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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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! 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!).
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