Community Pick
Magic Soup
"I don't know what it is...this soup cures what ails ya. A recipe for Authentic Jewish Penicillin (chicken soup) tweaked by a sympathetic goy. I make a big pot of this when cold & flu season hits and freeze small containers to reheat whenever one of us feels the bug coming on. I pureed this for my baby last winter and he loved it."
photo by Teddys Mommy
- Ready In:
- 3hrs 30mins
- Ingredients:
- 13
- Serves:
-
10
ingredients
- 1 whole fryer chicken
- water
- 2 large parsnips
- 2 small onions
- 4 large carrots
- 2 large turnips
- 3 cloves garlic
- 1 teaspoon ginger
- 1⁄2 lb wide egg noodles
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- salt
- pepper
directions
- Place chicken in pot, cover with cold, good-tasting water.
- Rough chop 1 onion (including skin), 1 parsnip, 1 turnip, 2 carrots and add to stock pot.
- Add garlic, ginger and salt& pepper.
- Bring all ingredients to a boil then reduce to a simmer.
- Simmer stock for at least 2 hours, skimming any scum that rises to the top.
- The longer you cook this, the better it tastes.
- You can make the stock in a crockpot for 6-8 hours on low.
- Remove vegetables and discard.
- Remove chicken and debone.
- Strain stock and taste for seasoning.
- Add salt as necessary.
- Chop remaining parsnip, turnip, onion, and carrots into bite-size chunks and drop into simmering stock.
- Replace deboned chicken.
- You can reserve some for another recipe, but I usually use all of it.
- Add egg noodles.
- Cook for an additional 10 minutes or until egg noodles are tender.
- Add dill and parsley at the very end of the cooking process.
Questions & Replies
-
CAN YOU MAKE THIS SOUP IN A PRESSURE COOKER? AT LEAST THE STOCK MAKING PART?
Reviews
-
I make a huge batch of this soup every year around Halloween. I freeze it in glass ball jars and add the noodles to it later when it is thawed and cooked. When everyone starts getting those colds and flu bugs this is my go-to. I have given the jars to sick friends and relatives and they all say the same thing, "Thank you so much!" It comforts the soul. I sip it for breakfast, lunch and dinner when I am down. It has helped me bounce back, and as a teacher with two toddlers to take care of, trust me I get every germ on the block and then I have to turn around and go to work everyday. So I love this recipe. -
OMG!!! I will never eat soup out of a can again!!! We included all the ingredients (double the garlic) to render the stock. There was a mouth-watering aroma that filled the house as it simmered on the stove. When it came time to make the finished product we only added carrots and celery (more than the recipe calls for). Also, the dill adds originality that most Chicken Noodle Soups lack. It had the best flavor. It was worth every minute that it took! This is going right to the top of our comfort food list!!! -
Awesome soup Queen of Everything! This is the 2nd time that I have made your soup - we love it. I have never used turnip or parsnip before & this really adds the yum! I also could not bare to throw away the 1st round of cooked veg & kept and used instead of mashed potato in salmon patties...they were also fab! Thanks again! -
This soup is delicious. It's even better the day after. I made it for my BF who's got a cold and he ate 2 bowls last night and 3 this morning for breakfast! And yes, he does actually seems to be feeling better now. I've never used parsnips or turnips in my cooking. I was pleasantly surprised to find out that they make such a savory and delicious broth. All these years of trying to make a chicken noodle soup that tastes similar to my grandmothers, and all I was missing was the turnips and parsnips. I used "No-Yolks" egg noodles, they are great because they maintain their firm, chewy texture, even the next day. This is a great soup recipe!!! -
Great flavor and worth the time! I made the stock and froze 2 separate containers with the shredded chicken to make smaller batches! It has been welcome, wholesome food for the cold season! I had never used parnsips before and they add a great spicy note. I also add chopped kale to my fresh batches and just mix it in and let it cook a bit to add some fresh green flavor. A fantastic soup!
see 21 more reviews
Tweaks
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I just used fresh ginger root instead of ground ginger and I added a tablespoon of quality, dried turmeric. Will try to get my hands on fresh turmeric root next time. Stores were out of the fresh this time. -
The whole family loved it and I think it is helping us stay healthy. I used sweet potatoes instead of turnips for the stock, but neither sweets or turnips later. Delicious! We also put all the simmered veggies from the stock in the blender with some stock and some milk to make another soup for another time. This turned out great as well and we weren't wasting perfectly good food. Thanks for the recipe! -
Very nice taste! The bf is sick, so I made a big pot of this last night, and we had three bowls. The rest, I've stored in the freezer so that he can continue to have it until his health is back. I ran out of carrots, so I used everything else, and instead of fresh herbs I had to use some dried ones. It still turned out wonderful, especially after letting the stock simmer for 5 hrs. Thank you, QueenOfEverything!
RECIPE SUBMITTED BY
I've been hanging around Zaar for a while, now and have found some really awesome recipes, but more importantly, some really awesome people.
I'd like to thank all of you who have taken the time to try my recipes. Your reviews are a bright spot in my day.
I believe that life is a collection of lessons that we must do our best to learn. One that I'm working on now is not judging those who judge others. I've come across this quote and thought I'd put it here: "The world is long on judgment and short on understanding. Judging is easy and self-satisfying. Understanding requires perspective, experience, and empathy."-Unknown
