Description
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.
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
- 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.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 10