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Tarragon Chicken and Rice Soup

Tarragon Chicken and Rice Soup

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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 {{adjustedServings}} servings

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Original recipe yields 10 servings



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


  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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The tarragon is a great flavor for this soup! I make a similar soup, but use a lot more broth to rice. The ratio of broth to rice that I use is probably more like 3-4 quarts broth to ***1*** cup of rice (but I use brown rice in a slow cooker, which might make a difference?). Actually, I typically only make this when I have a roasted chicken. After the bones are picked relatively clean, I place the leftover meat in the fridge, only adding it to the soup at the end, just to warm through. I the meantime, I place the bones in a 4-5 qt. slow cooker overnight with plenty of water, salt and vinegar, as well as onion peel scraps, and similar veggie scraps, if I have them on hand. --- In the a.m., I pull out the bones, strain the broth if needed, put in some fresh onions (chopped), and garlic (maybe whole cloves), possibly carrots, and the seasonings, plus the rice. Shortly before serving, I place the chicken meat in, and possibly (but not often) some frozen peas. The result is amazing comfort food. SO, IMHO, RubyJewel did a great job on everything, except the amount of broth........, but then, I don't use white rice and don't do a quick stove-top cooking of the rice...., which might make a good bit of difference.


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!