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Light Chicken Noodle Soup With Spring Vegetables

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“365 Great 20 Minute Recipes Serves 6-8. Use leftover chicken!”
READY IN:
20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

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

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