Tarragon Chicken and Rice Soup – Easiest Recipe Ever:- As a food that is both warming and wonderful for the palate, the Tarragon Chicken and Rice Soup is an excellent option for any time of the year. This is because it is a dish that is both warming and delicious. A dish that is a pleasantly harmonic combination of flavour and texture is the result of the fragrant tarragon being paired with tender chicken, firm rice, and a broad variety of vegetables.
Tarragon Chicken and Rice Soup – Easiest Recipe Ever
This results in a dish that is a delightfully harmonious combination of taste and texture. The fact that this soup is not just delicious but also abundant in nutrients makes it a fantastic option for a meal that is not only healthful but also joyful. This soup is an excellent choice for a dinner like this.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried tarragon (or 1 tablespoon fresh tarragon)
- 1 bay leaf
Chicken and Broth
- 1 pound boneless, skinless chicken breasts or thighs, diced
- 6 cups chicken broth (preferably low sodium)
- 1 cup water
Rice
- 1 cup long-grain white rice (or brown rice for a healthier option)
Finishing Touches
- 1/2 cup heavy cream (optional, for a richer soup)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Also see : Chicken Fajita Sandwiches – Delicious Recipe Ever
Instructions
Olive oil should be warmed in a big pot by heating it over a flame that is medium in intensity. Cut the onion, garlic, carrots, and celery into small pieces before adding them to the dish. In order to soften the vegetables, sautéing them for approximately five to seven minutes should be sufficient. Season the dish with salt, pepper, and tarragon in addition to the bay leaf that is included in the recipe.
The chicken that has been diced should be added to the saucepan, and it should be cooked for around five minutes, or until the chicken is no longer pink in colour.
The next step is to add the water and the chicken broth to the mixture. Bring to a boil, then immediately reduce the heat to a simmer and allow it to cook for approximately twenty minutes for the best results.
When you have finished stirring in the rice, continue to keep the heat at a simmer for an additional fifteen to twenty minutes, or until the rice reaches the appropriate level of moisture.
After stirring in the heavy cream, if you are going to use it, you should wait around two to three minutes for it to reach the desired temperature. At this point, a bay leaf ought to be extracted and discarded. A taste should be taken, and any necessary modifications to the seasoning should be made.
When serving the soup, it should be ladled into bowls, some fresh parsley should be sprinkled on top, and lemon wedges should be offered on the side.
Nutrition
- Calories: 350
- Protein: 25 g
- Carbohydrates: 30 g
- Fat: 15 g
- Fiber: 2 g
- Sodium: 800 mg
- Sugars: 3 g
Tips
This soup can be made ahead of time and stored in the refrigerator for up to three days after it has been prepared. Using this method, it is possible to preserve it. It is going to be a very spectacular combination of flavours when they come together. Furthermore, it freezes at a satisfactory rate. If you wish to freeze the rice, it is recommended that you cook it separately and then add it when you are reheating it.
This will ensure that the rice is not ruined. It is because of this that the rice will not become excessively soft. Alterations to vegetables: Feel free to incorporate a variety of vegetables into your diet, such as peas, zucchini, or spinach, if you are interested in increasing the number of nutrients that you consume. There are two herbs that can be used as alternatives for tarragon in the case that you do not have any available. These herbs are dill and thyme.
