Chicken Tarragon Soup Recipes
CHICKEN WITH TARRAGON SAUCE
This is comfort food at its finest. I cook it at least once a week and usually serve it with homemade mashed potatoes and sautéed fresh green beans. -Cher Schwartz, Ellisville, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Pound chicken breasts with a meat mallet to 1/2-in. thickness. Sprinkle chicken with 1/2 teaspoon salt and pepper., In a large skillet, heat butter and oil over medium heat. Add chicken; cook 4-5 minutes on each side or until no longer pink. Remove chicken from pan; keep warm., Add shallot to same pan; cook and stir over medium heat until tender. Add cream, stirring to loosen browned bits from pan. Increase heat to medium-high; cook until slightly thickened. Stir in 2 teaspoons tarragon, lemon juice and remaining salt. Serve with chicken. Sprinkle with remaining tarragon.
Nutrition Facts : Calories 370 calories, Fat 26g fat (14g saturated fat), Cholesterol 137mg cholesterol, Sodium 547mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 30g protein.
LETTUCE AND TARRAGON SOUP
This is an interesting combination. If you like watercress soup, you'll love this! Leeks and tarragon create a delicious combination with chopped romaine lettuce. Season with freshly ground pepper for a lovely presentation.
Provided by Sheila Greer
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Melt the butter in a medium saucepan over medium heat. Place leeks and garlic in the pan and slowly cook and stir 10 minutes, or until tender and lightly browned. Mix in the chicken broth and salt. Reduce heat and simmer approximately 15 minutes.
- Increase heat to medium low and stir in the romaine lettuce. Cook 5 minutes. Stir in the tarragon. Remove from heat.
- In a blender, blend the soup until smooth.
- Return soup to the saucepan and warm over medium heat. Season with salt and pepper to taste.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 9.5 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 2.6 g, Protein 2 g, SaturatedFat 7.3 g, Sodium 1180.3 mg, Sugar 2.8 g
FRENCH CHICKEN TARRAGON
Tarragon doesn't get enough love. Most people know it only in its dried form, and administered with a heavy hand. But a few sprigs of fresh tarragon can be lovely. It's a traditional component of the mixture called fines herbes, contributing sweetness and an almost anise-like flavor. It happily finds its way into salads, vinaigrettes, and homemade mayonnaise, and it is often the herb of choice for chicken or fish. Tarragon is especially well suited for these braised chicken thighs, complementing the white wine and crème fraîche.
Provided by David Tanis
Categories Dinner Chicken Tarragon Lemon Shallot Braise Wheat/Gluten-Free
Yield 6 servings
Number Of Ingredients 10
Steps:
- Season the chicken generously with salt and pepper. Let stand for 30 minutes to 1 hour at room temperature.
- Heat the oven to 400°F. Put an enameled cast-iron Dutch oven over medium heat. Add the butter and shallots and cook, stirring, until softened and lightly browned, about 5 minutes. Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). Arrange the chicken thighs in the pot in one layer, add the broth and wine, and bring to a simmer.
- Put the lid on and place the pot on the middle shelf of the oven. Bake for 15 minutes, then lower the heat to 350°F and continue baking for 45 minutes, or until the thighs are tender. Put the thighs on a platter, cover loosely, and keep warm.
- Strain the pan juices through a fine sieve into a saucepan and spoon off any rising fat. Place the pan over medium-high heat, add the crème fraîche and lemon zest, and simmer until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasoning.
- Spoon the sauce over the chicken, garnish with tarragon leaves, and serve.
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.
Provided by RUBYJEWEL
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 55m
Yield 10
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 20.9 g, Cholesterol 24.7 mg, Fat 1.4 g, Fiber 2 g, Protein 11.5 g, SaturatedFat 0.4 g, Sodium 284.5 mg, Sugar 2.8 g
TARRAGON CHICKEN
this is a recipe I got from a canned soup cookbook. I cooked it first in 1992 on Valentine's Day for my then New Husband! Guess I did it right, as he's still around! LOL
Provided by Helene Mulvihill
Categories Chicken
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. Brown chicken in butter in deep fry pan, add onions and mushrooms. cook for 3 minutes longer, then deglaze with white wine.
