A comforting and hearty chicken noodle soup with a medley of fresh vegetables and aromatic herbs.
Cut the chicken into bite-sized pieces and season with salt, pepper, and red pepper flakes.
Cut the chicken into uniform pieces to ensure even cooking.
Heat oil in a large skillet over medium-high heat and cook the chicken until no longer pink. Remove and set aside.
Avoid overcrowding the skillet to allow the chicken to brown properly.
In the same skillet, cook the onions and mushrooms over low heat until softened, about 10 minutes.
Cover the skillet to trap moisture and help the vegetables cook evenly.
Add the carrots, bell pepper, tomatoes, wine, stock, tarragon, and thyme to the skillet. Simmer until the carrots are tender, about 15 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Add the noodles to the skillet and cook until tender, about 10 minutes. Add more stock if needed.
Check the noodles frequently to avoid overcooking.
Return the chicken to the skillet along with the peas and parsley. Cook until heated through, about 5 minutes.
Taste and adjust seasoning before serving.
Serve the soup hot, garnished with additional parsley if desired.
Serve with a slice of crusty bread for a complete meal.
