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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
Directions
Step 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.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 145 | |
| % Daily Value * | |
| Total Fat1g | 2% |
| Saturated Fat0g | 2% |
| Cholesterol25mg | 8% |
| Sodium285mg | 12% |
| Total Carbohydrate21g | 8% |
| Dietary Fiber2g | 7% |
| Total Sugars3g | |
| Protein12g | |
| Vitamin C4mg | 20% |
| Calcium50mg | 4% |
| Iron2mg | 9% |
| Potassium304mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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