CHICKEN & NOODLES WITH TARRAGON AND CHIVES

 1 1/3 cups sliced cremini mushrooms

1/2 cup diced carrot

1/2 cup diced celery

1/2 cup diced onion

1 tbsp minced garlic

2 tbsp olive oil

6 cups low-sodium chicken broth

1 lb frozen egg noodles (such as Reames)

2 cups shredded cooked chicken

2 tbsp minced fresh tarragon

1 tbsp minced fresh chives

Salt and Pepper to taste

In a large Dutch oven or stock pot, heat the olive oil over medium heat. Add the 1st five ingredients and sauté until tender, about 3 minutes.

Add the broth, increase heat to medium-high and bring to a simmer. Stir in noodles and cook until tender, around 15-20 minutes. Stir in the chicken, tarragon, and chives; season to suit your taste with salt and pepper.

Recipe and photo from Cuisine at Home 2012