Chicken Noodle Soup with Fresh Tarragon

Name: Chicken Noodle Soup with Fresh Tarragon
Yield: 4 servings (serving size: 2 cups)
Ingredients: ⅓ pound uncooked vermicelli, broken into 2-inch pieces; 8 cups Brown Chicken Stock; 1 ¼ teaspoons salt; ½ teaspoon black pepper; 3 cups shredded cooked chicken (about 1 pound); 2 tablespoons fresh whole tarragon leaves

1 Rating
1 Review

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.

By Jim Peterson

Recipe by Cooking Light January 2003

Gallery

Credit: Photography: Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:

4 servings (serving size: 2 cups)

Nutrition Info

Ingredients

⅓ pound uncooked vermicelli, broken into 2-inch pieces
8 cups Brown Chicken Stock
1 ¼ teaspoons salt
½ teaspoon black pepper
3 cups shredded cooked chicken (about 1 pound)
2 tablespoons fresh whole tarragon leaves

Directions

Step 1
Cook pasta according to package directions, omitting salt and fat.

Advertisement
Step 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.

Nutrition Facts

Per Serving:

373 calories; calories from fat 16%; fat 6.8g; saturated fat 1.8g; mono fat 2.2g; poly fat 1.8g; protein 47.1g; carbohydrates 28.6g; fiber 1.6g; cholesterol 119mg; iron 2.8mg; sodium 851mg; calcium 38mg.

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party