1 large leek, white and light green parts only, halved lengthwise, washed and thinly sliced across
1/4 large white caggabe, dark green outer leaves removed, cored and cut across into thin shreds
1 bunch tarragon, leaves only
1/4 lb. medium egg noodles, cooked and drained
1 tbsp. kosher salt
freshly ground black pepper, to taste
Instructions
saute the morels in a little butter, set aside. bring 8 cups of stock to a boil. add chicken breasts and return to a boil. lower the heat and simmer for 15-20 min., or untill cooked through. remove the chicken, leaving the stock in the pan. allow the chicken to cool slightly before shredding. bring the stock in the pan to a boil with the carrots and leek. lower the heat and simmer for 15 min., or until the carrots are easliy pierced. return to a boil and stir in the cabbage, morels, and 1 cup stock. return to a boil. lower the ehat and simmer until the cabbage wilts, about 4 min. stir in the chicken, tarragon, and noodles, and heat through. season with the salt and pepper an serve immediately.
Originally Submitted
3/16/2013
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