss

I use fresh okra in this recipe, but if you can’t find it, you can use frozen. Don’t be alarmed by the somewhat slimy juices okra gives off. All the sliminess will disappear as it cooks.