Ingredients
2 1/2 c. cooked chicken breast, cut into small 1” pieces
5 c. chicken broth
1 c. water
3 stalks celery, chopped
3 carrots, chopped (I made some of them heart shaped)
1 yellow onion, diced
2 cloves minced garlic
1/4 c. chopped parsley
1 tsp. dried tarragon
2 bay leaves
freshly ground black pepper
kosher salt
2 c. egg noodles
Preparation
