Light Chicken Noodle Soup With Spring Vegetables

• 46 ounces chicken broth
• 2 medium carrots, diced
• 3 cups peas
• 34 lb asparagus, cut in 1 inch pieces
• 12 lb chicken, cut in thin strips
• 1 teaspoon dried tarragon
• 1 cup thin egg noodles
• 14 teaspoon pepper

1. In large saucepan, combine chicken broth, carrots and 2 cups water.
2. Bring to a boil.
3. Add peas, asparagus, chicken, and tarragon.
4. Reduce heat and simmer 5 minutes.
5. Add egg noodles and cook until vegetables and noodles are tender and chicken is cooked, about 6 minutes.
6. Season with pepper.

chicken broth, carrots, peas, chicken, tarragon, thin egg noodles, pepper

Taken from www.food.com/recipe/light-chicken-noodle-soup-with-spring-vegetables-509836 (may not work)