Chicken Noodle Soup with Fresh Tarragon

Chicken Noodle Soup with Fresh Tarragon
Photo by Photography: Randy Mayor

Ingredients

  • 3 cups shredded cooked chicken (about 1 pound)
  • 8 cups Brown Chicken Stock
  • 2 tablespoons fresh whole tarragon leaves
  • 1/3 pound uncooked vermicelli, broken into 2-inch pieces
  • 2 tablespoons fresh whole tarragon leaves
  • 1 ¼ teaspoons salt
  • 1 ¼ teaspoons salt
  • + 5 more ingredients
    • 8 cups Brown Chicken Stock
    • ½ teaspoon black pepper
    • ½ teaspoon black pepper
    • 1/3 pound uncooked vermicelli, broken into 2-inch pieces
    • 3 cups shredded cooked chicken (about 1 pound)

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.

View full recipe at My Recipes

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