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“In '300 Sensational Soups' by Carla Snyder & Meredith Deeds”
1hr 30mins

Ingredients Nutrition


  1. In a large pot, combine chicken, celery, halved onion, carrot, stock, thyme sprigs and bay leaf.
  2. If chicken isn't immersed, add water or stock to cover.
  3. Bring to a boil over med-high heat.
  4. Partially cover, decrease heat to low and simmer gently until a thermometer inserted into the thickest part of a breast reads 170°, about 45 minutes.
  5. Skim the soup if any scum develops on the surface.
  6. Using tongs, transfer chicken to a large plate and let cool slightly.
  7. Remove skin and bones and discard.
  8. Shred the meat into bite-size pieces; set aside.
  9. Strain the stock and discard all solids.
  10. Skim the surface of the stock and remove fat; set aside.
  11. Add butter to the pot and melt over medium heat.
  12. Add chopped onion and saute until softened, about 6 minutes.
  13. Pour in stock and add salt, chopped thyme and pepper; bring to a boil.
  14. Add noodles, decrease heat and boil gently until noodles are almost tender, about 4 minutes.
  15. Return chicken to the pot and stir in cream and half the parsley; heat until steaming, about 5 minutes; do not let boil.
  16. Stir in lemon juice.
  17. Taste and adjust seasoning with salt and pepper, if necessary.
  18. Ladle into heated bowls and garnish with remaining parsley.

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