Easy Chicken Breast And Rice Recipes

Tarragon Chicken And Rice Soup

Recipe Summary Tarragon Chicken And Rice Soup

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 | Easy Chicken Breast And Rice Recipes

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

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.

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.

Info | Easy Chicken Breast And Rice Recipes

prep: 15 mins cook: 40 mins total: 55 mins Servings: 10 Yield: 10 servings

TAG : Tarragon Chicken And Rice Soup

Soups, Stews and Chili Recipes, Soup Recipes, Chicken Soup Recipes, Chicken and Rice Soup Recipes,