Tarragon-Turkey Soup

Tarragon-Turkey Soup

35 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    1 h 10 m
Recipe 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.”

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Adjust Servings

Original recipe yields 2 quarts



  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 (35)

Rate This Recipe


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!



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!

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Amount Per Serving (8 total)

  • Calories
  • 271 cal
  • 14%
  • Fat
  • 6.9 g
  • 11%
  • Carbs
  • 36.4 g
  • 12%
  • Protein
  • 16.7 g
  • 33%
  • Cholesterol
  • 46 mg
  • 15%
  • Sodium
  • 960 mg
  • 38%

Based on a 2,000 calorie diet



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Turkey Taco Soup


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Mexican Turkey Soup