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.
1/3 pound uncooked vermicelli, broken into 2-inch pieces
This is my go-to chicken noodle soup recipe. Whenever I have a big party, this soup is my base. You can add anything to it to make it fancier, but it is delicious as it is. The tarragon really makes it something special.
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