Total Time
Prep 20 mins
Cook 0 mins

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 Nutrition


  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.
Most Helpful

5 5

Cut this recipe down for DH and I and followed the instructions. I really enjoyed this with the tarragon (which I used less). This was fast and easy and one that we will use again. Thank you for posting. Made for Fall PAC 2012 tag game.

5 5

My DH who barely tolerates most chicken soup...really liked this one! In fact after we got home from church last night he stated as he walked in the house, "I'm going to get myself another bowl of that good chicken soup." I only used about 1/2 the amount of tarragon as the chef said less could be used and I wasn't certain we would like so much of it since it is a spice I don't use often. For me personally I would have preferred it to have less garlic since I like it best as an accent flavoring instead of the main flavor. But DH really loved it and for that alone it rates 5 stars. Another reason I think DH really liked it was because it is a very hearty soup without a lot of excess broth. Made for Spring PAC 2010.

5 5

I cut this recipe in half for just the 2 of us & except for leaving out the mushrooms, I pretty much followed the ingredient list! Between using homemade chicken stock & some diced chicken breast that I had in the freezer, this was a cinch to prepare! I don't usually include these herbs & spices in my chicken soup, but they were definitely a very nice addition! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]