Old-Fashioned Chicken Noodle Soup II

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

Ingredients Nutrition


  1. In a large pot, bring chicken and stock to a boil over med-high heat.
  2. Partially cover, decrease heat to low and simmer gently until a thermometer inserted into the thickest part of a breast registers 170°, about 45 minutes.
  3. Skim the soup if any scum develops on the surface.
  4. Using tongs, transfer chicken to a large plate and let cool slightly.
  5. Remove skin and bones and discard.
  6. Shred meat into bite-size pieces.
  7. Skim the fat from the surface of the stock with a large spoon and return to a simmer over medium heat.
  8. Add carrots, celery, onion, and thyme; simmer until vegetables are softened, about 15 minutes.
  9. Remove thyme sprigs.
  10. Return chicken to the pot and stir in noodles, parsley, and lemon juice; increase heat to med-high and bring to a boil.
  11. Boil until noodles are tender, about 5 minutes.
  12. Season with salt and pepper to taste.
  13. Ladle into heated bowls and garnish with parsley.

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