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

More From Cooking Light

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

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken Noodle Soup with Fresh Tarragon Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy