Chicken Noodle Soup - cooking recipe

Ingredients

1 whole chicken, cup up
1 carrot, peeled and halved
1 1/4 tsp. salt
4 cups water
2 stalks celery, halved
1 turnip, peeled and halved
3/4 tsp. pepper
3 cups chicken broth
1 large onion, quartered
2 cloves garlic, crushed
1/4 tsp. tarragon
4 ounces medium egg noodles, uncooked
2 stalks celery, slices
1/2 tsp. salt
1/2 tsp. pepper
1 large onion chopped
2 carrots, peeled or scraped and sliced
1/4 tsp. tarragon

Preparation

Combine first 11 ingredients in a large Dutch oven, and bring mixture to boil over high heat.
Reduce heat.
Cook 45 minutes or until chicken is tender.
Remove chicken from broth, reserving broth.
Set chicken aside to cool slightly.
Pour broth through wire mesh strainer into a large bowl.
Discard cooked vegetables. Remove and discard fat from broth.
Return broth to Dutch oven. Cook noodles according to package directions, omitting salt and fat. Drain and set aside.
Add chopped onion, sliced celery and sliced carrots to chicken broth.
Bring to a boil over high heat. Reduce heat and simmer 15 minutes.
Stir in chopped chicken and noodles.
Add 1/2 tsp. salt and remaining ingredients.
Cook until thoroughly heated. Yield:
10 cups. Freezes well.