Chicken and tarragon soup is one of those comforting dishes that feels like a warm hug in a bowl. I love how the subtle sweetness of fresh tarragon pairs perfectly with tender chicken, creating a flavorful and aromatic broth that’s both soothing and satisfying.
Whether you’re looking for a light yet hearty meal or something to cozy up with on a chilly day, this soup is a delightful choice.
Plus, it’s easy to prepare, making it an ideal recipe for both weeknight dinners and leisurely weekends. Let me guide you through how to create this delicious soup in your own kitchen!
How To Make Chicken And Tarragon Soup?
Recipe Time
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course or Appetizer
Cuisine: French-inspired
Yield: Serves 4
Equipment Needed
- Large soup pot
- Sharp knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 2 boneless, skinless chicken breasts, cubed
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 tablespoon fresh tarragonhttps://en.wikipedia.org/wiki/Tarragon, chopped (or 1 teaspoon dried tarragon)
- 1 bay leaf
- Salt and pepper to taste
- 1/2 cup heavy cream (optional for a creamy version)
- Fresh tarragon leaves for garnish
Instructions
Heat The Olive Oil
First, I heat the olive oil in a large soup pot over medium heat.
Sauté The Aromatics
Next, I add the chopped onion and minced garlic, sautéing them until they become soft and fragrant, about 3-4 minutes.
Add The Chicken And Vegetables
Then, I stir in the cubed chicken, carrots, and celery. I cook everything together for about 5 minutes, allowing the chicken to lightly brown.
Pour In The Broth
I pour the chicken broth into the pot, adding the tarragon, bay leaf, salt, and pepper. I bring the mixture to a boil.
Simmer The Soup
Once it reaches a boil, I reduce the heat and let the soup simmer for about 20 minutes, or until the chicken is fully cooked and the vegetables are tender.
Stir In The Cream (Optional)
If I want a creamy soup, I stir in the heavy cream at this point, letting it heat through for another 2-3 minutes.
Serve And Garnish
Finally, I ladle the soup into bowls and garnish each with fresh tarragon leaves. It’s ready to enjoy!
Nutrition Facts Of Chicken And Tarragon Soup
- Calories: 220
- Protein: 25 g
- Carbohydrates: 10 g
- Fat: 10 g
- Fiber: 2 g
- Sodium: 600 mg
Chicken And Tarragon Soup
Tips And Variations Of Chicken And Tarragon Soup
Use Bone-In Chicken
For a deeper flavor, I sometimes use bone-in chicken pieces, removing the bones before serving.
Add Vegetables
Feel free to add other vegetables like potatoes or peas. They add extra texture and nutrition.
Make It Spicy
If I’m in the mood for a kick, I’ll add a pinch of red pepper flakes or a dash of hot sauce.
Special Note
Tarragon has a unique flavor profile that can be quite strong. If you’re new to tarragon, I recommend starting with a smaller amount and adjusting to taste.
Conclusion
My Chicken and Tarragon Soup is a comforting bowl of warmth that blends tender chicken, fragrant tarragon, and a rich, creamy broth to create a truly satisfying meal. Whether you’re looking for a cozy dinner on a chilly evening or a light yet flavorful dish, this soup delivers on all fronts.
The subtle anise flavor of tarragon pairs beautifully with the savory chicken, making each spoonful a delightful experience. I hope you enjoy making and savoring this recipe as much as I do. Happy cooking!
Chicken And Tarragon Soup
Equipment
- Large soup pot
- Sharp knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients Â
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 4 cups chicken broth
- 2 boneless skinless chicken breasts, cubed
- 2 carrots sliced
- 2 celery stalks sliced
- 1 tablespoon fresh tarragonhttps://en.wikipedia.org/wiki/Tarragon chopped (or 1 teaspoon dried tarragon)
- 1 bay leaf
- Salt and pepper to taste
- 1/2 cup heavy cream optional for a creamy version
- Fresh tarragon leaves for garnish
InstructionsÂ
Heat The Olive Oil
- First, I heat the olive oil in a large soup pot over medium heat.
Sauté The Aromatics
- Next, I add the chopped onion and minced garlic, sautéing them until they become soft and fragrant, about 3-4 minutes.
Add The Chicken And Vegetables
- Then, I stir in the cubed chicken, carrots, and celery. I cook everything together for about 5 minutes, allowing the chicken to lightly brown.
Pour In The Broth
- I pour the chicken broth into the pot, adding the tarragon, bay leaf, salt, and pepper. I bring the mixture to a boil.
Simmer The Soup
- Once it reaches a boil, I reduce the heat and let the soup simmer for about 20 minutes, or until the chicken is fully cooked and the vegetables are tender.
Stir In The Cream (Optional)
- If I want a creamy soup, I stir in the heavy cream at this point, letting it heat through for another 2-3 minutes.
Serve And Garnish
- Finally, I ladle the soup into bowls and garnish each with fresh tarragon leaves. It’s ready to enjoy!
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.