Tarragon Chicken and Noodles

Tarragon Chicken And Noodles Recipe

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Kristi Luce


A flavorful way to strech a small amount of chicken to feed a family.

★★★★★ 1 vote
20 Min
1 Hr


1 lb
chicken (roughly two pieces)
onion, chopped
2 clove
garlic, minced
2 Tbsp
1 pkg
8 oz. veggies
2 Tbsp
1 pkg
16 oz noodles
1 tsp
chicken bouillon
salt and pepper to taste


4 qt
1 tsp
salt (seasoned gives extra flavor)
2 tsp
chicken seasoning
1/2 tsp
1 clove
garlic, crushed
1 tsp
tarragon, dried

How to Make Tarragon Chicken and Noodles


  • 1I use what ever chicken is on sale (usualy thighs) for this recipe. Place the chicken in a large pot with all the ingredients for the cooking liquid and cook on High for 35 min. Remove the chicken and set aside to cool and shred, reserving the liquid.
  • 2Melt 1 tbls of the butter in a skillet and saute the onion and garlic on Med until soft (about 5 min).
  • 3Combine 2 cups of the reserved liquid with the cornstarch and chicken bouillon. Set aside. Heat remaing liquid to a boil and cook the noodles as directed on the package. I like to use wide egg noodles.
  • 4While the noodles are cooking add shredded chicken, 2 cups of the reserved liquid and the frozen veggies to the onion and garlic in the skillet. Simmer on Med-High for 5 min.
  • 5Add the cornstach liquid to the chicken mixture and simmer until the sauce thickens slightly, stirring continualy. Taste and add salt and pepper if needed.
  • 6When the noodles are done drain off the liquid. Add remaining Tbls of butter to the noodles and stir to coat.
  • 7At this point you can either combine it all together in the pot of noodles or plate the noodles and top with the chicken mixture.
  • 8Enjoy!

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About Tarragon Chicken and Noodles

Course/Dish: Chicken
Hashtag: #budget friendly