Magics Green And White Chicken Soup Recipes

SPICY GREEN GARLIC CHICKEN SOUP

Steps:

• Season chicken legs generously with salt and pepper. Pour olive oil into a Dutch oven or similar pot over medium-high heat. Add chicken legs and brown well, about 3 minutes per side. Remove and set aside. Add diced yellow onion and cook, stirring frequently, until browned and softened, about 5 minutes. Add carrots, celery, bay leaf and clove and return chicken to pot.
• Add 10 cups water and 1 tablespoon kosher salt. Bring to a boil. Reduce heat to a simmer and cook until chicken is tender, but not falling off the bone, about 1 hour. Turn off heat and skim fat from surface of broth. (May be prepared up to this point several hours ahead, or up to a day in advance, and refrigerated.)
• While chicken is cooking, prepare the green garlic shoots: peel tough outer layers and roots, then rinse well. Split shoots lengthwise and chop both white and tender green parts. Set aside.
• Make the tomatillo salsa: drain diced white onion and transfer to a small bowl. Add tomatillo, jalapeño, lime juice and a little salt and stir together.
• Just before serving, reheat soup, add chopped green garlic to pot and simmer 5 minutes. To serve, put one chicken leg in each bowl (alternatively, remove meat from bone and shred) and ladle soup over it. Pass tomatillo salsa and lime wedges at the table.

MAGIC'S GREEN AND WHITE CHICKEN SOUP

Steps:

• 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.
• 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.
• 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.
• 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.

MAGIC'S GREEN AND WHITE CHICKEN SOUP

Steps:

• 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.
• 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.
• 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.
• 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.

MAGIC CHICKEN NOODLE SOUP

Steps:

• In a large soup put melt butter over high heat add onions, carrots and celery. Season with salt and pepper.
• Saute over high heat until slightly softened (constantly checkto make sure veggies aren't burning), about five to eight minutes.
• Add corn, broth and all seasonings. Stir and bring to a boil.
• Add egg noodles and cook until noodles are almost done.
• Add in chicken and continue to cook until egg noodles are done and chicken is heated through.
• Serve alone or as we like it with grilled cheese sandwiches!

MAGIC SOUP

Steps:

• Place chicken in pot, cover with cold, good-tasting water.
• Rough chop 1 onion (including skin), 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.