Tarragon Chicken and Rice Soup

Tarragon Chicken and Rice Soup

4
RUBYJEWEL 0

"When I make this soup, I always get rave reviews. The tarragon gives it a special taste. Tastes great the next day for leftovers! To be honest I don't measure the ingredients when I make this recipe, so this is my best guess at how much of each I use. This makes a very thick soup, with a bite of something in every spoonful. If too thick, add more water or chicken broth."

Ingredients 55 m {{adjustedServings}} servings 145 cals

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 284 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
Tips & Tricks
Awesome Chicken Noodle Soup

See how to make an amazing homemade chicken noodle soup.

Chicken Noodle Soup

This classic chicken and noodle soup is simple and so satisfying.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 4

  1. 5 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
lutzflcat
6/30/2014

I made half a recipe to see if we liked it, which would be 3 each carrots and celery. Once I chopped 2, I knew 3 would be too much, so I left them out. Two cups of water wasn’t enough to even cover the chicken breasts, so more water and a little more soup base went into the pot initially. I shredded the chicken and put it into the pot along with the veggies and the rice. Once I mixed in the rice, I knew it needed even more liquid, since rice cooks at a 1 part rice to 2 parts liquid ratio, so I added some chicken broth. After simmering for 30 minutes, neither the rice nor the carrots were cooked, so back on for another 15 minutes. When I next checked, the rice had absorbed most of the additional chicken broth. I know she says this is a very thick soup, but at that point, it was on the verge of totally drying out, so I added even more chicken broth to reach a soup consistency (and it was still “thick”). The instructions aren't good, but it does taste good, so if you're prepared to tweak, go for it!

vegcook
2/26/2015

Made this soup when I was nursing a bad cold and it was perfect! I did make a few modifications. You will most definitely need more than 4 cups of water. I used 4 cups of water with 4 additional cups of chicken stock. I only had a bone-in chicken breast and 2 drumsticks, so I just threw those in and removed and discarded the skin and bones after they were cooked. I used only 4 carrots and 4 sticks of celery and that was plenty. Lastly, I sauteed the veggies in a little olive oil before adding them to the stock. It smelled and tasted wonderful. Will definitely have this on my rotation, especially for sick days!

Lynnje
1/30/2015

The addition of tarragon and basil in the recipe was BRILLIANT!! I've been making chicken soup for 35 years and was really hesitant to add the basil. I had no problem adding the tarragon as I live it with chicken, but basil? I just wasn't so sure. Well, the combination of them both was INCREDIBLE to say the least! The only change I made was to make my own chicken stock and to use the meat from a whole chicken. I will never make another pot of chicken soup any other way. Thank you Rubyjewel for a SUPERB receipe!!