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Turkey-Tarragon Noodle Soup

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 (2 quarts)


  • 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


  • In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 8-10 minutes.
  • Return to a boil; add noodles. Cook until noodles are tender, 5-6 minutes longer. Stir in turkey and tarragon; heat through. Discard bay leaf. If desired, top servings with additional tarragon.
Nutrition Facts
1-1/3 cups: 219 calories, 5g fat (1g saturated fat), 74mg cholesterol, 1250mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 25g protein.

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