Tarragon Chicken and Rice Soup

Tarragon Chicken and Rice Soup

Chicken and rice are simmered in a tarragon-infused broth creating a warm and comforting soup perfect for cold evenings.

Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
145 Calories

Recipe Instructions

Step 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.
Step 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.

Ingredients

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

Categories

Similar Recipes You May Like

Honey Mustard Chicken Sheet Pan Dinner with Potatoes and Corn

Honey Mustard Chicken Sheet Pan Dinner with Potatoes and Corn

Creamy Tomato-Basil Pasta with Chicken

Creamy Tomato-Basil Pasta with Chicken

Orange, Poppy Seed, and Butternut Squash Coffee Cake

Orange, Poppy Seed, and Butternut Squash Coffee Cake

Mexican-Inspired Watermelon Sorbet (Nieve de Sandia)

Mexican-Inspired Watermelon Sorbet (Nieve de Sandia)

Sausage and Farro Skillet with Mushrooms and Delicata Squash

Sausage and Farro Skillet with Mushrooms and Delicata Squash

Chicken Tinola

Chicken Tinola

Grilled Lemon-Garlic Chicken Thighs with Herbs

Grilled Lemon-Garlic Chicken Thighs with Herbs

Grilled Lemon-Garlic Chicken

Grilled Lemon-Garlic Chicken