Magic Soup: A Heartwarming Chicken Soup Recipe for Cold & Flu Season
Cook Time: 3 hours
Prep Time: 30 minutes
Total Time: 3 hours 30 minutes
Recipe Category: Clear Soup
Servings: 10
Description
When the chill of winter sets in and the cold & flu season begins, there’s nothing more comforting than a warm, soothing bowl of homemade chicken soup. This version, known lovingly as “Magic Soup,” is a cherished recipe often dubbed “Jewish Penicillin.” This soup has been tweaked by a compassionate goy (non-Jewish person) who understands the power of a well-made chicken broth to restore health and lift spirits. It’s not just for the sick; it’s a nurturing meal to keep in your freezer, ready to thaw when someone in your family is feeling under the weather. And, it’s so delicious and full of nutrients that even your baby will love it! A combination of fresh vegetables, hearty chicken, and the perfect seasonings make this soup a wintertime staple.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fryer chicken | 1 whole (about 4 lbs) |
| Water | 10 cups (or enough to cover the chicken) |
| Parsnips | 2, peeled and roughly chopped |
| Onions | 2, peeled and quartered |
| Carrots | 4, peeled and cut into chunks |
| Turnips | 2, peeled and cut into chunks |
| Garlic | 3 cloves, smashed |
| Fresh ginger | 1-inch piece, peeled and sliced |
| Fresh dill | 1 bunch (or 2 tbsp dried dill) |
| Fresh parsley | 1 bunch (or 2 tbsp dried parsley) |
| Salt | 1 tsp, or to taste |
| Pepper | 1/2 tsp, or to taste |
| Egg noodles | 2 cups (optional, for serving) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 260.4 kcal |
| Fat Content | 9.3 g |
| Saturated Fat | 2.6 g |
| Cholesterol | 71.8 mg |
| Sodium | 99.5 mg |
| Carbohydrates | 23.1 g |
| Fiber | 2.5 g |
| Sugar | 3.8 g |
| Protein | 20.4 g |
Instructions
-
Start the Stock
Begin by placing the whole fryer chicken into a large pot. Fill the pot with cold water, ensuring that the chicken is fully submerged. The water should be of good quality, as it forms the base of your broth, so using filtered water is ideal. -
Add Vegetables and Aromatics
Roughly chop the onion (including its skin for added flavor), parsnip, turnip, and carrots into large chunks. Toss these vegetables into the pot with the chicken. Add the garlic cloves, peeled and smashed, along with the fresh ginger slices. Sprinkle in the salt and pepper to season. -
Bring to a Boil
Place the pot over medium-high heat and bring the ingredients to a boil. Once boiling, reduce the heat to a low simmer. Allow the soup to simmer gently for at least 2 hours, but the longer you cook it, the richer and more flavorful it becomes. Occasionally skim the scum that rises to the top to ensure a clear and clean broth. -
Slow Cooker Option
For a more hands-off approach, you can make this stock in a slow cooker. Set the slow cooker on low and cook for 6 to 8 hours. The long, slow cooking process will extract the maximum flavor from the chicken and vegetables. -
Debone the Chicken
After the soup has simmered for several hours, remove the chicken from the pot. Let it cool enough to handle, and then debone it, discarding the bones and skin. You can reserve some of the chicken for another recipe if desired, but typically, all the chicken is returned to the soup. -
Strain the Stock
Once the chicken has been removed, strain the broth through a fine mesh sieve or cheesecloth to remove the vegetables and any remaining solids. Taste the stock, and add more salt or pepper as needed. The stock should be clear, flavorful, and aromatic. -
Prepare the Vegetables
Take the remaining parsnip, turnip, onion, and carrots and chop them into bite-size chunks. Drop these fresh vegetable pieces into the simmering stock. -
Add the Chicken Back
Return the deboned chicken to the pot, shredding it into bite-sized pieces as you add it back. Let the soup simmer for an additional 20 to 30 minutes until the vegetables are tender and the chicken is heated through. -
Add the Noodles (Optional)
If you’re adding egg noodles, now is the time to do so. Stir in 2 cups of dried egg noodles and cook for an additional 10 minutes, or until the noodles are tender and fully cooked. -
Finish with Fresh Herbs
Add the fresh dill and parsley just before serving. These herbs give the soup a fragrant, fresh finish. Stir gently to incorporate. -
Serve and Enjoy
Ladle the Magic Soup into bowls and serve hot, ideally with a slice of hearty bread or crackers. This soup is sure to bring comfort and warmth, whether you’re recovering from a cold or just need a nourishing meal on a chilly day.
Freezing Instructions
One of the best things about this soup is how well it freezes. Once the soup has cooled to room temperature, portion it into small freezer-safe containers. Label the containers with the date and store them in the freezer for up to 3 months. When someone in your household starts to feel under the weather, simply reheat a serving of this soul-soothing soup for an instant remedy.
Additional Tips
- Broth Variations: If you prefer a more robust broth, feel free to roast the vegetables and chicken before adding them to the pot. Roasting adds a deep, caramelized flavor to the stock.
- Add-ins: For extra nutrition, you can add other vegetables like celery, parsnips, or even a small piece of sweet potato. Just remember to adjust the seasoning as needed.
- Herb Alternatives: If fresh dill and parsley aren’t available, dried herbs can be used, though fresh herbs will yield the best flavor.
Keywords: Chicken soup, Jewish Penicillin, homemade broth, toddler friendly, freezer friendly, comfort food, winter soup, healthy soup, chicken noodle soup, flu season soup
