Tarragon Chicken and Rice Soup

Tarragon Chicken and Rice Soup
  • PREP TIME
    15 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    55 mins
  • SERVING
    10 People
  • VIEWS
    124

A comforting and aromatic chicken and rice soup, elevated by the distinctive, slightly anise-like flavor of tarragon. This hearty soup is perfect for a chilly evening and tastes even better the next day, allowing the flavors to meld beautifully. Feel free to adjust the broth to your preferred consistency.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    21 g
  • Cholesterol
    25 mg
  • Fiber
    2 g
  • Protein
    12 g
  • Saturated Fat
    0 g
  • Sodium
    285 mg
  • Sugar
    3 g
  • Fat
    1 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
0 mins

In a Dutch oven or stockpot, combine water, chicken base, tarragon, basil, and black pepper. Bring to a boil.

02

Step
17 mins

Add chicken breasts to the boiling broth. Cook until chicken is cooked through, approximately 15-20 minutes. Remove chicken from the pot, leaving the broth simmering.

03

Step
2 mins

Dice the cooked chicken into bite-sized pieces and return it to the simmering broth.

04

Step
1 mins

Add rice, diced onion, carrots, celery, and minced garlic to the pot. Stir to combine.

05

Step
27 mins

Reduce heat to low, cover, and simmer until the rice is tender and the soup has thickened, about 25-30 minutes. Stir occasionally to prevent sticking.

06

Step
0 mins

If the soup becomes too thick, add more water or chicken broth to reach your desired consistency. Season with additional salt and pepper to taste.

For a richer flavor, consider using homemade chicken broth instead of water and chicken base.
Fresh tarragon can be substituted for dried; use about 3 tablespoons of chopped fresh tarragon, adding it towards the end of the cooking time to preserve its flavor.
This soup can be easily customized with other vegetables, such as peas, corn, or zucchini.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The rice will continue to absorb liquid, so you may need to add more broth when reheating.

Chad Shields

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 41 Ratings)
Total Reviews: (8)
  • Idell Haag

    I doubled the recipe and it was perfect for meal prepping for the week.

  • Eugene Wolff

    This is a great base recipe. I added some red pepper flakes for a little kick.

  • Alan Beier

    Easy to follow recipe and the results were fantastic. Will definitely make again.

  • Cordia Herzog

    I added some potatoes and it was even more filling. Great recipe!

  • Kacie Weissnat

    This soup is so flavorful and comforting! The tarragon really makes it special.

  • Obie Bernhard

    I used fresh tarragon and it was amazing!

  • Dexter Harvey

    My family loved this soup, even my picky eaters!

  • Estella Leannon

    I found that it needed a little more salt, but otherwise it was perfect!

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