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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