Who doesn’t like chicken noodle soup. It’s the ideal comfort food for a Sunday night dinner or a weeknight meal.
A touch of tarragon adds a unique flavor to the soup. Some recipes have you make your own stock or broth, but to save time I use good quality store bought broth and enrich it by simmering it with the chicken breast. Sautéed onions, celery and carrots contribute to the flavor of the broth as well as a splash of white wine and mushrooms.
The best part is start to finish the preparation time should only take one hour. Adding a loaf of good baguette bread makes this a complete meal in my house.
- 3 quarts chicken broth or stock
- 1 quart water
- 1 pound bone-in, skin-on chicken breast
- 3 tablespoons butter
- 2 cups chopped onion
- 2 cups sliced carrots
- 1 cup sliced celery
- 2 teaspoons chopped fresh tarragon (3/4 teaspoon dried tarragon can be substituted)
- ⅓ cup white wine (optional)
- 1 cup pasta (I use rotini)
- 1 cup (2 ounces whole) sliced mushrooms (optional)
- 1 Tablespoon chopped parsley
- Kosher salt and fresh ground black pepper
- Bring chicken broth and water to a boil in stockpot and add chicken; reduce heat to a simmer and cook, partially covered, until chicken is cooked through (internal temperature 165 degrees F.), about 20-25 minutes. Remove chicken and allow cooling until you can handle it. Remove skin and discard. Remove meat from the bone and shred it into bite-sized pieces; set aside. Strain chicken broth and set aside.
- In the same stockpot, melt butter; add onions, carrots and celery and cook and stir until softened about 5 minutes. Add wine and cook 30 seconds; add strained chicken broth and tarragon; bring to a boil and add pasta. Bring back to a boil; reduce heat and simmer until pasta is cooked, about 10 minutes.
- Add mushrooms, shredded chicken and parsley and simmer 10 minutes; season with salt and pepper.