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Tarragon Chicken Noodle Soup

DerbyChef's picture
I recommend this chicken-noodle combo to everyone. This is just amazing to eat...
  Turkey 1 Large (meat removed)
  Carrots 3 , diced
  Onions 2 Large
  Celery ribs 6
  Onion powder 1 1⁄2 Tablespoon
  Garlic powder 1 1⁄2 Tablespoon
  Accent seasoning 1 Teaspoon
  Chicken base 3 Tablespoon
  Turkey gravy sauce 2 Tablespoon
  Poultry seasoning 1 Teaspoon
  Tarragon 1 Teaspoon
  Water 1 Gallon
  Cornstarch 3 Tablespoon
  Wide egg noodles 2 1⁄2 Cup (40 tbs)

Use Left Over Turkey for this soup or Turkey Legs even Wings will do.
In a large stock pot add turkey parts and water.
Bring water and turkey to an rolling boil and cook until liquid reduces by half.
Using a skimmer remove all turkey parts from the soup and set aside to cool.
Once turkey parts are cooled; pick all meat from their bones and set aside in a bowl.
Using a colander strain remaining liquid into a smaller stock pot.
Add remaining ingredients into the strained soup except for cornstarch, noodles, and picked meat.
Bring soup to a slow simmer.
Mix cornstarch and 4 tablespoons of water in a small mixing bowl and set aside.
When vegetables become tender add cornstarch mixture, to thicken the soup.
Add noodles and when noodles are 3/4 done add pulled turkey meat to soup.
Then serve.

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Recipe Summary

Difficulty Level: 
High Protein
Missing that amazing chicken soup that your grandma made! Then take a look at this chicken noodle soup combined with the flavors of carrot, celery and tarragon will surely remind you of your good old childhood days. Certainly a great recipe, but chef misses out on vocal step by step instructions.

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