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Here is the recipe:
2-1/2 pounds bone-in chicken thighs
1-1/4 teaspoons pepper, divided
1/2 teaspoon salt
1 large onion, chopped
1 garlic clove, minced
10 cups chicken stock
4 celery ribs, chopped
4 medium carrots, chopped
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups egg noodles (about 8 ounces)

– cut up veggies
– smoke chicken and veggies
– put chicken stock, seasonings, cut up smoked chicken and veggie into a pot and simmer for 30 minutes.
– cook egg noodles. Combine noodles and soup for serving.

Jack’s motto is “Do God’s work and He will do your work!”

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Jack Scalfani has been involved in the entertainment industry his whole life. Dj’ing nightclubs, Radio Disc Jockey, Artist Management and now Youtube Producer/Talent and has his own line of sauces, seasoning and beef jerky sold across America. Born and raised in Southern California, he now resides in Nashville, TN.

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The author Elizabeth

Blogger, Runner, Electro Producer, Man of Winter, Syndicate Aggregator. Never swallow watermelon seeds, they grow inside you.


  1. That sounds like a great idea. I never even thought of that. what's not to love. I bet it would also be good with chicken and wild rice soup. Next time try doing it with beef to make beef and barley soup.

  2. Jack please do a Playing with your Food episode comparing and contrasting the shits you've taken after eating various hot sauces.

  3. Hi Jack the chicken soup looked fantastic. Potatoes would have been great in the soup. I thought Tammy would have tried it on camera. Until next time!!!!!

  4. Great vid Jack. Will you do American Lasagna Recipe on YouTube review??? It's become my Lasagna recipe. Please try. It's not my recipe BTW just found on YouTube. Best I ever ate!! Please try it!!!

  5. Your soup looks great the only thing I would like to different would be to put so chicken with bones in my instant pot with water. So I could have bone broth with the other items. Now could be an excellent soup.

  6. A few years ago i had leftover smoked turkey and turned it into turkey noodle, it was amazing. Never thought about smoking the veggies also.

  7. No doubt this is good. I think I would hold out some of my fresh veggies to simmer in my broth (while some are also smoking) because the whole concept of using the mirepoix is that you're leaching the flavor out of them to flavor and enhance your broth. Best of both worlds, in other words.

  8. I make my chicken noodle soup with my homemade egg noodles! Matter of fact I never purchase store bought noodles any more.

  9. Your appearance on Texan Million Dollar Dealers has just aired here in the UK. Im shocked and appalled at how bad they treated you, what they accused you of what they put you through when they had no intention of investing. I have been a subscriber for a few years now and am glad you stood firm on not selling a share in your youtube channel. To question your character when they dont know you is a very low thing to do. You dont need people like that in your life. Keep up the good work with the channel and im sure you will get investment in your sauce if you havnt already.

  10. 2nd chicken soup recipe lol gonna have ramen soup for breakfast -I know, i know! but budget an issue rn.
    (catching up missed videos since notifications got untoggled, somehow. No worries! Fixed!)

  11. Looks yummy. I will use the left over chicken from a Walmart roasted chicken for my soup. I will also put the noodles into the broth for the last 7-10 minutes. After I strip the meat off the bones I'll make stock from the bones and skin if I'm feeling it. If not, it'll be Swanson chicken broth or stock.

  12. According to the Food Network: "Chicken stock tends to be made more from bony parts, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones.

    Canned low-sodium chicken broth is the busy home-cook's best friend. If you've got an extra few minutes, enhance its flavor by adding any combination of the following and simmering for as long as you can: carrots, onions, leeks, celery, fennel, parsley, bay leaf, black peppercorns, or garlic. That'll help the flavor tremendously.

    Enriching store-bought broth still won't give you the full stock experience, but unless you're making something like chicken noodle soup, where you really do want the stocky mouth feel, it's a great timesaver."

    The brand of chicken stock Jack is using, Kitchen Basics, contains: chicken stock, natural chicken flavor, cooked vegetables (celery, carrot, onion), honey, spice and herbs (black pepper, bay leaf, thyme), and natural flavor.

    Note that the Food Network says, "TENDS to be", which means the rules are not hard and fast.

  13. Great video jack! Just an FYI Stock is made from a carcass and vegetable boil. Broth is made from primarily just meat and some seasonings. That’s why stock has a richer flavor, because you get the release of the gelatin from the bones. Stock is usually simmered a lot longer too, to really get all of those rich flavors developed. ☺️

  14. Both broth and stock made with veggie and seasonings,Broth are usually made with the meat and bone and cooks for at least 2 to 4 hours.Stock is bones usually roasted and cooks for 8 to 12 hours.Broth are thicker, stocks are lighter.

  15. You always act more excited when something taste good. Must not of been as good as you thought it would

  16. I've done this when making chili. Smoke a chuck roast and the veg for 3 hours or so then cut and trim the meat and make your chili by your favorite method. I've won chili cookoffs with this technique and always get raves. Will have to try the chicken soup idea

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