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Categories:Viewed: 74 - Published at: 8 years ago
Ingredients
- 46 ounces chicken broth
- 2 medium carrots, diced
- 3 cups peas
- 34 lb asparagus, cut in 1 inch pieces
- 12 lb chicken, cut in thin strips
- 1 teaspoon dried tarragon
- 1 cup thin egg noodles
- 14 teaspoon pepper
Method
- In large saucepan, combine chicken broth, carrots and 2 cups water.
- Bring to a boil.
- Add peas, asparagus, chicken, and tarragon.
- Reduce heat and simmer 5 minutes.
- Add egg noodles and cook until vegetables and noodles are tender and chicken is cooked, about 6 minutes.
- Season with pepper.
