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“I love making soup - this one is quick & delicious. I came up with this when I combined 2 separate Chicken Soup recipes - the best of both! The tarragon adds a lovely flavour, so don't omit!”
READY IN:
25mins
SERVES:
4
YIELD:
1 1/2 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Place a large pot over moderate heat, add olive oil. Work close to the stove and add vegetables to the pot as you chop. Add bay leaves and season vegetables with salt & pepper, to taste. Cook the vegetables to soften and become aromatic, about 5-8 minutes.
  2. Add stock to the pot and raise flame to bring liquid to a boil.
  3. Add cooked Bow Tie pasta (if using); diced chicken tenderloins, return soup to a boil, reduce heat to moderate. Cook chicken 2 minutes.
  4. Add egg noodles (if using).
  5. Cook until Chicken & Pasta are done, approximately an additional 6 minutes or until noodles are tender. Remove from heat.
  6. Ladle into soup bowls & enjoy!
  7. NOTE: This is a thick soup. If you like your soup with lots of broth add up to 2 cups water or bouillon. (watch the salt!).

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