Photography: Randy Mayor; Styling: Jan Gautro
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.
4 servings (serving size: 2 cups)
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
1/3 pound uncooked vermicelli, broken into 2-inch pieces
1 1/4 teaspoons salt
1/2 teaspoon black pepper
3 cups shredded cooked chicken (about 1 pound)
2 tablespoons fresh whole tarragon leaves
Cook pasta according to package directions, omitting salt and fat.
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.