Tarragon Chicken and Rice Soup Recipe - Allrecipes.com
  • READY IN 55 mins

Tarragon Chicken and Rice Soup

Recipe by  

"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 Edit and Save

Original recipe makes 10 servings Change 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 40 mins
  • READY IN 55 mins
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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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