Tarragon Chicken and Noodles

Place chicken in a medium stock pot with 4 quarts of water, salt, chicken seasoning, pepper, garlic powder and tarragon. Cook on high for 35 minutes from the point that the boiling starts. Take chicken out of the water and set aside until it’s cool enough to shred. Reserve liquid.

Place butter, onion and minced garlic in a large skillet. Saute on medium heat until the onion is soft, about 5 minutes. Add shredded chicken, 2 cups of the reserved liquid, mixed veggies and broccoli florets. Cook on medium-high for 5 minutes.

Combine 1 cup of the reserved chicken broth liquid with the cornstarch and chicken bouillon and once everything is dissolved, add it to the chicken mixture. Simmer on medium high until sauce thickens slightly. Add salt and pepper to taste if needed.

Meanwhile heat remaining reserved chicken stock liquid to boiling and add noodles. Cook for 7 minutes, stirring occasionally. Drain noodles and place on a serving platter. Top with chicken mixture and enjoy!