If you aren’t familiar with tarragon – this is a great recipe to introduce yourself and your family to this delightful culinary herb. It has a sort of anise and pepper flavor to it, sort of a subtle licorice. It is used frequently in French cooking and goes so very well with chicken. This Tarragon Chicken Noodle Soup takes an average homestyle chicken noodle soup to the gourmet level with the great aroma and flavor of tarragon added in.
I like to use the old-fashioned wide egg noodles when I make this soup. If I have time I will make them – but I really enjoy this option from Mrs. Millers, as they are slightly thicker and don’t disintegrate into the broth while you are eating the soup. If you can only find the thinner ones, they will work just fine. Just make sure to cook them a little less so that they survive the whole bowl.
This is an excellent soup for leftover chicken. I’ve listed the methods for cooking fresh chicken for this soup, but you can definitely use leftovers (just chop it up) or a rotisserie chicken works too. Just skip adding the raw chicken in step 3 and then add the cooked chicken in step 4. This makes it even easier to make this soup on a weeknight.
Now Let’s Get Cookin’!
Tarragon Chicken Noodle Soup
Ingredients
- ¼ cup Butter
- 1 Yellow Onion diced
- 2 Carrots diced
- 3 stalks Celery diced
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Tarragon
- 1 tbsp Granulated Garlic
- 1 tsp Parsley
- 1 tsp Thyme
- 1 tsp Paprika
- 2 qt Chicken Broth
- 1½ lb Chicken Breast
- 2 tbsp Cornstarch
- 1 lb Wide Egg Noodles
Instructions
- In a large stock pot over medium high heat, add butter. Once melted add onions, carrots, celery, salt, and pepper. Saute for 5 minutes.
- Combine chicken broth with remaining seasonings and cornstarch. Then add to pot.
- Add chicken. Bring to boil and let boil for 15 minutes.
- Remove chicken and cut into chunks, and back to pot. Reduce to medium.
- Add noodles to pot. Let simmer for 15 minutes, then remove from heat once noodles are at desired doneness.
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This might sound strange but we generally don’t put noodles in soup but then when I do have it is always so good!
This looks great, and warming (today’s temps here never got above 50 degrees F). And tasty!
I never thought to add tarragon to chicken noodle, but it sounds perfect! Thank you so much for sharing and for joining Fiesta Friday party!