This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Country Potato Salad A picnic classic, this country-style potato salad has a zesty zing! »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Turkey Garbanzo Bean and Kale Soup with Pasta
Roasted Garlic and Eggplant Soup
Summer Celery Soup
Hot and Sour Chicken and Cabbage Soup
Meaty Potato Leek Soup
more »
Top Related Articles
Soup Up Your Chicken Soup
Matzo Ball Soup
Split Pea Soup
Cooking Questions: Soup
Basic Soup Stocks: Vegetarian, Beef, and Chicken
Cream of Mushroom Soup
Making Chicken Stock
Making Vegetable Stock
Super Bowl(R): Chili Cook-Off
Thickening Soups
Related Collections
Canned Chicken Broth and Stock
Super Foods - Red Potatoes
Potato Soup
Super Foods - Vegetables
Canned Food Recipes

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Tarragon-Turkey Soup

By: smarti

"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."

Rate/Review | Read Reviews (30)

What to Drink?
	Chardonnay

Prep Time:
25 Min

Cook Time:
45 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 quarts

Ingredients

1 tablespoon olive oil
1 pound ground turkey
1/2 cup diced onion
1/4 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
3/4 cup quick-cooking barley

Directions

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.