Photography: Randy Mayor; Styling: Jan Gautro Photo by: Photography: Randy Mayor; Styling: Jan Gautro

Chicken Noodle Soup with Fresh Tarragon

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.

Cooking Light JANUARY 2003

  • Yield: 4 servings (serving size: 2 cups)


  • 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


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.

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

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Chicken Noodle Soup with Fresh Tarragon recipe