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| 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 :
- 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
Instructions :
| Prep : 15M | Cook : 10 M | Ready in : 55M |
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Notes :
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