This well-known healing dish is a powerhouse for kitchen magic!
Chicken soup is basically synonymous with healing for most western diets, so much that it's become a symbol of it in pop culture (think those Chicken Soup for the Soul books we all used to see years ago). Whenever someone's sick, run down, or just in need of something warm and comforting, there's nothing quite like a mild, sweet, savory chicken soup—especially when one's stomach isn't feeling up for thick and hearty meals. It's pretty much a multivitamin in a bowl.
And, of course, with something so heavily associated with healing and comfort, you know it's also bound to be a perfect canvas for some kitchen magic.
This recipe has us making chicken soup from scratch, with a beautiful golden stock that you can either serve as soup or jar up and freeze to replace chicken bouillon in your future recipes. That means that you've not only got a magic meal, but magical freezer bullets that'll add some extra love and power to whatever dish you toss it into in the future. How cool is that?
While there are plenty components of chicken soup that make it so good at healing, the main ones, especially from a magical perspective, are ginger, turmeric, thyme, nutmeg, and garlic.
Magic in Chicken Soup
A pick-me-up like no other, chicken soup is perfect for curing or soothing all kinds of ailments, from stomach bugs to flus, hangovers to lack of appetite, and that's why it's the perfect thing to bless with purification, healing, and power.
These are the dominant themes in the ingredients used—ginger, turmeric, thyme, nutmeg, and garlic—and are connected with the elements fire and water, as well as the planets Mars, Jupiter, and Venus. . They'll provide healing, purifying energy, and the ginger is a known magical booster that'll amplify these qualities while providing extra power and strength to whoever you serve your soup to.
Prep time: 20 minutes
Cook time: 2+ hours
Chicken carcass (bones, skin, organs, etc.)
Chicken (breast or thigh, or roaster meat)
1 whole head
Carrots, peeled & sliced (leave them big enough to fish out so you can put them back into the soup!)
Parsnips, peeled & sliced
Thyme & Oregano
Salt, Pepper, Parsely
Chop and fry onions until almost golden brown.
Add your vegetables and fry until slightly soft, adding salt and pepper to taste.
Add chicken bones, skin, and organs if you have them, along with all your spices, and fill the pot with water.
Bring to a boil, then reduce heat and simmer on low for at least 2 hours, stirring occasionally
Strain your soup stock and, if possible, reserve the carrots to re-add to the soup.
Chop your chicken (whether raw or from a roaster) and add to the pot.
Cook soup for another 30min, or until chicken is cooked through.
Serve with your choice of pasta, fresh bread, or, as my mother always did, with semolina dumplings (I personally enjoy the Austrian style Griessnockerl, which you can boil directly in the soup for 10 minutes).