Yield: 4-6 Servings
Ingredients:
2 tbsp olive oil
2 cups onions, diced
2 cups leeks,- split lengthwise, rinsed, diced
2 cups, peeled and diced carrot
½ cup diced celery
1 teaspoon salt
2 cloves garlic, peeled and minced
½ teaspoon dried tarragon leaves
½ teaspoon freshly ground black pepper
1 teaspoon Herbs de Provence
3 cups chopped poached chicken thighs or breast
5 ounces thin dried egg noodles
5 cups chicken stock
Garnish:
¼ cup freshly snipped Italian parsley
2 Tablespoons unsalted butter
Directions:
Heat cold water in a large saucepan and cook noodles.
Heat a stock pot over medium heat.
When hot, add oil.
When the oil shimmers add the onion, carrot, leek, and celery. Sprinkle with salt and stir.
Saute, stirring occasionally, until the onion is translucent and the carrots and celery are tender.
Add tarrago, pepper, and Herbs de Provence to the vegetables and saute until fragrant.
Add chicken and stock to the stock pot of vegetables.
Stir to mix.
Add noodles.
Gently stir so as not to break the noodles.
Bring the soup to a simmer.
Plate in soup bowls or place in a tureen.
Dot the top of the soup with small pieces of the butter.
Garnish with parsley.
Serve.
Note: If there are leftovers,, placed in the icebox, the noodles will soak up a lot of the broth. To serve again, it may be necessary to add more broth, or to serve it as a wonderful noodle casserole.