Magic's Green and White Chicken Soup

7 Reviews Add a Pic
  • Prep

    1 h
  • Cook

    2 h
  • Ready In

    3 h
Recipe by  CAULDRON36

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 10 servings



  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.

Share It

Reviews (7)

Rate This Recipe


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 from MA CT NJ

Amanda from MA CT NJ

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).

More Reviews

Similar Recipes

The Best Chicken Soup Ever

The Best Chicken Soup Ever

Green Chile Chicken Soup

Green Chile Chicken Soup

Spaetzle and Chicken Soup

Spaetzle and Chicken Soup

Mother-in-law Chicken Soup

Mother-in-law Chicken Soup

Hearty Chicken Soup

Hearty Chicken Soup

Chicken Soup I

Chicken Soup I


Amount Per Serving (10 total)

  • Calories
  • 468 cal
  • 23%
  • Fat
  • 21 g
  • 32%
  • Carbs
  • 34.6 g
  • 11%
  • Protein
  • 35.5 g
  • 71%
  • Cholesterol
  • 255 mg
  • 85%
  • Sodium
  • 411 mg
  • 16%

Based on a 2,000 calorie diet



previous recipe:

The Best Chicken Soup Ever


next recipe:

Mother-in-law Chicken Soup