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Easy Chicken Noodle Soup
Hello friends, today I am going to share with you how to make Chicken Noodle Soup from scratch! From making a beautiful Chicken Stock to a delicious Chicken Noodle soup. You will make an amazing soup with this recipe. This dish is a classic for a reason, and I'll show you why.
Recipe Video
Recipe Ingredients
For the Stock:
- 1 Whole Chicken about 5 pounds, cleaned carefully to remove all blood and dark matter that may blur and cloudy your stock)
- 1 whole Celery Stalk cut into ½ pieces
- 5 large Carrots not peeled cut into ½” pieces
- 1 large Leek cut ¼ “pieces, dark green part only, white and light green part are reserved for the soup
- 1 or 2 large Onions chopped into 1-inch pieces
- 3 to 4 springs Fresh Thyme stems included
- 3 to 4 springs Fresh Parsley stems included
- 4 or 5 Bay Leaves
- 5 or 6 Garlic Cloves
- 1 teaspoon Whole Black Peppercorn
For the Soup:
- 1 tablespoon Garlic Olive Oil
- 1 large Onion sliced like the Chef did in the video
- 2 large Carrots cut into 1/8-inch-thick slices
- 1 large Sweet Potato dice into ¼ inch dice, optional
- About 1 cup of Leek white or light green part (the dark part is used for the stock)
- 1 ½ cup Celery cut into very small ¼ inch dice
- 1 cup Red Bell Pepper small dice (optional)
- 1/2 pound Cavatelli Pasta or your favorite pasta
- Dark meat from the Chicken Legs above or any cooked Chicken Meat you may have
- 3 tablespoons Corn Starch dilute into 3 tablespoons to change texture, optional
- Salt and Pepper to taste
Recipe Instructions
Make the Stock:
Makes about 4 to 6 quarts
- Clean and cut the chicken like the chef did in the video. Reserve the breast for another dish.
- Add all ingredients to a large pot, cover with water about 2 inches above all ingredients. Bring to boil and reduce heat to low and cook for about 1 ½ to 2 hours or until all vegetable are soft. Strain all solids reserve the two legs. Using two forks Shred all the meat from the leg reserve and make the soup!
Make the Soup:
- In a large soup pot, heat the olive oil and sauté the onion until they are translucent and lightly golden brown. Add all other ingredients and the stock from above recipe. Cook until all vegetables are cooked and tender about 15/20 minutes.
- You may add a little corn starch to change the texture if you like.
You can find the items below used in making this dish at our online store!
Master Chef at ChefJeanPierre.com
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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I love watching him cook, he explains everything and makes it fun and easy. I was heart broken yesterday when I learned he had passed away. it was like loosing a family member.
What can I say … I made this fantastic soup today. Butchered the chicken, something I have been practicing, made the stock then sauteed the onions etc. O.M.G. ….. the burst of flavour in this soup is amazing. I also added some fresh ginger and turmeric for added flavour… I will only cook chicken soup like this from now on. The bonus .. I have 2 chicken breasts to make schnitzels with for my wife and I later in the week. Thank you Chef for passing on your knowledge, it is greatly appreciated
Wonderful recipes would love to have the book
This is absolutely the best chicken soup I have ever eaten. The stock is very straight forward and simple to make and yet the flavor is so rich and full. The soup is outstanding. Thank you from the heart Chef
Thank you! ❤️
When making chicken stock, I like to add some whole cloves. It gives an unexpected richness of flavor.
Jean Pierre makes me very happy. I thought I was a good cook. (For Chinese food I learned in Beijing with a chef much less fun than JP).
Chef makes it so fun to cook. Neat tips. After 55 years he has forgotten more than most of us know!
I will this soup. Chef, can you explain the pasta you used? And also what if I want to use chicken breasts in the dish? I like more meat. Maybe one?
I suppose I can cook them in the stock. Grandma always taught me to get whole chickens in the 70s. Cheaper. People today just want to pay for the labor of the boneless and skinless. Not me. She lived through the depression. Her food wasn’t so great but we never starved! Thanks again JP!
I just discovered Chef Jean Pierre the other day. I cook a lot of wild meat and his receipe for prime rib was spot on for our moose roast. So delicious. Thank you for allowing me to cook wild game that tastes out of this world. I enjoy your videos and look there first when cooking a nice meal
Thank you Lorraine!
Hello chef. This recipe is good if you’re starting from scratch. BUT what if you made chicken stock before? How much chicken stock do you need for the soup? And how do you cook the chicken without making stock? I would really appreciate an answer, I know you are really busy…. Thank you
You can make your own chicken stock, or you can buy an already-made stock! 😊
Chef, Jean Pierre! I love this gentleman’s cooking. It is such a joy to see him cook.
Additionally, he has a delightful sense of humor. He is so very well organized and his working and cooking area are always on point. He is so friendly and very clean. I can’t get enough of his cooking shows. God bless him.
God bless you Josephine, and thank you for the kind words!