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Tarragon Chicken and Rice Soup

Tarragon Chicken and Rice Soup


"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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55 m servings 145 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 9
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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 ...

The addition of tarragon and basil in the recipe was BRILLIANT!! I've been making chicken soup for 35 years and was really hesitant to add the basil. I had no problem adding the tarragon as I lo...

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*** cu...

The BEST tasting chicken and rice soup I have made. I almost subbed thyme for tarragon because it's usually my go to for chicken dishes but I didn't and I'm SO happy I didn't. Since I prefer mor...

Added more chicken broth but this was really good. I made it for my husband because he had a cold and served it with honey cornbread. Yummy. Thanks!

I love this recipe I made it on a rainy day, super cozy. The first time I made this it ended up being super thick from just putting the rice in. So when my daughter wasn't feeling good I made it...

I have made this previously. 2nd time I made it, since my family isn't keen on celery so I used 4 stalks and chopped it into large pieces for the flavor but not the texture (if I am making, the...

I made this soup for my friends that own a restaurant. I needed to make a ton because they tend to put what I make as a special on the menu. the tarragon(I used fresh) was perfect! I only added ...

Made this soup when I was nursing a bad cold and it was perfect! I did make a few modifications. You will most definitely need more than 4 cups of water. I used 4 cups of water with 4 additional...

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