Name: Tarragon Chicken and Rice Soup
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Water, or as needed - 4 cups; Chicken soup base, or to taste - 1 tablespoon; Dried tarragon - 1 tablespoon; Dried basil - 2 teaspoons; Ground black pepper to taste - 2 teaspoons; Skinless, boneless chicken breast halves - 4; Long grain white rice - 1 cup; Onion, diced - 1; Carrots, diced - 6; Celery, diced - 6 stalks; Finely chopped garlic - 1 teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Tarragon Chicken and Rice Soup

1. Water, or as needed - 4 cups

2. Chicken soup base, or to taste - 1 tablespoon

3. Dried tarragon - 1 tablespoon

4. Dried basil - 2 teaspoons

5. Ground black pepper to taste - 2 teaspoons

6. Skinless, boneless chicken breast halves - 4

7. Long grain white rice - 1 cup

8. Onion, diced - 1

9. Carrots, diced - 6

10. Celery, diced - 6 stalks

11. Finely chopped garlic - 1 teaspoon

How to cook deliciously - Tarragon Chicken and Rice Soup

1. Stage

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. Stage

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.