STREAMING NOW: Tia Mowry At Home

Welcome Spring! With Some Chicken Soup from the Farm!

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“The coming of Spring is a pleasurable thing to behold. The clouds have parted, the wind has warmed up, and there are robins on the farm. We have a a special contest here on Longmeadow Farm. Whoever sees the first robin of the year, and tells any of us on a Saturday Lunch gets a dollar bill. This special contest has been going on since I was knee-high-to-a-grass-hopper. Now I know you can't get rich off of a dollar, but you can however, at least share in the soup. To give the cold Winter months a bid-a-dew, we celebrate with the simple, but tasty chicken soup. I found this originally in "Vitality" magazine, a special insert that my Dad gets in the mail. I started using it, because it just was so darn simple and so darn tasty I think this should certainly celebrate the end of a long winter, and a "Hello!" to that nifty red-robin-redbreast.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine chicken, water, onions, celery, celery leaves, bay leaf, salt, pepper, garlic, sage, and carrots in a dutch oven or stockpot.
  2. Bring to boil, cover, turn down heat to simmer for 25 minutes.
  3. Skim and discard fat. Remove chicken, cool a bit, and tear chicken into bite size pieces.
  4. Add tomatoes, corn, and noodles. Bring to second boil, add chicken pieces.
  5. Cook simmering for 15 minutes until hot and done.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: