Chicken Noodle Soup With Fresh Tarragon - cooking recipe

Ingredients

1/3 lb uncooked vermicelli, broken into 2-inch pieces
8 cups brown chicken stock
1 1/4 teaspoons salt
1/2 teaspoon black pepper
3 cups shredded cooked chicken (about 1 pound)
2 tablespoons fresh whole tarragon leaves

Preparation

Cook pasta according to package directions, omitting salt and fat.
Place the stock, salt, and pepper in a large stockpot; bring to a simmer.
Add chicken and tarragon; cook 2 minutes or until thoroughly heated. Add the pasta.