Yummy Chicken Soup

I love making soup - this one is quick & delicious. I came up with this when I combined 2 separate Chicken Soup recipes - the best of both! The tarragon adds a lovely flavour, so don't omit!

• Ready In: 25 mins
• Serves: 4
• Yields: 1 1/2 cup

Ingredients

• 2  teaspoons olive oil
• 1  large onion, chopped
• 2  stalks celery, sliced
• 2  carrots, scraped and sliced
• 2  bay leaves
• 6  cups  chicken stock
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon tarragon
• 1⁄4 teaspoon oregano
• 1  lb  chicken breast tenders
• 1  cup  egg noodles (or 2 cups *Cooked Bow Ties)

Directions

1. Place a large pot over moderate heat, add olive oil. Work close to the stove and add vegetables to the pot as you chop. Add bay leaves and season vegetables with salt & pepper, to taste. Cook the vegetables to soften and become aromatic, about 5-8 minutes.
2. Add stock to the pot and raise flame to bring liquid to a boil.
3. Add cooked Bow Tie pasta (if using); diced chicken tenderloins, return soup to a boil, reduce heat to moderate. Cook chicken 2 minutes.
4. Add egg noodles (if using).
5. Cook until Chicken & Pasta are done, approximately an additional 6 minutes or until noodles are tender. Remove from heat.
6. Ladle into soup bowls & enjoy!
7. NOTE: This is a thick soup. If you like your soup with lots of broth add up to 2 cups water or bouillon. (watch the salt!).