Chicken, broccoli, and brown rice casserole recipe.
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 | Healthy Chicken 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 | Healthy Chicken 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,
