Healing Chicken Noodle Soup
This exquisite Healing Chicken Noodle Soup is a go-to remedy for anyone facing the cold and flu season. Drawing inspiration from the timeless tradition of Authentic Jewish Penicillin, this recipe has been lovingly adapted to maximize flavor and nourishment. Whenever anyone in the family feels under the weather, I whip up a large batch and freeze individual servings for easy access. This rich, flavorful soup with tender chicken, nutrient-packed vegetables, and egg noodles is not only comforting and delicious but also a soothing balm for the soul. It can easily be pureed for younger eaters, making it perfect for the whole family.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
whole fryer chicken
1 (cleaned and whole)
water
enough to cover chicken (cold, good-tasting)
large parsnips
2 (roughly chopped)
small onions
2 (roughly chopped (one including skin))
large carrots
4 (two roughly chopped, two cut into bite-sized pieces)
large turnips
2 (one roughly chopped, one cut into bite-sized pieces)
cloves garlic
3 (minced)
fresh ginger
1 teaspoon (grated)
wide egg noodles
1/2 lb (uncooked)
fresh dill
2 tablespoons (chopped)
fresh parsley
2 tablespoons (chopped)
salt
to taste
pepper
to taste
Instructions
1
Begin by placing the whole fryer chicken in a large stock pot, covering it completely with cold, good-tasting water.
2
Roughly chop one onion (skin included), one parsnip, one turnip, and two carrots. Add these chopped vegetables directly into the stock pot.
3
Next, add the minced garlic, ginger, and a generous amount of salt and pepper to the pot.
4
Bring the pot to a boil over medium-high heat, then reduce the heat and let it simmer gently.
5
Allow the stock to simmer for at least two hours, skimming any scum that rises to the surface. The longer you keep it simmering, the more flavorful it will become. Alternatively, you can prepare the stock in a slow cooker on low for 6-8 hours for a more gradual infusion of flavors.
6
After simmering, carefully remove the vegetables and discard them. They have imparted their essence into the broth.
7
Take the chicken out of the pot, debone it, and set the meat aside.
8
Strain the stock through a fine mesh sieve or cheesecloth to ensure clarity, and taste it. Adjust seasoning with additional salt if necessary.
9
Chop the remaining parsnip, turnip, onion, and carrots into bite-sized pieces, and drop them into the simmering stock.
10
Return the deboned chicken to the pot.
11
If desired, reserve some of the chicken for another recipe, though I typically use it all.
12
Add the wide egg noodles to the pot and cook for an additional 10 minutes or until they are tender and cooked to your liking.
13
Finally, stir in the fresh chopped dill and parsley just before serving for a burst of fresh flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Healing Chicken Noodle Soup?
Healing Chicken Noodle Soup is a nutrient-packed, comforting soup inspired by Authentic Jewish Penicillin, designed to be a remedy for the cold and flu season.
How long should the chicken stock simmer?
The stock should simmer for at least two hours on the stove, or for 6-8 hours in a slow cooker on low heat.
Can I make this soup in a slow cooker?
Yes, you can prepare the stock in a slow cooker on low for 6-8 hours for a gradual infusion of flavors.
Is this soup suitable for freezing?
Yes, it is recommended to whip up a large batch and freeze individual servings for easy access during the winter months.
Can toddlers or younger children eat this soup?
Absolutely. The soup can easily be pureed for younger eaters, making it a perfect meal for the whole family.
What type of chicken is best for this recipe?
This recipe calls for one whole fryer chicken, cleaned and whole.
Why should I leave the skin on one of the onions for the stock?
Leaving the skin on one onion while simmering the stock helps provide a richer color and deeper flavor to the broth.
What vegetables are used in the stock-making phase?
The stock is made with one onion, one parsnip, one turnip, and two carrots, all roughly chopped.
Do I keep the vegetables used to make the stock?
No, after the stock has simmered, you should remove and discard the initial vegetables as they have already imparted their essence into the broth.
How many carrots do I need in total?
You will need four large carrots: two for the initial stock and two to be cut into bite-sized pieces for the final soup.
What kind of noodles are used in this soup?
The recipe uses 1/2 lb of uncooked wide egg noodles.
How long do the egg noodles need to cook?
Add the wide egg noodles to the pot and cook for approximately 10 minutes or until they reach your desired tenderness.
Does this soup contain ginger?
Yes, the recipe includes one teaspoon of grated fresh ginger for its flavor and healing properties.
How much garlic is included in the recipe?
The soup includes three cloves of minced garlic.
Which fresh herbs are added at the end?
Fresh chopped dill and parsley are stirred in just before serving for a burst of fresh flavor.
How many parsnips are required?
The recipe calls for two large parsnips.
How many turnips are used?
You will need two large turnips for this recipe.
Should I strain the broth?
Yes, you should strain the stock through a fine mesh sieve or cheesecloth to ensure clarity.
What is the first step in making the soup?
Begin by placing the whole fryer chicken in a large stock pot and covering it completely with cold water.
When should I add the salt and pepper?
Salt and pepper are added at the beginning with the garlic and ginger, and you can adjust with more salt after straining the broth.
Can I use less chicken in the final soup?
Yes, while the author typically uses all the deboned meat, you can reserve some chicken for another recipe if desired.
What should I do if scum rises to the surface while simmering?
You should skim any scum that rises to the surface while the stock is simmering to keep the broth clean.
What kind of water should be used?
The recipe suggests using cold, good-tasting water to cover the chicken.
Is this a good recipe for a cold remedy?
Yes, it is specifically described as a go-to remedy for anyone facing the cold and flu season.
How many onions are used?
The recipe uses two small onions.
Are the vegetables in the final soup raw?
No, the bite-sized parsnips, turnips, onions, and carrots are dropped into the simmering stock and cooked with the noodles.
What is the preparation for the fresh dill?
The dill should be fresh and chopped, with two tablespoons used in the final step.
What is the preparation for the fresh parsley?
The parsley should be fresh and chopped, with two tablespoons added at the end.
How many cloves of garlic are minced?
Three cloves of garlic are minced for this soup.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe that is perfect for family meals.