Recipe for Vegetable Chicken Noodle Soup 
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Yield:
4
Ingredients:
Amount Ingredient
1 qt plus 2 cups chicken stock, fat skimmed off top
2 x carrots, peeled and cut into small dice
1 tsp dried tarragon
1 cup thin egg noodles
1/2 lb boneless, skinless chicken breasts, halves, cut into thin strips
1/2 cup frozen peas
Instructions:
Instructions: Bring stock, carrots and tarragon to a boil in a saucepan over high heat. Add noodles and chicken and simmer over medium high heat 5 minutes. Add vegetables and salt and pepper to taste. Simmer another 2-3 minutes, or until chicken and noodles are just cooked throughout.

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