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Recipes from Manischewitz

Farm House Soup

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Cooking Time: 50 minutes    Serves: 6-8

A great new take on traditional Minestrone soup, this hearty, chunky vegetable soup is more like a stew that can be served as a standalone meal. Satisfying and filling, you'll have no complaints about eating your vegetables when you serve this.


  • 2 tablespoons extra virgin olive oil
  • 3 chicken cutlets, diced into small pieces
  • 1 teaspoon garlic powder
  • 1 teaspoon parsley
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon ginger
  • 1 teaspoon cumin
  • 1 large onion, chopped
  • 3 large carrots, chopped
  • 2 turnips, diced
  • 1 can (14 oz.) red kidney beans
  • 1 can (14 oz.) crushed tomatoes
  • 1 tablespoon tomato paste
  • 6 1/2 cups Manischewitz® Chicken Broth
  • 1/2 cup uncooked Manischewitz® Fine Egg Noodles
  • 2 tablespoons chopped fresh parsley
  • kosher salt
  • black pepper to taste


Heat the oil in a large pan. Add the chicken, all the spices, and the onions. Cook over low heat for about 8-10 minutes until the chicken is cooked through and the onion has softened.

Add the carrots, turnips, red kidney beans, crushed tomatoes and tomato paste. Season with kosher salt and pepper to taste. Pour in the Manischewitz® Chicken Broth and bring to a boil. Stir well. Cover and reduce the heat. Allow the soup to simmer for about 30 minutes, stirring occasionally.

Add the Manischewitz® Fine Egg Noodles and return to a boil. Cook the noodles for about 5-6 minutes until al dente. Remove from heat. Stir in parsley and serve.

Tip: For a healthier version, use our Reduced Sodium Chicken Broth instead.


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