Welsh Family Kitchen

Chicken Noodle Soup Alton Brown Ingredients: 4 cups chicken stock, homemade or store-bought 1 pint cooked chicken 3/4 cup diced onion 3/4 cup diced celery 1 tablespoon minced garlic 2 ounces dried egg noodles, cooked to al dente 1/2 teaspoon finely chopped fresh tarragon leaves 2 teaspoons finely chopped fresh parsley leaves Procedures: Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high heat. Add chicken, onion, celery, and garlic. Lower heat and simmer for 2 minutes. Add noodles and cook 5 more minutes. Remove from heat and add herbs and salt and pepper, to taste. Notes: 2026-10-04 Added to our cookbook. 11/18/2024