Recipe by Dining In

Fleishege Yom Tov Soup

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Meat Meat
Easy Easy
12 Servings

No Allergens specified

2 Hours, 45 Minutes

Outside, the autumn winds blow cold and the leaves swirl around, but indoors, the hot soup waits on the table, bubbling, and the steam wafts up to welcome you home.


Main ingredients

  • 1 pound butternut squash

  • 3 large onions

  • 3 large potatoes

  • 3 stalks celery

  • 6 carrots

  • 3 zucchini

  • 4 cloves garlic

  • 12 cups water

  • salt

  • 2 pounds chicken wings

  • 3 marrow bones

  • pepper


Make the Soup


Peel vegetables and cut into large chunks. Place vegetables and water in a large pot, and bring to a boil. Add salt and pepper. Cook for 45 minutes or until vegetables are tender.


Blend soup with hand blender or remove vegetables and puree in batches in food processor.


Return soup to pot. Add chicken wings and bones and cook for an additional hour and a half.

Fleishege Yom Tov Soup

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Debra Itzkowitz
Debra Itzkowitz
1 year ago

Delicious! Just made for a Shavous night meal and ended up eating a few bowls for supper! Personally, I like my soups a little thicker, so I would add a few more veggies to the soup for a thicker consistency.