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.

Jim Peterson
Recipe by Cooking Light January 2003

Gallery

Photography: Randy Mayor; Styling: Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat.

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  • 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

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.