Cindy'S Cooking Light Chicken Noodle Soup

• 1 (4 lb) broiler-fryer chickens, halved
• 2 stalks celery, halved
• 1 large onion, quartered
• 1 carrot, scraped and halved
• 1 turnip, peeled and halved
• 2 garlic cloves, crushed
• 1 1/4 teaspoons salt
• 3/4 teaspoon pepper
• 1/4 teaspoon dried tarragon
• 1/4 teaspoon oregano
• 4 cups water
• 3 cups chicken broth
• 4 ounces thick egg noodles
• 1 large onion, chopped
• 2 stalks celery, sliced
• 2 carrots, scraped and sliced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon tarragon
• 1/4 teaspoon oregano

1. Combine: chicken & next 10 ingredients in a large dutch oven, and bring mixture to a boil over high heat. Reduce heat; cook 45 minutes or until chicken is tender. REmove chicken from borth; set broth mixture aside. Skin and bone chicken; chop chicken meat and set aside.
2. Pour broth mixture through a wire-mesh strainer into a large bowl; discard cooked vegetables. Remove and discard fat from broth; return broth to dutch oven.
3. Cook noodles according to package directions, omitting salt and fat; drain and set aside.
4. Add chopped onion, sliced celery, and sliced carrots to chicken broth; bring to a boil over high heat. Reduce heat; simmer 15 minutes -- add cooked noodles and simmer another 15 minutes. Serve or you can freez in containers.

stalks celery, onion, carrot, garlic, salt, pepper, tarragon, oregano, water, chicken broth, egg noodles, onion, stalks celery, carrots, salt, pepper, tarragon, oregano

Taken from www.food.com/recipe/cindys-cooking-light-chicken-noodle-soup-188083 (may not work)