2 Tbl olive oil
3/4 cup diced onion
3/4 cup diced celery
1 tablespoon minced garlic
4 cups chicken stock
1 cup cooked egg noodles
2 cups shredded cooked chicken
1/2 teaspoon finely chopped fresh tarragon leaves
2 teaspoons finely chopped fresh parsley leaves
Heat oil in large soup pot. Add onion, celery, and garlic, sauté 3 minutes. Add stock and bring to a boil. Simmer 5 minutes Lower heat and add noodles and chicken; cook a few more minutes. Season with herbs and salt and pepper, to taste.
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