Magic's Green and White Chicken Soup Recipe - Allrecipes.com
  • READY IN 3 hr

Magic's Green and White Chicken Soup

Recipe by  

"This is a rich herbal soup, swimming with big thick homemade egg noodles. Just the thing when you have a cold, or just want something warm in your belly. All the ingredients are either green or white, hence the name. Please enjoy."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    1 hr
  • COOK

    2 hrs
  • READY IN

    3 hrs

Directions

  1. Place chicken and garlic in a large pot and with water to cover. Bring to a boil, then reduce heat and simmer, covered, until meat is very tender, 30 minutes to 1 hour. Remove chicken from pot and let rest until cool enough to handle. Remove skin and bone and tear or chop meat into bite-size pieces.
  2. In a large bowl, beat together butter, flour and salt to form a mealy mixture. Beat in eggs and egg yolks to form a stiff dough. Divide dough into thirds and roll each third out onto a floured surface to 1/8 inch (3 mm) thickness. Let rolled pieces of dough rest on racks for 20 minutes.
  3. While dough is resting, stir chicken meat, cilantro, parsley, kale, spinach and green onions into broth. Season with Italian seasoning, curry powder and balsamic vinegar. Simmer over low heat, adding more water if necessary.
  4. Slice the noodle dough into 1/2-inch (1.2 cm) widths. Bring the soup to a light boil and drop noodles into the soup a few at a time. Cook until noodles are tender, 5 minutes. Season soup with salt and pepper and serve.
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Reviews More Reviews

Most Helpful Positive Review
Oct 28, 2002

Awesome soup! Different and so healthy! Excellent, unique flavor. I omitted the noodles to comply with the Atkins Diet (saved time also). To save time, you could use packaged egg noodles and use frozen chopped kale, thawed. I added salt at the end per directions, but it really needs to be added in the beginning to properly season the soup (adding it the end just didn't permeate the broth well). Next time, I'll add 1 tsp. salt to the chicken and garlic. Thanks so much for the recipe!!!

 
Most Helpful Critical Review
Feb 10, 2003

I really did not like this soup. The soup was just too much of everything and didn't taste at all like chicken anymore. If you like kale A LOT, it might agree with you. But, after trying to eat a big bowl of it for lunch after making it last night, I have to say that I will not be making it again. Sorry, Magic!

 

7 Ratings

Jan 20, 2003

Tried this recipe because it sounded healthy and interesting. My husband and I both liked it and we dug into it with much skepticism. Neither of us had ever eaten many of the ingreidents and I thought it was smelly cooking. But, with a little hesitation we tried it and it was great (and tasted better with each spoonful.) I did not add the curry (don't like it) and this soup was still full of flavor. And, oh my, check out the "Detailed Nutrition" information. Lots of vitamins in this one!

 
Apr 20, 2010

Make sure to save the broth & garlic the chicken simmered in. I had to add 1/2 a box of chicken broth on top of the broth that I saved. This was AMAZING. (I left out the curry-- didn't have any).

 
Dec 09, 2011

Try to be smarter than me and don't beat the noodle dough with an electric mixer. And don't try to start rolling the dough when its too wet. But that problem was partly because I don't think the proportion of flour to eggs is quite correct. It needs either more flour or less eggs. But it was quite yummy when finished. Use a really big pot. You might even use two pots.

 
Sep 29, 2010

I'm giving this 4 stars because it's really yummy, but not SUPER AMAZING (get the difference? I'm really enjoying it, but I'm not in ecstasy). Also because I didn't make that recipe - I didn't have all the ingredients O:) Basically, I followed the recipe but with chicken thighs, and I left out the cilantro, and kale. I used 2 regular onions, and frozen spinach. Also, I doubled the spices, and ended up having to add in an extra 4 cups of stock. And, come to think of it now that I look at the recipe again, I completely forgot to put in the balsamic vinegar.... I might go back and add that to see what happens. What I'm eating is pretty darn yummy nonetheless. Also, in my opinion it's the homemade egg noodles that really make this good. I would NOT recommend subbing store bought pasta unless you're in a huge hurry.

 
Jun 22, 2009

I didn't have time for the homemade noodles and opened a package of large sea shells. Next time I will make the noodles. I just used chicken breasts since I didn't have a whole chicken on hand and breasts are easier to shred after boiling. I added a can of chicken broth towards the end to add more broth and flavor since it was getting a little thick for me. I nixed the kale since I didn't have any and don't care for the flavor. But I added frozen peas instead. It took a ton of salt, curry and poultry seasoning to beef up the flavor. I like to be patient with my soups and continue layering the flavors. Including adding more garlic towards the end. The outcome was fanatastic though and my kids loved it. We added a healthy dollop of sour cream before serving. Will make again. Thank you.

 

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Nutrition

  • Calories
  • 468 kcal
  • 23%
  • Carbohydrates
  • 34.6 g
  • 11%
  • Cholesterol
  • 255 mg
  • 85%
  • Fat
  • 21 g
  • 32%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 35.5 g
  • 71%
  • Sodium
  • 411 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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