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Easy Chicken Noodle Soup With Jalapenos

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“easy to make soup with a zip! Recipe from a friend who has some great recipes from family originating in texas...(I am from buffalo/niagara falls ny area)”
READY IN:
50mins
SERVES:
12
UNITS:
Metric

Ingredients Nutrition

  • 2839.08 ml water
  • 59.14 ml chicken soup base (or bouillon)
  • 473.18 ml chopped carrots
  • 473.18 ml chopped celery
  • 1 large onion, finely chopped
  • 226.79 g egg noodles (or marina pasta, like rice or orzo)
  • 9.85 ml lemon juice
  • 14.79 ml parsley flakes
  • 29.58 ml finely chopped jalapenos
  • 453.59 g shredded cooked chicken

Directions

  1. Place 12 cups water and 12 teaspoons chicken soup base into pot.
  2. Add cut up vegetables and bring to boil. Simmer until vegetables are tender.
  3. Add pasta/rice and cook 10 minutes untils noodles tender.
  4. Add lemon juice, parsley, jalapenos and cooked chicken and simmer 10 or more minutes to blend flavors and heat chicken.
  5. (next day you can add more water with equal parts chicken soup base if more broth needed if noodles soak it up as it sits).

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