Nothing compares to classic chicken noodle soup.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/2SkGRMDSuffering from food dilemmas? Food 911 to the rescue. From fallen souffles to overcooked chicken, Tyler Florence can help anyone get out of a sticky situation.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Chicken Noodle SoupRECIPE COURTESY OF TYLER FLORENCELevel: IntermediateTotal: 2 hr 20 minPrep: 2 hrCook: 20 minYield: 4 servingsIngredients2 tablespoons extra-virgin olive oil1 medium onion, chopped3 garlic cloves, minced2 medium carrots, cut diagonally into 1/2-inch-thick slices2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices4 fresh thyme sprigs1 bay leaf2 quarts chicken stock, recipe follows8 ounces dried wide egg noodles1 1/2 cups shredded cooked chickenKosher salt and freshly ground black pepper1 handful fresh flat-leaf parsley, finely choppedChicken Stock:1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded2 carrots, cut in large chunks3 celery stalks, cut in large chunks2 large white onions, quartered1 head of garlic, halved1 turnip, halved1/4 bunch fresh thyme2 bay leaves1 teaspoon whole black peppercornsDirectionsPlace a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.Chicken Stock:Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #Food911 #TylerFlorence #FoodNetwork #ChickenNoodleSoupTyler Florence Makes Chicken Noodle Soup | Food 911 | Food Networkhttps://youtu.be/k_yka1vNqI8