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Recipe Tags: Time To Make Course Main Ingredient Preparation Occasion Clear Soups Soups Stews Pasta Poultry Fall Kid Friendly Winter Stocks Chicken Crock Pot Slow Cooker Freezer Dietary Infant Baby Friendly Seasonal Comfort Food Oamc Freezer Make Ahead Inexpensive Toddler Friendly Meat Whole Chicken Pasta Rice And Grains Taste Mood Equipment Number Of Servings 4 Hours Or Less

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.

Steps

Place chicken in pot , cover with cold , good-tasting water.
Rough chop 1 onion , 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.

Ingredients

fryer chicken, water, parsnips, onions, carrots, turnips, garlic, ginger, wide egg noodles, fresh dill, fresh parsley, salt, pepper