Chicken Noodle Soup with Fresh Tarragon

Chicken Noodle Soup with Fresh Tarragon Recipe
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

Worthy of a special occasion

Yield:

4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Jim Peterson,

January 2003
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