Chicken Noodle Soup

Recipe from Mimi’s heart

Ingredients

• 1 rotisserie chicken, chopped and shredded -OR- 3 chicken breasts, cooked and shredded

• 2-3 Tbs oil (or a mix of oil and butter)

• 1 onion, chopped

• 3 cloves garlic, minced -OR- 1 shallot, minced

• 4-5 carrots, chopped

• 3-4 celery stalks, chopped

• 14-16 cups chicken stock/broth

• 1 ½ tsp dried tarragon -OR- 1 Tbs fresh tarragon (don’t over-do)

• 1 tsp pepper

• 2 tsp salt

• 10-12 oz elbow pasta or egg noodles (see note for gluten-free pasta)

• ½ cup cream (opt)

Directions

In a large pot, cook the onions, garlic/shallot, celery, and carrots in fat until the onions are translucent.

Add chicken stock and the tarragon (if using dried). Simmer for 15–20 minutes until the vegetables are tender. Add pasta to the pot.

Once pasta is cooked, add shredded chicken to the pot. Let it simmer and warm.

Stir in fresh tarragon (if using) along salt and pepper to taste. Serve.

Note

Gluten-free pasta tends to absorb much more broth and can become mushy if left in the soup. Cook it separately and add it to individual bowls and top with soup.