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Tarragon Chicken and Rice Soup
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Cozy tarragon-infused chicken and rice soup, ideal for chilly nights.
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
Instructions:
  • Pour water into a Dutch oven or stockpot, leaving some space at the top. Stir in chicken base, tarragon, basil, and black pepper, and bring to a boil. Add chicken and cook until no longer pink in the center, about 15 to 20 minutes. Take out the cooked chicken and set aside. Keep the flavorful broth simmering and dice the chicken before returning it to the pot.
  • Combine rice, onion, carrot, celery, and garlic in the flavorful broth and simmer until the rice is tender and the soup thickens, about 25 to 30 minutes. Adjust consistency with additional water, if desired.

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