Ingredients

175gr egg noodles

2 tablespoon olive oil

8 sprig onions chopped

4 bacon rashes, chopped

2 tablespoon chopped fresh tarragon

6 skinless boneless chicken , tights diced

150ml dry white wine

1.2 ml vegetable stock

Salt and pepper

Crusty bread to serve.

Method

Method

Bring a saucepan of water to the boil . add the noodles and cook accordingly to the instructions on the packet. Drain, refresh under cold running water and leave to stand in the bowl of water . Heat the oil in a large saucepan . add the spring onions and bacon and cook over a low heat . stairring occasionally for 5 minutes until the spring onions have softened and the bacon begin to colour . Add the tarragon , increase the heat to medium and cook, stairring frequently for about 8 minutes until the chicken is golden brown all over. 

Pour in the wine and cook for 2 minutes until the alcohol has evaporated, then pour it enough of the stock just to cover the meat . reduce the heat , cover and simmer for 20-30 minutes until the chicken is tender and cooked through. Pour in the remaining stock , season with salt and pepper and bring to the boil . Drain the noodles and add to the pan.   Heat through briefly, ladle the soup into warmed bowls and serve immediately with crusty bread.

  

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