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Chicken Noodle Soup with Fresh Tarragon

Photography: Randy Mayor; Styling: Jan Gautro
Yield 4 servings (serving size: 2 cups)
Quality brown stock is the key to this recipe. Brown stock differs from white stock in that the chicken and vegetables spend half the time caramelizing in the oven and the other half in the stockpot flavoring the liquid. Once you have the stock made, throwing together this soup is a snap.

Ingredients

  • 1/3 pound uncooked vermicelli, broken into 2-inch pieces
  • 8 cups Brown Chicken Stock
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon black pepper
  • 3 cups shredded cooked chicken (about 1 pound)
  • 2 tablespoons fresh whole tarragon leaves

Nutrition Information

  • calories 373
  • caloriesfromfat 16 %
  • fat 6.8 g
  • satfat 1.8 g
  • monofat 2.2 g
  • polyfat 1.8 g
  • protein 47.1 g
  • carbohydrate 28.6 g
  • fiber 1.6 g
  • cholesterol 119 mg
  • iron 2.8 mg
  • sodium 851 mg
  • calcium 38 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat.

  2. Place the stock, salt, and pepper in a large stockpot; bring to a simmer. Add chicken and tarragon; cook 2 minutes or until thoroughly heated. Add the pasta.