Chicken Soup Meal with Morels and Tarragon from Soup: A Way of Life by Barbara Kafka

Ingredients

• 8 cups (2 l) Stock from a Whole Chicken, Basic Chicken Stock, or commercial chicken broth
• 1 bunch tarragon, leaves only
• 1 ounce (30 g) small dried morels
• ¼ large white cabbage, dark green outer leaves removed, cored, and cut across into thin shreds, as for coleslaw (about 3 cups; 225 g)
• 1 large leek, white and light green parts only, halved lengthwise, washed well, and thinly sliced across
• ¼ pound (120 g) medium egg noodles, cooked and drained if making finished soup; or cook and drain while finishing soup
• 4 cups (750 g) shredded cooked chicken (from making stock) or 3 small whole skinless boneless chicken breasts
• 4 small carrots, peeled and cut into ¼-inch (.5-cm) dice
• 1 tablespoon kosher salt, or less if using commercial broth
• Freshly ground black pepper, to taste