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Chicken, Corn, & Noodle Soup

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“This soup include some homemade noodles that are really tasty, however if you have leftovers they tend to disintegrate after a day or two sitting in the soup. The soup is still good after that, but the broth just becomes MUCH thicker.”
2hrs 30mins

Ingredients Nutrition


  1. Fill a stock pot with enough water to cover the chicken, celery, and onion.
  2. Simmer for 2 hours, until chicken falls from the bone.
  3. Remove chicken and cool.
  4. Set aside 2 cups of broth.
  5. Chop chicken meat once cool and remove skin and bones.
  6. Return meat to pot.
  7. Mix flour, 1 tsp salt, and the 2 cups broth until the dough forms a ball - not all broth may be needed, return excess stock to pot.
  8. Roll dough to approximately 1/4 inch thickness on a floured surface.
  9. Cut into noodles.
  10. Return broth to a boil.
  11. Add corn and noodles to the boiling broth.
  12. Cook 10 minutes, salt and pepper to taste.
  13. Garnish with parsley and serve.

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