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“Found this recipe in a magazine and while I haven't made it, I'm anxious to give it a try. What's better for those cold, winter eves than a hot bowl of chicken noodle soup, and this one sounds a little different to me with leeks, parsnips and lemon in the stock and dill in the soup. The long prep time includes stock cooking time. You can use this as a base with differant additions, I've added frozen peas and mushroom slices a few minutes before serving and have even cooked it all in the crockpot for ease. Last time I changed out the egg noodles for home made. I haven't tried it yet - but thinking a can of stewed tomatoes added might be good to, play with it to your own liking.”

Ingredients Nutrition


  1. For stock:
  2. In large pot, combine all ingredients and add just enough water to cover. Bring to a boil, reduce heat to the barest simmer and cook 4 hours, occasionally skimming the scum off surface. Strain stock in large bowl and discard solids except for chicken halves, set those aside.
  3. For soup:
  4. In large pot, heat olive oil over medium heat.
  5. Add onions, carrots and celery. Cook about 10 minutes.
  6. Add 6 cups stock.
  7. Cook 25 minutes or until vegetables are very tender.
  8. Meanwhile, pull chicken into shreds from reserved chicken halves, discard skin and bones.
  9. Add chicken to stock, along with dill and noodles and cook until noodles are al dente, 8 to 10 more minutes.
  10. Season to taste with salt and pepper.
  11. Serve hot.

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