Shaye's Super Easy and Delicious Chicken Noodle Soup

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“This recipe started out from a recipe I found in a magazine, and I then tweaked it to be just the way we like it. It doesn't take long to fix, and is our all time favorite!! All of these measurements are approximate, feel free to use more or less of any of the ingredients to suit your taste. Don't skip the leek. It makes the soup!”

Ingredients Nutrition


  1. Make the bouquet garni.
  2. Bundle peppercorns, parsley, thyme and bay leaf in cheesecloth, and tie with kitchen twine.
  3. Heat butter in a stockpot over medium high heat.
  4. Add onion and leek; cook until soft and translucent (about 5-7 min).
  5. Add broth and bouquet garni and bring to a bare simmer.
  6. Add chicken and poach uncovered until chicken is cooked through (about 15 minutes).
  7. Take cooked chicken out, and place it on a plate.
  8. When it is cool enough to handle, cut into small cubes or shred, then set aside.
  9. Meanwhile add carrots and celery.
  10. The vegetables will need to cook for about 18 minutes, so check the directions on your egg noodles, and let your veggies cook by themselves until you have just enough time on your timer for the noodles to cook.
  11. Return chicken to pot until heated through.
  12. Serve with crackers or crusty bread.

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