Best 3 Tarragon Chicken And Rice Soup Recipes

Tarragon chicken and rice soup is a flavorful and comforting meal that is perfect for a chilly day. The combination of tarragon, chicken, and rice creates a satisfying and savory dish that is sure to please the whole family. With just a few simple ingredients, you can create a delicious and nutritious soup that is packed with flavor.

Here are our top 3 tried and tested recipes!

TARRAGON CHICKEN AND RICE SOUP

Tarragon Chicken and Rice Soup image

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.

Provided by RUBYJEWEL

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Time 55m

Yield 10

Number Of Ingredients 11

Ingredients

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

Steps:

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.
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.

Nutrition Facts : Calories 144.7 calories, Carbohydrate 20.9 g, Cholesterol 24.7 mg, Fat 1.4 g, Fiber 2 g, Protein 11.5 g, SaturatedFat 0.4 g, Sodium 284.5 mg, Sugar 2.8 g

STOVETOP TARRAGON CHICKEN

Stovetop Tarragon Chicken image

My oldest daughter can't get enough of the tarragon sauce. She uses biscuits to soak up every scrumptious drop. My husband and I like it over mashed potatoes. -Tina Westover, La Mesa, California

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breast halves (5 ounces each)
2 teaspoons paprika
1 tablespoon olive oil
1 package (10 ounces) julienned carrots
1/2 pound sliced fresh mushrooms
2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
3 teaspoons dried tarragon
1 tablespoon lemon juice
3 small zucchini, thinly sliced

Steps:

Sprinkle chicken with paprika. In a Dutch oven, heat oil over medium heat. Cook chicken until lightly browned, about 2 minutes on each side; remove from pan., Add carrots and mushrooms to same pan; cook, covered, until carrots are crisp-tender, 6-8 minutes, stirring occasionally. , In a small bowl, mix soup, tarragon and lemon juice until blended; pour over vegetables. Return chicken to pan. Bring to a boil; reduce heat to low. Cook, covered, 8 minutes. Top with zucchini; cook, covered, until a thermometer inserted in chicken reads 165° and vegetables are tender, 6-8 minutes longer.

Nutrition Facts : Calories 345 calories, Fat 11g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 649mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 5g fiber), Protein 35g protein. Diabetic Exchanges

WILD RICE, CHICKEN AND TARRAGON SALAD

Wild Rice, Chicken and Tarragon Salad image

Make and share this Wild Rice, Chicken and Tarragon Salad recipe from Food.com.

Provided by onionjs

Categories Rice

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

2 cups chicken stock
1/2 cup wild rice
12 ounces boneless skinless chicken breasts, cooked and cut in large dice
1 stalk celery
1/2 tart apple, sliced
1 green onion, thinly sliced
1/4 cup almonds, sliced and toasted
2 tablespoons tarragon, chopped
4 cups packed baby greens
2 1/2 tablespoons olive oil
1 1/2 tablespoons tarragon vinegar
2 teaspoons Dijon mustard
salt and pepper

Steps:

Bring stock and wild rice to boil, simmer until rice is tender, about 50 min.
Transfer to bowl, cover and chill.
Combine chicken, celery, apple, onion and tarragon with wild rice.
Make vinegarette out of oil, vinegar, dijon, salt and pepper.
Toss greens and rice mixture in dressing seperately.
Lay down a bed of greens, top with wild rice mixture, sprinkle with almonds.
Garnish with tomato rose.

Nutrition Facts : Calories 721.7, Fat 34.2, SaturatedFat 5, Cholesterol 116.1, Sodium 679.5, Carbohydrate 52.2, Fiber 6.5, Sugar 10.9, Protein 53.4

Tips:

Choose the right chicken. For a flavorful soup, use bone-in, skin-on chicken thighs or breasts. The bones and skin will add richness and flavor to the broth.
Use fresh herbs. Tarragon is the star of this soup, so be sure to use fresh leaves. If you don't have fresh tarragon, you can substitute 1 teaspoon of dried tarragon.
Don't overcrowd the pot. When cooking the chicken, don't overcrowd the pot. This will prevent the chicken from cooking evenly.
Simmer the soup for at least 30 minutes. This will allow the flavors to develop and meld together.
Season the soup to taste. Once the soup is done simmering, season it with salt and pepper to taste.

Conclusion:

Tarragon chicken and rice soup is a delicious and easy-to-make soup. It's perfect for a weeknight meal or a casual lunch. The soup is also a great way to use up leftover chicken. With its simple ingredients and flavorful broth, this soup is sure to be a hit with everyone who tries it.