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Nutrition Facts
Serving Size 1 (104g) Recipe makes 10 servings The following items or measurements are not included below: 1 whole fryer chickens 2 large parsnips
Calories 260
Calories from Fat 83		(32%)
Amount Per Serving		%DV
	Total Fat 9.3g	14%
	Saturated Fat 2.6g	12%
	Monounsaturated Fat 3.5g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 71mg		23%
Sodium 99mg		4%
Potassium 382mg		10%
Total Carbohydrate 23.3g		7%
	Dietary Fiber 2.5g	9%
	Sugars 3.7g
Protein 20.4g		40%
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Magic Soup

Recipe #95104 | 3½ hours | 30 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: Queen of Everything
Jul 5, 2004

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.

SERVES 10 (change servings and units)

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

1
Place chicken in pot, cover with cold, good-tasting water.
2
Rough chop 1 onion (including skin), 1 parsnip, 1 turnip, 2 carrots and add to stock pot.
3
Add garlic, ginger and salt& pepper.
4
Bring all ingredients to a boil then reduce to a simmer.
5
Simmer stock for at least 2 hours, skimming any scum that rises to the top.
6
The longer you cook this, the better it tastes.
7
You can make the stock in a crockpot for 6-8 hours on low.
8
Remove vegetables and discard.
9
Remove chicken and debone.
10
Strain stock and taste for seasoning.
11
Add salt as necessary.
12
Chop remaining parsnip, turnip, onion, and carrots into bite-size chunks and drop into simmering stock.
13
Replace deboned chicken.
14
You can reserve some for another recipe, but I usually use all of it.
15
Add egg noodles.
16
Cook for an additional 10 minutes or until egg noodles are tender.
17
Add dill and parsley at the very end of the cooking process.

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Featured Reviews for This Recipe

From: Teddy's Mommy

On Nov 2, 2009

Absolutely fantastic! We loved the different twist of having turnips and parsnips in the soup. The only things I changed were: after the stock was done I added 1 tsp grated fresh ginger and 3 cloves finely diced garlic to the second set of veggies for the final cook, and I left out the dill at the end. Mmm!! I WILL make this again, soon.

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From: evegpt

On Oct 17, 2009

I haven't tried this yet but only because I don't have any turnips. I think this is going to be so good when I do. I have made soup like this and used rutabaga in it. I never see parsnips here but maybe I will use sweet potatoes as a sub. Thanks for the recipe.

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From: SkyCandyGirl

On Dec 28, 2004

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!!!

16 people found this review helpful

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From: mama's kitchen

On Aug 25, 2005

I am a BIG fan of home remedies and this is a good one. BTW- it is the ginger and garlic that help the body fight the bug. The steaming broth sits well in the stomach and also opens the nasal passages. Veggies provide vitamins. Adding any pepper-hot sauce etc.. also is good for sore throats and stuffy heads. thanks for making us ll feel better and eating well -and yummy ! Mama

13 people found this review helpful

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