Tarragon Chicken and Rice Soup

Tarragon Chicken and Rice Soup

1 Review 1 Pic
  • 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

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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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Review (1)

Rate This Recipe
lutzflcat
0

lutzflcat

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!

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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