"Soup Man" shares Mama's homemade chicken soup recipe

TAMPA, Fla. - The weather is unseasonably warm for Florida, but January is still a good time for a piping hot bowl of soup.  After all, the first month of the year is “National Soup Month.”  There’s a good variety of soups at the Stone Soup Company in Ybor City.

“We have seven to eight soups a day and ten to fifteen over the course of a year,” said owner Ilya Goldberg.

Goldberg started the soup business just a couple of years ago armed with some family recipes.

“We started down the street in a little hole in the wall that didn’t have any seating,” said Goldberg.

The popularity of Goldberg’s soups quickly moved him and his business into the heart of Ybor City.  The current Stone Soup Company hosts dozens of business folks for lunch each day.

“Most of this food is all cooked from scratch so even if it has a little fat it doesn’t have any preservatives,” said Goldberg.

Goldberg said some of the best sellers include lobster bisque and the chili. 

The restaurant is now much more than soups.  He serves sandwiches and salads, but the soup is always the favorite!

Recipe for Mama’s Chicken Soup: 

** Makes approx 2 quarts or 8 cups

2  large chicken breasts  cut in a very small cubes

2 QT of chicken broth  (homemade is best)

2 celery stalks chopped very small

1/2 lb of baby carrots sliced small

1/2 teaspoon kosher salt        

1/4 teaspoon ginger powder 

1/8 teaspoon curry powder    

1/4 cup fresh parsley or (1TBS dry) minced

1/4 cup fresh dill, minced

1/8 cup  fresh basil or (dry 1/2 TBS) minced


Cooking Instructions for  Mama's Chicken soup   

1   Add 2 QTS chicken broth to the 4 qt stockpot, bring to boil                                      

2   To the boiling broth add: mini carrots and celery. Bring to a boil, simmer for 30 min or until carrots are soft.                                            

3   While the vegetables cooking, cut the chicken breast  in a very small (½ “ size) cubes.                                

4   Mix chicken breast with: salt, ginger powder, curry powder, basil, parsley. Mix well.                                   

5   On a separate skillet sauté chicken in a 3 TBS chicken broth, stirr constantly for about 10 min                                  

6   Add sautéed chicken to the pot, and simmer for the final 5 min.                                

7   Add fresh dill and parsley                                     

8   Taste and add more salt or spices to taste                                       

9   Add cooked noodles  to the bowl (optional). NOTE:Add matzo ball for the Matzo ball soup                                                                                               

Preparation time 30 min, Cooking time 1 hr.                        

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