Comforting Chicken Noodle Soup

Makes 8 servings

3-1/2 lbs. chicken

4 c. water

3 c. chicken broth

2 onions, divided

4 stalks celery, divided

2 cloves garlic, pressed

1 t. salt

1/4 t. dried tarragon

salt and pepper to taste

1/2 t. dried parsley

8-oz. pkg. thin egg noodles, uncooked and divided

Place chicken, water and broth in a large soup pot over medium-high heat. Add one quartered onion, 2 halved stalks celery, garlic, salt and tarragon. Bring to a boil. Reduce heat to low; simmer for 45 minutes, or until chicken is very tender. Strain broth into a large container; discard vegetables. Cool chicken and cut into bite-size pieces; discard skin and bone. Skim broth and return to soup pot. Chop remaining onion and celery; add to pot along with salt, pepper and parsley. Bring to a boil; reduce heat and simmer for 15 minutes. Stir in chicken and half of noodles, reserving remaining noodles for another use. Return to a boil; cook 8 to 10 minutes, until noodles are tender.

Soup is so nice when shared. Thank a friend with a basket of warm rolls and a pot of steaming homemade soup. What a welcome surprise on a brisk day!