Tarragon Chicken and Rice Soup

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


  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.

04/01/2018
Tarragon Chicken and Rice Soup, recipe PT15M PT1H 5 455 calories

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