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Tarragon-Turkey Soup

Rated as 4.49 out of 5 Stars
0

"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

1 h 10 m servings 271
Original recipe yields 8 servings (2 quarts)

Directions

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  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.

Nutrition Facts


Per Serving: 271 calories; 6.9 36.4 16.7 46 912 Full nutrition

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Reviews

Read all reviews 39
  1. 51 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

Most helpful critical review

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 h...

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

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

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!!

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 inste...

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 longe...

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 flavo...

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 h...

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

This was nice for me. It froze well, and I was able to thaw out and take to work.