Turkey Soup With Tarragon Recipes

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

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 11

Turkey-Tarragon Noodle Soup image

Steps:

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 : Calories 219 calories, Fat 5g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 1250mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

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

TARRAGON-TURKEY SOUP

This is a quick, yummy soup perfect for a cool evening. Tarragon is a perfect compliment to turkey, and adds a heavenly aroma that fills the house when I cook this soup.

Provided by smarti

Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

Tarragon-Turkey Soup image

Steps:

Heat olive oil in a large pot over medium-high heat. Add ground turkey; cook and stir until the turkey has crumbled and begun to brown, 3 to 4 minutes. Stir in the onion and green pepper, and continue cooking until the onion softens and turns translucent, about 3 minutes.
Pour in the chicken broth, and add the tarragon, carrots, and red potatoes. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the potatoes soften, about 20 minutes, stirring occasionally. Season to taste with salt and pepper, then stir in barley. Continue simmering until the barley is tender, about 15 minutes.

Nutrition Facts : Calories 271 calories, Carbohydrate 36.4 g, Cholesterol 46.4 mg, Fat 6.9 g, Fiber 5.7 g, Protein 16.7 g, SaturatedFat 1.4 g, Sodium 911.9 mg, Sugar 3.7 g

Ingredients

1 tablespoon olive oil
1 pound ground turkey
½ cup diced onion
¼ cup diced green bell pepper
1 (48 fluid ounce) can chicken broth
2 tablespoons dried tarragon
3 carrots, peeled and thinly sliced
5 small red potatoes, diced with peel
salt and pepper to taste
¾ cup quick-cooking barley

TURKEY SOUP WITH TARRAGON

Make and share this Turkey Soup With Tarragon recipe from Food.com.

Provided by dicentra

Categories Turkey Breasts

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 9

Turkey Soup With Tarragon image

Steps:

Combine all ingredients except salt and pepper in slow cooker.
Cover and cook on high 4-6 hours.
Season to taste with salt and pepper.

Ingredients

1 quart chicken broth
1 lb turkey breast, boneless, skinless, cubed 3/4-inch
2 large potatoes, cubed
1 cup coarsely chopped onion
1/3 cup thinly sliced celery
1/3 cup thinly sliced carrot
1 tablespoon dried tarragon leaves
1 -1 1/2 tablespoon Dijon mustard
salt and pepper

TURKEY CUTLETS WITH TARRAGON AND MUSHROOM

This is a lovely, quick recipe from a Good Housekeeping cookbook, with slight alterations to cook time/temp etc. It's extremely versatile; for instance, I had to use dried tarragon in place of fresh, and an onion in place of the shallot. It still came out great. Serve over noodles (but be aware that there is only enough sauce for two) and add garlic to your heart's content!

Provided by CorriePDX

Categories Turkey Breasts

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Turkey Cutlets With Tarragon and Mushroom image

Steps:

In a large skillet, heat oil over medium heat. Add cutlets and cook 3 minutes a side, or until they just lose their pink color throughout; transfer to plate. Do not overcook!
Add shallot and mushrooms to skillet; cook 5 minutes or until browned and tender. Add wine; boil 1 minute. Stir in undiluted soup, tarragon, pepper, and 1/3 cup water; heat to boiling. Return cutlets with any juices in plate to skillet; heat through, turning to coat.

Ingredients

2 teaspoons olive oil
4 turkey cutlets
1 shallot, finely chopped
1 (4 ounce) package assorted sliced wild mushrooms
1/3 cup dry white wine
1 (15 -19 ounce) can condensed cream of mushroom soup
1 tablespoon chopped fresh tarragon leaves
1/4 teaspoon ground black pepper

TEXAS TURKEY SOUP

I'm not really fond of soup, so I was a little hesitant to try this recipe. But after some adjustments over the years, I've come to love this one-of-a-kind turkey soup.

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 10-12 servings (3 quarts).

Number Of Ingredients 14

Texas Turkey Soup image

Steps:

In a Dutch oven or soup kettle, combine the broth, turkey, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender. , Return to a boil; add noodles. Reduce heat; cover and simmer for 15-20 minutes or until noodles are tender. , Combine cornstarch and water until smooth; add to soup. Bring to a boil; boil for 2 minutes, stirring constantly. Remove bay leaves.

Nutrition Facts : Calories 152 calories, Fat 3g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 692mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.

Ingredients

8 cups chicken broth
4 cups cubed cooked turkey
2 large white onions, halved
2 celery ribs, sliced
3 medium carrots, sliced
1 cup each frozen corn, cut green beans and peas
2 bay leaves
1/2 to 1 teaspoon dried tarragon
3/4 teaspoon garlic powder
1/4 to 1/2 teaspoon hot pepper sauce
Salt and pepper to taste
1-1/2 cups uncooked noodles
1 tablespoon cornstarch
1 tablespoon water

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