- 2. add soup, lemon juice and spices. Cover and simmer for 45 minutes on low heat stirring occasionaly.
- 3. Turn off heat.Remove chicken and mushrooms, set aside. Stir cream into sauce, and pour over chicken. Serve over rice.
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TARRAGON & LEMON CHICKEN SOUP WITH ORZO | COOK FOR YOUR LIFE
From cookforyourlife.org
4.2/5 (12)Category SoupsCuisine Mediterranean, ItalianCalories 1648 per serving
- In a heavy bottomed pot with a lid, heat the olive oil over medium heat. Add the onions, celery, carrots, and a sprinkle of salt. Cook for 5 to 8 minutes, or until the onions are translucent, do not let brown.
- Add the 6 cups of water, tarragon sprigs, lemon peel, and chicken on the bone. Bring to a boil, then simmer for at least 40 minutes, skimming any foam or fat on the surfaces. Add a little water if the soup has reduced by more than 1 inch.
- Remove the chicken and place into a bowl, let cool slightly then shred the meat and discard the bones. Return the chicken meat to the soup, bring to boil, then add in the orzo. Boil for 7 minutes then stir in the lemon juice, taste for seasonings then turn off the heat.
CHICKEN TARRAGON SOUP – GOOD DINNER MOM
From gooddinnermom.com
4.9/5 (9)Total Time 35 minsCategory Soups And StewsCalories 562 per serving
- Peel and finely chop the onion and garlic. Slice the leek and carefully rinse any dirt from the leek. Slice the celery.
- Add the olive oil to a large soup pot and add the onion, garlic, and leek. Cook until the onion is softened, about 4 minutes. Add the celery, chicken pieces, wine, tarragon and broth. Bring to a boil. Lower the heat to medium and add the heavy cream, and lemon juice. Simmer over medium heat, stirring occasionally, turning the chicken once or twice. Cook until the chicken is thoroughly cooked, about 30 minutes.
- Remove the chicken from the pot and pick the meat off the bone. Return the meat to the soup, add the salt and pepper. Taste and add more salt to taste, if needed.
CHICKEN TARRAGON SOUP - SPICY GOULASH
From spicygoulash.com
Cuisine HungarianCategory SoupServings 12Estimated Reading Time 5 mins
- In the first step, prepare all the ingredients. Clean the vegetables, cut the carrots and parsley root, dice up the potatoes, cut the celery root into larger chunks, and peel the onion and leave it in whole. Dice up the meat into smaller pieces too.
- Add 2 tbsp of vegetable oil and 1 ½ tbsp of butter to a large pot. Add carrots and parsley roots, and cook them over high heat for 2-3 minutes.
- Pour 12 cups (3 liters) of cold liquid onto the vegetables: use chicken broth, vegetable broth or water, see below the recipe.
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- Place the stock, salt, and pepper in a large stockpot; bring to a simmer. Add chicken and tarragon; cook 2 minutes or until thoroughly heated. Add the pasta.
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- Heat olive oil in a large soup pot or dutch oven. Add onion, carrot, celery, and garlic and saute over medium heat for 7 minutes.
- Add 1/4 cup of the tarragon and 1/4 cup of the parsley. Stir to combined. Next add the flour and mix until veggies are coated. Cook another two minutes.
- Add the wine. Then place the chicken in the pot and add the chicken stock. Add the pepper, salt and lemon zest. Bring the mixture to a boil. Then reduce heat and cover. Cook for 30 minutes.
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- In a large pot, combine the water with the red potatoes, carrots, celery, onion and leek. Bring to a boil. Add the salt and simmer over moderately low heat for 30 minutes.
- Add the green beans and simmer until tender, 3 minutes. Stir in the parsley and tarragon. Season with pepper and serve.
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4.6/5 (9)Estimated Reading Time 2 mins
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