Chicken Noodle Soup

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“If you don't have time to make the stock, use 2 to 3 boxes of chicken broth. Bring broth to boil; add 2 to 3 boneless skinless chicken breasts diced, and 1 teaspoon granulated garlic; cook 10 to 15 minutes. Then follow the steps for the soup.”
READY IN:
4hrs
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. STOCK:
  2. Place the chicken, carrots, celery, onion, and garlic in a large stockpot over medium heat.
  3. Pour in only enough cold water to cover (about 3 quarts); too much will water will make the broth taste weak.
  4. Add the peppercorns; allow it to slowly come to a boil.
  5. Lower the heat to medium-low and gently simmer for 1 to 1-1/2 hours, partially covered, until the chicken is done.
  6. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
  7. Carefully remove the chicken to a cutting board.
  8. When chicken is cool enough to handle, discard skin and bones and shred the meat by hand; set aside.
  9. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids.
  10. SOUP:
  11. Bring stock back to boil.
  12. Add carrots, celery, onion, chicken base, garlic powder, onion powder and cook for 5 to 10 minutes.
  13. Add parsley, pepper and egg noodles; cook for another 10 minutes.
  14. When noodles are done add chicken.
  15. Adjust seasoning by adding salt and extra pepper if needed.

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