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This tasty variation 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
1/2 each of 3 different color peppers, finely diced
1 golden beet, peeled and finely diced
6 cups clear chicken soup, such as Manischewitz Chicken Broth
1 cup water
2 large chicken cutlets, cut into very small cubes
2 cups raw fine noodles, such as Gefen
salt, to taste
Pereg 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.
Styling and Photography by Chay Berger
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