My Favorite Chicken Noodle Soup

From Southern Living (Feb/95)

Chicken Noodle Soup

3.5-4lb fryer

2 stalks celery, halved

1 large onion, quartered

1 carrot, scraped and halved

1 turnip, peeled and halved

2 cloves garlic, crushed

1 1/4 tsp salt

3/4 tsp pepper

1/4 tsp tarragon

4 cups water

3 cups chicken broth

---------------------------

6 oz egg noodles, uncooked

1 large onion, chopped

2 carrots, scraped and sliced

2 stalks celery, sliced thin

1/2 tsp salt

1/2 tsp pepper

dash of tarragon

Combine first 11 ingredients in a large Dutch oven and bring to a boil over high heat. Reduce heat; cook for 1-2 hours until chicken is very tender.

Remove chicken, reserving broth. Let chicken cool, then chop meat.

Strain broth (wire strainer) into large bowl; discard cooked veggies. Skim fat from broth and return to Dutch oven.

Add chopped onion, celery, and carrots. Bring to a boil over high heat. Cook noodles in broth until al dente. Stir in chopped cooked chicken, salt, pepper, and tarragon and cook until thoroughly heated. 

*The turnip gives this soup a wonderful flavor. I think I usually add more noodles and less tarragon.