Grand-Mother Staub Chicken Soup
    Makes 4 Servings

The market: 1 CUP OF EGG NOODLE COOKED AL DENTE 4 CUPS OF CHICKEN STOCK 1 DICED CARROT 1 DICED PARSNIP 1 SMALL ONION DICED 1/2 CUP OF DEFROST FROZEN GREEN PEAS 3 OZ LEFT OVER ROASTED CHICKEN SALT AND PEPPER TO TASTE

In a Staub soup cocotte, bring the chicken stock to a boil. Reduce heat to medium and add the diced parsnip, carrot and onion. Cook with the lid for about 5 minutes. Add the chicken and add the green peas. Add the noodles to the soup salt and pepper. You can add some chopped fresh tarragon just before serving.

Bon Appetit.