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Chicken, Veggies and Noodles

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“This is a great dish for a blustery winter night meal. It's warm, nourishing and filling.”
READY IN:
2hrs 20mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. -Fill a 4 quart pot with 2.5 quarts* of water.
  2. -Cut then add 2.5 cups previously cooked chicken into the water (I use chicken I roasted for dinner the night before). Bring it to a rolling boil.
  3. -Add 2 cubes of chicken bullion. Reduce heat to a simmer.
  4. -Add 2 raw eggs, Cut then add 1/2 cup broccoli, 1/2 cup baby carrots, halved, 1/4 cup potato, 1 inch squares, 1/2 cup onion, chopped, 1/2 cup sliced baby 'bella mushrooms.
  5. -Season to taste. I season with 1/2 tsp ground, dried garlic, 1/2 tsp dried parsley flakes, 1 tsp Lowry's Seasoned Salt.
  6. -Low simmer for approximately 1 hour letting the flavors blend. Add seasoning according to taste.
  7. -After an hour of simmering add 2 cups of egg noodles. Let the soup simmer for an additional hour or until the noodles are cooked.
  8. -Remove from heat and serve hot in 1.5 cup bowls with whole wheat mini bagels.
  9. *Add more water if you want more of a "soupy" mixture.
  10. I also pepper my bowl to taste and add a couple of splashes of Tobasco or other hot pepper sauce.It warms the heart.
  11. Add any other vegetables you might want to add. i've added 1/2 cup corn, 1/2 cup green beans, 1/2 cup peas, cubed squash, etc. in the past.
  12. It can also be broken out into single meal packets, frozen and reheated for another blustery day or microwaved for a quick lunch.

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