INGREDIENTS
2 cups
Chicken, cooked
1
Bay leaf
1 1/2 cups
Carrot
1 1/2 cups
Celery
1/2
Onion, large
1 tbsp
Tarragon, dried
4 cups
Egg noodles
1
Salt & pepper
1 tbsp
Olive oil
1 tbsp
Butter
10 cups
Chicken stock {homemade or store bought...just use one you love}