Chicken & Noodles with Tarragon & Chives

By lorik

To create a velvety texture, use frozen egg noodles - they're coated in flour and help thicken the broth.

Ingredients

• 1 1/2 cups sliced cremini mushrooms
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1 Tbsp minced garlic
• 2 Tbsp olive oil
• 6 cups low sodium chicken broth
• 1 lb frozen egg noodles (such as Reames)
• 2 cup shredded cooked chicken
• 2 Tbsp minced fresh tarragon
• 1 Tbsp minced fresh chives
• salt and pepper to taste

Preparation

Step 1

Sweat mushrooms, onion, carrot, celery and garlic in oil in a large pot over medium heat until slightly soft, 3 minutes.

Add broth, increase heat to medium-high, and bring to a simmer. Stir in noodles and cook until tender, 15-20 minutes. Stir in chicken, tarragon, and chives; season with salt and pepper.

Serve with Chive Buttermilk Scones