Shortcut Chicken Noodle Soup
Serves: 6
  • 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
  1. 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.
  2. 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.
  3. Add mushrooms, shredded chicken and parsley and simmer 10 minutes; season with salt and pepper.
Recipe by A Year at the Table at