Very Easy Chicken Noodle Soup
This is a super simple, and really satisfying soup.
6-8 oz. wide egg noodles (about 1/2 of a 12oz. pkg.)
1/4 c. chopped onion
3/4 c. chopped celery (+1/4 c. chopped leaves, if you have them)
1/2 c. chopped carrots
1 Tbsp. butter
1 Tbsp. olive oil
2 c. chopped, cooked skinless chicken
6 c. chicken broth
2 tsp. dried tarragon (optional)
Salt and pepper
Cook the noodles al dente, according to package instructions. Drain.
Meanwhile, in a soup pot, saute the onion, celery, carrots in butter and olive oil for about 2 minutes, or until carrots are firm-tender. Stir in the chicken, add the broth and cooked noodles; season with tarragon, (if using), salt, and pepper.
Recipe created or adapted by Liz Talley, Urban Graze
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