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Turkey-Tarragon Noodle Soup Recipe
Turkey-Tarragon Noodle Soup Recipe photo by Taste of Home

Turkey-Tarragon Noodle Soup Recipe

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I think tarragon and turkey are a flavor match made in heaven and this recipe proves it! — Carolyn Ketchum, Wakefield, Massachusetts
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 6 cups chicken broth
  • 2 medium carrots, thinly sliced
  • 1 celery rib, thinly sliced
  • 2 tablespoons lemon juice
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups uncooked medium egg noodles
  • 3 cups coarsely chopped cooked turkey
  • 2 tablespoons torn fresh tarragon leaves
  • Additional fresh tarragon leaves, optional

Nutritional Facts

1-1/3 cups equals 219 calories, 5 g fat (1 g saturated fat), 74 mg cholesterol, 1,250 mg sodium, 17 g carbohydrate, 1 g fiber, 25 g protein.

Directions

  1. In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender.
  2. Return to a boil; add noodles. Cook 5-6 minutes longer or until noodles are tender. Stir in turkey and tarragon; heat through. Discard bay leaf. If desired, top servings with additional tarragon. Yield: 6 servings.
Originally published as Turkey-Tarragon Noodle Soup in Taste of Home October/November 2012, pIPAD

Nutritional Facts

1-1/3 cups equals 219 calories, 5 g fat (1 g saturated fat), 74 mg cholesterol, 1,250 mg sodium, 17 g carbohydrate, 1 g fiber, 25 g protein.

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