- 2 tsp olive oil
- 1 lb boneless skinless chicken thighs (cut into 1 inch cubes)
- 1 medium onion (diced)
- 3 ribs celery (sliced)
- 3 medium carrots (peeled and sliced)
- 2 cups low sodium chicken broth
- 1/4 tsp salt
- fresh ground black pepper (to taste)
- 1/2 tsp dried tarragon
- 4 quarts water
- 6 ounces egg or gluten-free noodles
Place 1 teaspoon of olive oil in a large sauce pan over medium high heat.
When the oil is hot add the cubed chicken and cook, stirring frequently, until lightly browned. Remove to a plate.
Add 1 teaspoon olive oil and then the diced onion. Cook, stirring frequently, for about 4 – 5 minutes. Add the celery and cook for another 3 minutes.
Add the chicken, carrots, chicken stock, salt, pepper, tarragon and 4 cups of water.
Reduce the heat an let simmer for 45 minutes. Stir occasionally.
Place the remaining 3 quarts water in a large stock pot over high heat. When boiling add the noodles. Boil for about 10 minutes until just tender.
Drain the noodles and place in the bottom of serving bowls, then top with the soup. Serve.