Cindy's Cooking Light Chicken Noodle Soup

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 (4 lb) broiler-fryer chickens, halved
• 2 stalks celery, halved
• 1 large onion, quartered
• 1 carrot, scraped and halved
• 1 turnip, peeled and halved
• 2 garlic cloves, crushed
• 1 1/4 teaspoons salt
• 3/4 teaspoon pepper
• 1/4 teaspoon dried tarragon
• 1/4 teaspoon oregano
• 4 cups water
• 3 cups chicken broth
• 4 ounces thick egg noodles
• 1 large onion, chopped
• 2 stalks celery, sliced
• 2 carrots, scraped and sliced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon tarragon
• 1/4 teaspoon oregano

Recipe

• 1 combine: chicken & next 10 ingredients in a large dutch oven, and bring mixture to a boil over high heat. reduce heat; cook 45 minutes or until chicken is tender. remove chicken from borth; set broth mixture aside. skin and bone chicken; chop chicken meat and set aside.
• 2 pour broth mixture through a wire-mesh strainer into a large bowl; discard cooked vegetables. remove and discard fat from broth; return broth to dutch oven.
• 3 cook noodles according to package directions, omitting salt and fat; drain and set aside.
• 4 add chopped onion, sliced celery, and sliced carrots to chicken broth; bring to a boil over high heat. reduce heat; simmer 15 minutes -- add cooked noodles and simmer another 15 minutes. serve or you can freez in containers.