Chicken And Tarragon Soup
Equipment
- 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 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!
Notes
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.