tarragon-chicken-and-rice-soup

Tarragon Chicken and Rice Soup

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  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
RUBYJEWEL
Recipe by  RUBYJEWEL

“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.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  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.

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Nutrition

Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet

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Hearty Chicken and Rice Soup

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Tomato Chicken Rice Soup