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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I can't remember where I got this recipe. The tarragon is a good addition. This is weekend comfort food for us on a cold winter day. Ingredients:
2 tablespoons olive oil |
1 medium carrot, chopped |
1/2 onion, chopped |
4 stalks celery, chopped |
2 tablespoons garlic, chopped |
1/2 cup mushroom, chopped |
2 bay leaves |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 cups chicken stock |
1/2 lb chicken, cooked and cubed |
1 cup egg noodles |
1 tablespoon parsley |
1 tablespoon tarragon |
Directions:
1. Heat oil in a pot.
2. Chop vegetables and add to pot in order.
3. Add bay leaf, salt, and pepper.
4. Add stock and bring to a boil.
5. Add chicken, bring to a boil and cook for 2 minutes.
6. Add noodles and boil until tender.
7. Add parsley and tarragon, to taste. Amounts above are just a recommendation.
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