Tarragon Noodle Soup

This is an easy, warming soup to have on cold nights. For a gluten-free version, substitute the egg noodles for rice noodles, or omit them entirely.

Tarragon Noodle Soup
Recipe type: Soup
Serves: 6
  • 1 bay leaf
  • 1 ½ medium carrots, thinly sliced
  • 4 cups chicken broth, preferably homemade
  • 2 Tbsp fresh tarragon leaves, torn
  • 1 celery rib, thinly sliced
  • 1 Tbsp fresh lemon juice
  • ½ tsp salt
  • 2 cups uncooked medium egg noodles
  • ¼ teaspoon pepper powder
  • 3 cups roughly chopped turkey
  • 2 Tbsp olive oil
  1. Place one large saucepan over medium flame. Add chicken broth, bay leaf, carrot, tarragon leaves, celery, salt and pepper powder. Bring this mixture to a boil.
  2. Lower the heat, cover and simmer for 5 minutes, or until all vegetables are soft.
  3. Heat the olive oil in a large pot over medium-high heat. Add turkey, and cook until heated through, stirring occasionally. This will take around 3 to 4 minutes.
  4. Return to a boil and add egg noodles.
  5. Cook for 5-7 minutes or until noodles are tender.
  6. Stir this vegetable and noodles mixture in to cooked turkey. And cook it for another 3 minutes.
  7. Remove bay leaf. If you desire, you can garnish this soup with additional tarragon. Enjoy!
Nutrition Information
Calories: 219 Fat: 5 g Saturated fat: 1 g Carbohydrates: 17 g Sugar: 0.2 g Sodium: 1250 mg Fiber: 1 g Protein: 25 g Cholesterol: 74 mg

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