READ THRU RECIPE FIRST. Combine chicken and 2 halved celery stalks, quartered onion, halved carrot, crushed garlic cloves, 1 1/4 tsp salt, 3/4 tsp pepper, 1/4 tsp tarragon, water and chicken broth together in a Dutch oven or crock pot. Bring to a boil. Reduce heat cook 45 mins or until chicken is tender. Remove chicken from broth and set the broth aside. Skin and debone chicken, chop and set it aside. Pour broth thru a strainer back into the dutch oven or crock pot. Cook noodles but keep separate for now. Add chopped onion, celery, carrots to broth and bring to a boil. Reduce heat and simmer 15 mins. Stir in chicken and noodles, salt and pepper and tarragon. Heat thoroughly.
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