Chicken And Tarragon Soup​

This easy Chicken and Tarragon Soup is a creamy and comforting dish perfect for any meal. Packed with nutritious ingredients, it’s quick to prepare and can be made with common pantry staples. The addition of lemon juice gives it a refreshing zing, making it a delightful choice for any occasion!

Ingredients Needed

• 1 large yellow onion
• 3 cloves garlic
• 1 leek, sliced and rinsed
• 2 stalks celery, sliced
• 2 Tbsp (30ml) olive oil
• 1 ½ pounds (680g) bone-in chicken pieces
• 1 ½ cups (360ml) dry white wine
• 2 ½ tsp (6g) dried tarragon
• 3 ½ cups (840ml) chicken broth
• 1 cup (240ml) heavy cream
• 3 tsp (15ml) lemon juice
• Sea salt and fresh black pepper, to taste

How To Make Chicken And Tarragon Soup​

1. Prepare the Vegetables: Peel and finely chop the onion and garlic. Slice the leek and rinse any dirt from it. Slice the celery.
2. Sauté the Aromatics: Add olive oil to a large soup pot; sauté the onion, garlic, and leek until softened, about 4 minutes.
3. Combine Ingredients: Stir in the celery, chicken pieces, wine, tarragon, and broth. Bring to a boil.
4. Simmer the Soup: Lower the heat to medium; add the cream and lemon juice. Simmer for about 30 minutes, stirring occasionally and turning the chicken once or twice.
5. Shred the Chicken: Remove the chicken from the pot; pick the meat off the bones and return it to the soup.
6. Season and Serve: Season with salt and pepper to taste. Adjust seasoning as needed.

Recipe Tips

• Don’t Skip the Searing: Brown the chicken pieces before adding the other ingredients to deepen the flavor of the soup. This step adds a rich, savory base.
• Adjust Consistency: If the soup is too thick, add a bit more chicken broth or water to reach your desired consistency. Stir well after adding.
• Let it Rest: Allow the soup to sit for about 10 minutes after cooking. This helps the flavors meld together for a more delicious taste.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Chicken and Tarragon Soup cool until it reaches room temperature. Then, pour it into an airtight container and store it in the fridge for up to 3 days.
• Freeze: You can freeze the soup for up to 2 months. Allow it to cool completely, then transfer it to a freezer-safe container. To thaw, place the container in the fridge overnight before reheating.
• Reheat: Pour the leftover soup into a saucepan over medium heat. Stir occasionally and cook for about 5-10 minutes until heated through.

Nutrition Facts

Serving Size: 1 serving

• Calories: 213
• Total Fat: 11g
• Saturated Fat: 4g
• Cholesterol: 65mg
• Sodium: 724mg
• Potassium: 354mg
• Total Carbohydrate: 12g
• Dietary Fiber: 1g
• Sugars: 3g
• Protein: 17g

Try More Easy Soups:

• Easy Red Pepper Soup Recipe UK​
• Tom Yum Soup Recipe Uk​
• Chestnut Soup Recipe Uk
• Easy Beetroot Soup Recipe Uk