Ingredients

1 4 lb. chicken, halved

2stalks celery, halved

1large onion, quartered

1carrot, scraped and halved

1 turnip, peeled and halved

2cloves garlic, crushed

1 teaspoon salt

3/4 teaspoon pepper

1/4 teaspoon dried tarragon

4cups water

3cups chicken broth

4oz medium egg noodles

1large onion

2stalks celery

3 carrots, scraped and sliced

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon tarragon

Preparation

  1. Combine chicken and next 10 ingredients in a large Dutch oven and bring mixture to a boil over high heat
  2. Reduce heat and cook 45 min or until chicken is tender
  3. Remove chicken from broth. 4.set broth mixture aside.
  4. Skin and bone chicken; chop chicken into cubes and set aside.
  5. Pour broth mixture through a wire strainer into a large bowl.
  6. Discard cooked vegetables.
  7. Remove and discard fat from broth.
  8. Return broth to Dutch oven.
  9. Cook noodles according to package directions, omitting salt. Drain and set aside.
  10. Add chopped onion, celery, and carrots to chicken broth. Bring to boil over high heat.
  11. Reduce heat. Simmer for 20 minutes
  12. Stir in chopped chicken and cooked noodles.
  13. Add remaining spices.
  14. Cook until thoroughly heated.