Tarragon-Turkey Soup Recipe - Allrecipes.com
Tarragon-Turkey Soup Recipe

Tarragon-Turkey Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 quarts Change Servings
  • PREP

    25 mins
  • COOK

    45 mins

    1 hr 10 mins


  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 28, 2008

added a clove of garlic. very good. can use rice instead of barley if you prefer.

Most Helpful Critical Review
Nov 08, 2008

This was okay, but we thought it needed a lot more flavor. I had to add another 4 cups of broth as it was cooking especially after I added the barley, it just absorbed all the liquid. I didn't have quick cooking barley, so it actually had to simmer about 45 minutes before it was done. My family thought it was okay but not great and they both gave this 3 stars.

Feb 18, 2008

I followed the directions and froze the leftovers. Great the second time around!

Dec 04, 2009

SOOOO good! My 1 yr old, 5 yr old, and husband loved it. I used leftover turkey meat from thanksgiving meal and turkey broth I'd made from the turkey carcass. Also I used cooked brown rice instead of barley. It tasted a little off in the end and it took a while to figure out what was missing... garlic powder made it PERFECT so next time I'll do crushed garlic with the onions and green peppers. Amazing! So good and so good for you!

Dec 26, 2009

This was great! I halved the recipe but used the full pound of meat to please my other half. I only had regular barley, so I precooked it and added it at the end. I did let it simmer a bit longer than the recipe states, to give my bread time to finish baking. Thanks for a great recipe! UPDATE: I did freeze a serving of this, and once thawed it tasted great! Almost better than the first time.

Dec 29, 2009

Most recipes I find on this site need modified slightly. Not this one. It is perfect as is. Kids loved it. Husband loved it. In our family, that is a true Christmas miracle!!

Nov 15, 2008

Fantastic! I worried that the tarragon (which is really pungent in its dried form) would be overpowering, but oh my, it provided a very delicate flavor that paired perfectly with the other flavors of this soup. It's even better the next day too! Even my husband enjoyed this hearty soup!

Feb 28, 2011

Just so-so. I love tarragon so I thought it would be really tasty. Probably won't make this again.


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  • Calories
  • 271 kcal
  • 14%
  • Carbohydrates
  • 36.4 g
  • 12%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 6.9 g
  • 11%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 16.7 g
  • 33%
  • Sodium
  • 960 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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