Description

This tarragon chicken noodle soup is my ultimate comfort food – hearty, savory, and perfect for a cold winter day or to make when a loved one is sick.

Ingredients

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For the Bowl:

1/2 onion, diced
3 stalks of celery, chopped
3 medium carrots, chopped
1 tablespoon neutral oil
Kosher salt
2 quarts chicken broth
1 quart water
2 bay leaves
2 chicken breasts, about 10 ounces
1 tablespoon extra virgin olive oil
8 ounces pappardelle or egg noodles
1 bunch of kale, about 2 cups
Black pepper
1/4 cup Parmesan cheese
A few sprigs of tarragon

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Instructions

Dice the onions and chop the carrots and celery.
Heat a pot on medium high heat. Add 1 tablespoon of neutral oil, then add the diced onion, carrot, and celery. Add a pinch of salt and cook for 5-7 minutes, or until the onions are soft.
While the vegetables are softening, prep the kale. Remove the leaves from the stem, then roll and cut into ½” thick pieces. Set this aside in a bowl.
Prep the tarragon – remove any blemished leaves, then pick about ¼ cup of leaves from the stem. You can compost the stems.
Prepare the chicken breast by seasoning both sides.
Once the onions are soft, add the chicken broth, water, and bay leaves to the pot. Bring this up to a simmer, then add the seasoned chicken breasts. Cook for 12 minutes at a simmer, or until the chicken is cooked through (cook time may vary based on thickness of your chicken).
After 12 minutes, remove the chicken from the pan and check doneness.
Add 1 teaspoon of kosher salt to the broth. Taste and adjust with more kosher salt as desired.
Bring the broth back up to a boil and add the pappardelle or egg noodles. Cook according to package directions (my needed ~ 6 minutes). During the last minute, add the chopped kale.
While the noodles are cooking, shred the chicken and toss the shredded chicken with a tablespoon of extra virgin olive oil, another pinch of kosher salt, and black pepper.
Once the noodles are finished, plate the soup. Ensure there are some noodles in each bowl, along with some kale. Top each bowl with ⅓ cup of shredded chicken, a few tarragon leaves, some parmesan cheese, and freshly ground black pepper. Serve immediately and enjoy!

Equipment

Global Vegetable Knife

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Notes

You can use shredded rotisserie chicken instead of poaching chicken breast. First, remove the chicken from the bones. Add the carcass to the broth instead of poaching the chicken, and add the rotisserie chicken meat to the soup when you add in the kale.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Quick and easy
Method: Stovetop
Cuisine: American