How to Make Tarragon Chicken and Rice Soup - A Step-by-Step Guide

If you're looking for a comforting and hearty soup that's also full of flavor, then you'll love this Tarragon Chicken and Rice Soup recipe. It's the perfect dish to warm you up on a cold day or when you're feeling under the weather. This soup is packed with tender pieces of chicken, fragrant tarragon, and hearty rice, making it a satisfying and delicious meal in a bowl.

One of the stand-out flavors in this soup is the use of tarragon. Tarragon is an herb that has a slightly sweet and ...

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Ingredients

  • 4 cups water, or as needed
  • 1 tablespoon chicken soup base, or to taste
  • 1 tablespoon dried tarragon
  • 2 teaspoons dried basil
  • ground black pepper to taste
  • 4 skinless, boneless chicken breast halves
  • 1 cup long grain white rice
  • 1 onion, diced
  • 6 carrots, diced
  • 6 stalks celery, diced
  • 1 teaspoon finely chopped garlic

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Servings: 10
  • Yield: 10 servings

  • Fill a Dutch oven or stockpot about 3/4 full with water; mix chicken base, tarragon, basil, and black pepper into water and bring to a boil. Cook chicken in the boiling broth mixture until no longer pink in the center, 15 to 20 minutes. Remove chicken from broth, leaving broth in Dutch oven to simmer. Dice chicken and add it back to the simmering broth.
  • Mix rice, onion, carrot, celery, and garlic into simmering broth; cook until rice is tender and soup is thickened, 25 to 30 minutes. Add more water if needed.
  • Nutrition

    145 cal.

    • Total Fat: 1g
    • Saturated Fat: 0g
    • Cholesterol: 25mg
    • Sodium: 285mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 12g
    • Vitamin C: 4mg
    • Calcium: 50mg
    • Iron: 2mg
    • Potassium: 304mg