Fluffster'S Absolute Best Chicken Noodle Soup

• 3 cups cooked chicken, diced
• 1 -2 tablespoon butter, unsalted
• 1 -2 tablespoon olive oil or 1 -2 tablespoon canola oil
• 1 onion, sliced thin (or chopped)
• 3 carrots, julienned
• 2 stalks celery, peeled and sliced thinly (tops included if you have any)
• 3 (14 ounce) cans chicken, broth**
• 1 - 1 1/2 teaspoon chicken base (can use 1 teaspoon chicken bouillon)
• 1 teaspoon poultry seasoning
• white pepper, to taste
• 1/4 teaspoon dried tarragon (optional)
• 1/4 teaspoon ground coriander
• 6 -8 ounces eggs, noodles***
• 1 sprig Italian parsley, chopped (optional)

1. Melt the butter and oil in a large pot or Dutch oven over med. heat. Add the onion, carrots, and celery, and sweat(cook) the veggies until they're limp, about 5 minutes. Add in the poultry seasoning,white pepper, tarragon, if using, and coriander.
2. Add the broth or stock and chicken bouillon. Simmer over low to medium heat for about 20 minutes, stirring occasionally. ***Add in the noodles, either cooked or uncooked. If adding in uncooked, cook for 7-8 minutes, or per package instructions.
3. Add in the chicken, stir, and check your seasonings.
4. Ladle into bowls and top with parsley.
5. Serve with crunchy french bread.

chicken, butter, olive oil, onion, carrots, stalks celery, chicken, chicken base, poultry seasoning, white pepper, tarragon, ground coriander, eggs, italian parsley

Taken from www.food.com/recipe/fluffsters-absolute-best-chicken-noodle-soup-448080 (may not work)