Ingredients
4 lb chicken
2 stalks celery, halved
1 large onion, quartered
1 carrot, scrape & halve
1 turnip, peel & halve
2 cloves garlic, crushed
1 1/4 tsp salt
3/4 tsp pepper
1/4 tsp dried tarragon
4 cup water
1 large onion, chopped
2 stalks celery, sliced
2 carrots, peel & slice
1/2 tsp salt
1/2 tsp pepper
1/4 tsp tarragon
4 oz egg noodles
3 cup chicken broth
Preparation
Combine ingredients in first section and bring to boil. Reduce heat and cook 45 minutes. Remove chicken from broth and set aside. Strain broth and set aside
Put broth and shredded chicken in pot and add ingredients in second section. Bring to a boil over high heat. Reduce heat and simmer 15 minutes. Add ingredients from third section and cook until noodles are soft.
