Ingredients
1-1/2 quarts chicken stock
2 carrots, peeled and cut into small dice
1 tsp. dried tarragon
1 cup thin egg noodles
1/2 lb. boneless, skinless chicken breasts, halves, cut into thin strips
1-1/2 cups frozen peas
3/4 lb. asparagus, tips cut 1 inch long, stalks thinly sliced, or broccoli florets
Preparation
Bring stock, carrots and tarragon to a boil in a saucepan over high heat. Add noodles and chicken and simmer over medium high heat 5 minutes. Skim the fat off top. Add vegetables and salt and pepper to taste. Simmer another 2-3 minutes, or until chicken and noodles are just cooked throughout.
