As Seen on my Live Cooking Segment on FOX 32
“Back to The Basics” – Homemade Chicken Noodle Soup 2.0

Growing up many of us were greeted by the comforting smell of soup from our grandparents or parents home with warm biscuits in the oven. Now this was no canned soup or “just add water”stuff, this was totally from scratch, including the stock! This soup infused fresh, flavorful homemade stock with the yummiest seasonal vegetables and the perfect blend of herbs and spices. This comforting, easy extremely flavorful chicken noodle soup brings us back home to granny’s kitchen.

Chicken Noodle Soup

Chicken Noodle Soup &
Homemade Chicken Stock

By: Chef Judson Todd Allen

Serves: 6
Preparation Time: 15 minutes
Cook Time: 30 minutes


Cooking Instructions
  • Chicken Noodle Soup

    2 cups of organic white meat chicken

    2 1/2 quarts homemade Chicken Stock (recipe below)

    1 cup celery, diced

    1 cup carrots, diced

    1/2 cup yellow onion, diced

    2 tablespoons Judson Todd Allen’s CHEF BLEND Hot Sauce

    1/3 cup rotini pasta

    2 garlic cloves, minced

    1 teaspoon fresh lemon juice

    1/2 teaspoon salt

    1/2 teaspoon fresh cracked black pepper

    1 tablespoon fresh parsley, finely chopped

    1/2 teaspoon olive oil

    2 sprigs of fresh thyme

    Homemade Chicken Stock

    1 organic prepackaged whole chicken bones and body (meat removed)

    1 large yellow onion’s, quartered

    2 carrots, large chop

    2 celery stalks, large chop

    Fresh parsley, handful

    8 sprigs of fresh thyme

    9 sprigs of fresh dill

    1 head of garlic, unpeeled and cut in half

    1/2 tablespoon, sea salt

    1 teaspoon fresh cracked black pepper

    1/3 cup fresh lemon juice

    1 cup dry white wine

    1/2 teaspoon honey

    2 tablespoons Judson Todd Allen’s CHEF BLEND Hot Sauce

    1 teaspoon olive oil

  • Chicken Noodle Soup

    In a cast iron pot or stock pot on medium low, add olive oil and garlic and slowly cook until translucent. Add thyme.

    Add homemade stock, vegetables, chicken and simmer for 20 minutes. Add your spices and hot sauce and taste. Add lemon juice to taste. Pour in pasta and simmer for an additional 10 minutes. Pasta should be al dente.

    Lastly add fresh chopped parsley and serve!!!!

    Homemade Chicken Stock

    In a large stock pot, add your oil, garlic, fresh thyme and vegetables and cook down to caramelize the vegetables.

    Add all other ingredients and completely cover with water. Simmer for 3-4 hours.

    Strain all of the liquid and pull as much of the flavor, spices, from the herbs and vegetables as possible. Add to quart containers, lids and store in the refrigerator overnight. Keep left over stock in freezer.