It's basically a homemade Chicken Noodle Soup, but I came up with the name "Magic Soup" because it sounds more appealing to my kids, and just like magic it makes you feel extra good when you are sick. I am writing this blog post from my bed as I am recovering from being sick. Last week we started dropping one by one from this nasty bug, so I knew I had to double up on the magic soup so I will have some in case I got sick. My prediction was right!
Why is this soup good for you?
When you’re sick, your immune system will likely receive “support” to fight the cold from standard over-the-counter cold medicines. However, in some instances, the nutrients from chicken noodle soup can aid with that support system. Studies have shown that a hearty bowl of chicken soup may help you to clear nasal congestion and have a mild anti-inflammatory effect that can help ease cold symptoms.Chicken noodle soup makes a great fallback for the cold winter days because of all its wonderful nutrients. The ingredients included are soothing to the throat, easy-to-digest and also pack a great taste.
Chicken Broth – Hearty broth contains vitamins, minerals, and some fat. The warm liquid can help to improve upper respiratory tract symptoms by providing hydration and stimulating nasal clearance.
Carrots, Celery, Onion – These vegetables contain vitamin A, C and other antioxidants that have been known to help build a strong immune system and fight off viruses. They may help the body recover from illness more quickly.
Chicken – The star of the dish is packed with protein, which supports the immune system.
Noodles – High in carbohydrates, they will help you to feel full and satisfied.
I also add Turmeric to this soup which has amazing benefits like fighting inflammation, an antioxidant, protects the heart, helpful for arthritis, brain boosting and more...
1 whole chicken quartered with skin on
2 large carrots diced
1 medium yellow onion diced
2 stalks of celery diced
1 table spoon turmeric
1 table spoon salt
1 teaspoon ground basil
1 teaspoon white pepper
1 table spoon fresh parsley (optional)
1 table spoon chicken base
Couple handfuls of egg noodles
You will need one whole chicken quartered with skin on. To make things easier, ask the butcher at the grocery store to cut up your chicken for you "Quartered for Soup". Basically separating the main pieces so it easier for you later. Place chicken pieces in a dutch oven or big pot and fill with water. Be generous with your water. Boil on medium heat for about 45 mins. Remove any foam that may form on surface.
Remove chicken from pot and let it cool. Separate meat from bones, get rid of skin, then return bones to the pot and let it simmer for about 1 hour. This is where the magic happens as you get the benefits bone broth offers.
While bone broth is cooking, dice onions, carrots and celery.
I like to pre-cook the vegetables before adding to the soup to save in cooking time later. In a different pot or skillet, sautee veggies with a little olive oil until soft.
Remove bones from broth once time is done. Look at that amazing broth! you should see the oily circles on the top.
Once bones are removed, add cooked veggies, white pepper, turmeric, salt, ground basil and fresh diced parsley. I also like to add some "Better Than Bouillon" chicken base to give it some extra magic. Let it boil together for about 5 mins.
Add the shredded chicken and the egg noodles into the pot and cook together for another 10 mins.
Enjoy with french bread.
I hope you enjoy this recipe and it makes you feel extra good. I love when my kids ask me for it because I know they taste the love I add into the pot for them :-)
If you make this recipe, please comment below with how you like it and if you made any variations. Would love to hear your feedback!