Chicken Soup


  • 1 chicken breast or 2 chicken thighs
  • 1/3 cup of diced onion
  • 1/3 cup of sliced celery
  • 1/3 cup of frozen, fresh or canned peas. draubed
  • 1/3 cup sliced carrots
  • 3 tablespoons of butter
  • 4 cups of water
  • 3 teaspoons of chicken boullion
  • ½ teaspoon each salt and black pepper
  • ½ teaspoon of tarragon
  • ½ teaspoon of poultry seasoning or sage
  • ½ cup or more  of pasta


Prepare the vegetables. Heat the butter in a large pot over medium heat. Add the vegetables and sweat them for about 10 minutes. Sprinkle with a pinch of salt and black pepper. Add the water and the full chicken breast; I used a skinless frozen one. If you use cooked chicken dice it and add at this point. Cover and cook until the chicken breast is cooked and can be removed and diced. Add the diced chicken back to the pot. Add the seasonings and heat to boiling. Add the raw pasta and stir a few times before covering the pot and lowing the heat. Simmer the soup until the pasta is well done. Keep over low heat until ready to serve.



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