Serves 4 to 6
3 tablespoons unsalted butter
1 onion, chopped fine
2 carrots, peeled and sliced thin
1 celery rib, sliced thin
1 teaspoon dried tarragon
8 cups low-sodium chicken broth
3 cups shredded rotisserie or leftover chicken
8 oz medium width egg noodles
salt and pepper
Melt butter in large Dutch oven over medium-high heat until foaming. Add onion, carrots, celery, and tarragon and cook until lightly browned, about 5 minutes. Stir in broth and bring to a boil. Reduce heat to medium low and simmer, covered, until vegetables are tender, 10 minutes. Remove lid of pot. Stir in egg noodles, increase heat to medium-high and return to a simmer. Simmer 6 minutes until noodles are almost done. Stir in rotisserie chicken and cook until heated through, 2 minutes longer. Taste and add salt and pepper as needed. Serve.
3 tablespoons unsalted butter
1 onion, chopped fine
2 carrots, peeled and sliced thin
1 celery rib, sliced thin
1 teaspoon dried tarragon
8 cups low-sodium chicken broth
3 cups shredded rotisserie or leftover chicken
8 oz medium width egg noodles
salt and pepper
Melt butter in large Dutch oven over medium-high heat until foaming. Add onion, carrots, celery, and tarragon and cook until lightly browned, about 5 minutes. Stir in broth and bring to a boil. Reduce heat to medium low and simmer, covered, until vegetables are tender, 10 minutes. Remove lid of pot. Stir in egg noodles, increase heat to medium-high and return to a simmer. Simmer 6 minutes until noodles are almost done. Stir in rotisserie chicken and cook until heated through, 2 minutes longer. Taste and add salt and pepper as needed. Serve.
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