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.
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The tarragon is a great flavor for this soup! I make a similar soup, but use a lot more broth...