Light Chicken Noodle Soup With Spring Vegetables

1. 1

   In large saucepan, combine chicken broth, carrots and 2 cups water.

2. 2

   Bring to a boil.

3. 3

   Add peas, asparagus, chicken, and tarragon.

4. 4

   Reduce heat and simmer 5 minutes.

5. 5

   Add egg noodles and cook until vegetables and noodles are tender and chicken is cooked, about 6 minutes.

6. 6

   Season with pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.