Chicken Noodle Soup with Fresh Tarragon

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.

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 373
  • Calories from fat: 16%
  • Fat: 6.8g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.8g
  • Protein: 47.1g
  • Carbohydrate: 28.6g
  • Fiber: 1.6g
  • Cholesterol: 119mg
  • Iron: 2.8mg
  • Sodium: 851mg
  • Calcium: 38mg


  • 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


  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.
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