Food Network Chefs' Top 20 Soup Recipe Videos

Ingredients

• 1.5 cups Cooked Chicken (shredded, skin removed; can use rotisserie chicken)
• 2 tablespoons Olive Oil (for sautéing)
• 1 medium Onion (roughly chopped)
• 1 stalk Celery (chopped)
• 0.5 teaspoon Garlic Powder (optional, adds depth)
• 0.5 teaspoon Onion Powder
• 1 teaspoon Italian Seasoning (blend of basil, parsley, oregano)
• 1 tablespoon Chicken Bouillon (or 1 cube dissolved in water)
• 5 cups Water
• 2 tablespoons Fresh Parsley (roughly chopped; adds bright flavor)
• 12 ounces Frozen Peas and Carrots (use about 3/4 of a 16‑oz bag; keep frozen until added)
• 1 cup Egg Noodles (any egg noodle shape; uncooked)
• 1 teaspoon Salt (adjust to taste)
• to taste Black Pepper (optional)

Instructions

1. Shred the Chicken

   Remove any skin from cooked chicken pieces and pull the meat apart with two forks until you have about 1½ cups of shredded chicken.

   Time: PT10M

2. Prep the Vegetables

   Roughly chop the onion, slice the celery stalk, and finely chop the fresh parsley.

   Time: PT10M

3. Sauté Onion and Celery

   Heat 2 Tbsp olive oil in a large pot over medium heat. Add the chopped onion and celery, sprinkle a pinch of salt, and cook, stirring occasionally, until the onion becomes translucent and the celery softens.

   Time: PT5M

   Temperature: medium

4. Add Seasonings

   Stir in ½ tsp garlic powder, ½ tsp onion powder, 1 tsp Italian seasoning, and 1 Tbsp chicken bouillon. Cook for about 1 minute to bloom the spices.

   Time: PT1M

   Temperature: medium

5. Create the Broth

   Pour in 5 cups water, increase the heat to high, and bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: high

6. Add Chicken and Parsley

   Stir the shredded chicken and 2 Tbsp chopped parsley into the boiling broth.

   Time: PT2M

   Temperature: high

7. Add Veggies and Noodles

   Add the frozen peas & carrots (about 12 oz) and 1 cup uncooked egg noodles. Give everything a quick stir.

   Time: PT1M

   Temperature: high

8. Simmer Until Noodles Are Al Dente

   Reduce heat to a gentle simmer and cook for 10 minutes, or until the noodles are tender but still firm to the bite.

   Time: PT10M

   Temperature: medium

9. Final Seasoning and Serve

   Taste the soup and add more salt or pepper if needed. Ladle into bowls and enjoy hot.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

30 g

Fat

5 g

Fiber

3 g