Tarragon Chicken Noodle Soup


The other day, I slept in (until 1:00pm, people…I don’t even remember the last time I slept that late!) so needless to say I got a pretty late start to the day. I had some “breakfast,” bundled up for the 20-something degree weather, and headed into town for some shopping and a warm cup of coffee with my mom! Then, it was time for dinner. Because when you sleep in until 1:00pm…dinnertime just sneaks right up on you! So, my mom and I headed to the grocery store to pick up some ingredients, went home, got in our pajamas, and whipped up a Quick and Easy Super Delicious Perfect for Winter Tarragon Chicken Noodle Soup! How’s that for a name?


6 ½ cups of chicken stock

3 carrots, peeled and sliced thinly

2 celery stalks, sliced thinly

1 leek, halved lengthwise and sliced thinly

1 smaller white onion, diced

1 cup of peas

1 rotisserie chicken, cut up into small pieces

2 tsp. chopped tarragon

Salt and Pepper

Pasta – any kind you like…we picked a curly kind cause it’s fun



  1. Put the chicken stock into a large pot and add the carrots, celery, onion, and leek. Bring to a boil, reduce heat to low and simmer, partially covered, for 10 minutes.
  2. Stir in the peas, chicken meat, and pasta and continue cooking for an additional 10-15 minutes, or until the vegetables are tender. TIP: Check the packaging on the pasta for the amount of time it takes to cook. Ours took 7 minutes so we waited and let the peas and chicken cook for about 4 minutes before putting the pasta in.
  3. Add the tarragon, salt, and pepper. Stir and let cook for about 1 more minute.
  4. Ladle the soup and serve.

Enjoy and Happy Cooking!

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