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

Ingredient Substitutions

• Instead of Cooked Chicken: pre‑cooked rotisserie chicken, canned chicken
• Instead of Olive Oil: canola oil, vegetable oil
• Instead of Onion: shallot
• Instead of Celery: celery seed
• Instead of Garlic Powder: 1/2 fresh garlic clove, minced
• Instead of Onion Powder: additional fresh onion
• Instead of Italian Seasoning: individual dried basil, parsley, oregano
• Instead of Chicken Bouillon: store‑bought chicken broth
• Instead of Fresh Parsley: dried parsley (1/2 tsp)
• Instead of Frozen Peas and Carrots: fresh peas and carrots
• Instead of Egg Noodles: any short pasta
• Instead of Salt: kosher salt

Equipment Needed

• Large Pot
• Cutting Board
• Chef's Knife
• Measuring Cups
• Wooden Spoon
• Ladle (optional)

Critical Steps — Do Not Skip

• Shredding the chicken without skin to keep the broth clear and low‑fat.
• Sautéing onion and celery until translucent for a flavorful base.
• Cooking the egg noodles just to al dente so they stay firm in the soup.

Chef Tips from the Video

• Use homemade chicken stock for the deepest flavor; a quick stock can be made by simmering chicken bones with aromatics.
• A dash of fresh lemon juice just before serving lifts the flavor.
• If you like a richer broth, stir in a tablespoon of butter at the very end.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stove.

Freezer: Freeze in portion‑size bags for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• The soup keeps well in the refrigerator; reheat on low heat to prevent noodles from becoming mushy.
• For make‑ahead, cook the noodles separately and add them just before serving.

Frequently Asked Questions