Magic's Green and White Chicken Soup


"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."

Ingredients 3 h {{adjustedServings}} servings 468 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 35.5 g
  • 71%
  • Cholesterol:
  • 245 mg
  • 82%
  • Sodium:
  • 411 mg
  • 16%

Based on a 2,000 calorie diet

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  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 7

  1. 7 Ratings


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!!!


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!

Amanda Kennedy

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).