TARRAGON CHICKEN SOUP
Tarragon chicken soup has a creamy tomato base, chunks of chicken and is seasoned with paprika and tarragon.
Provided by Leigh Anne Wilkes
Categories Main Dish
Time 45m
Number Of Ingredients 15
Steps:
- Put oil and butter in a large pot over medium heat.
- Saute onion, celery until onion is transparent, 6-7 minutes.
- Add tarragon, oregano, garlic, and paprika, salt and pepper.
- Cook and stir 3-4 minutes.
- Slowly add flour. The flour will coat the veggies.
- Once combined, slowly stir in chicken broth, stirring well as you pour in.
- Bring to a boil and it will thicken.
- Add tomatoes and cream.
- Reduce heat to low and simmer for 20 minutes.
- Add chicken and simmer 10 minutes more (this last step can be done right before serving if you have made the soup ahead of time)
Nutrition Facts : Calories 234 kcal, Carbohydrate 7 g, Protein 3 g, Fat 23 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 56 mg, Sodium 1850 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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 quick-time version of the classic French poulet a l'estragon (though you could speed it up further by bashing out the chicken breast or by using a turkey cutlet in its place, which would make this dish pleasingly alliterative) and is an instant reminder of the comforts of old-school cooking. Tender chicken (it's the poaching early on that sees to this), aromatically fresh and insistently herbal tarragon, a generous splosh of vermouth, all rounded off by rich, pale cream: this has the nostalgic, yet robust, charm of that French bistro of fond memory or happy imaginings. If you can't get fresh tarragon, do not despair: just double the freeze-dried tarragon at the start and add some freshly chopped parsley at the end. And I can assure you it would be worth your while considering a teaspoon of tarragon mustard, too, along with the cream. About which, please don't wimp out on me: this is old-fashioned cooking which cannot be proscribed by new-age dietary concerns. But, if you insist, halve the cream, and add another 2 tablespoons of vermouth when you're pouring the rest in after the chicken's had its first 5 minutes cooking. Eat with a tumbled mixture of French or green beans and asparagus tips along with steamed baby white-skinned potatoes or, hard to beat for me, some white basmati rice forked through with a soupcon of butter and freshly ground white pepper.
Provided by Nigella Lawson : Food Network
Time 28m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat the garlic oil in a frying pan or Dutch oven that has a lid and in which the chicken breasts will fit pretty snugly. Add the scallions, stir, then sprinkle in the freeze-dried tarragon, stir again and cook them in the garlic oil for a minute, stirring some more as they cook.
- Put the chicken fillets into the pan, curved side down, and cook for 5 minutes, watching the scallions don't burn. If they look like they're beginning to, scrape them from the pan and let them sit on the chicken pieces.
- Turn over the breasts, and add the vermouth (or white wine). Let the vermouth bubble up, then add the salt. Put the lid on, turn the heat down low and leave it to simmer gently for 10 minutes. Check the chicken is cooked through by making a small cut into the thickest part and ensuring the juices run clear - if not, simmer for a few minutes longer and check again.
- Remove the chicken breasts to warmed plates. Bring the remaining liquid to a boil, add the cream and stir well, then sprinkle in the fresh tarragon, stir again and give a good grind of white pepper.
- Pour the sauce over the chicken breasts, and give a final scattering of tarragon to serve.
CHICKEN TARRAGON SOUP
This soup is ready in about 30 minutes, once the chicken is cooked and can be removed from the bone, but the chicken just gets more and more tender the longer you simmer it. If you can let it simmer for even a little longer, about 45 minutes, the flavors continue to deepen and become more comforting-good.
Provided by Sally Humeniuk
Categories Soups and Stews
Time 35m
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 562 kcal, Carbohydrate 13 g, Protein 18 g, Fat 41 g, SaturatedFat 18 g, Cholesterol 142 mg, Sodium 752 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
TARRAGON & LEMON CHICKEN SOUP WITH ORZO
Chicken soup is the best when you're feeling low. A common feeling during cancer treatment. This Tarragon & Lemon Chicken Soup is a version of the classic which is not only soothing but also delicious. To get the delicate anise flavor that makes this simple soup so very good, you're going to need to use fresh tarragon, dry just won't cut it. The flavor of soft leaved herbs like tarragon, parsley, and basil don't survive the drying process well.
Provided by Cook for Your Life Staff
Categories Soups
Number Of Ingredients 1
Steps:
- 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.
- Ladle into bowls and serve with a sprinkling of fresh tarragon.
Nutrition Facts : Calories 1648
TARRAGON CHICKEN
Steps:
- Melt the butter with the oil in a large skillet over quite high heat. Sprinkle the chicken pieces with salt and pepper and fry in batches until well browned, about 5 minutes per side.
- Put all the chicken back in the pan, add the chicken stock and reduce the heat to medium. Cover and cook until tender, about 30 minutes. Remove the chicken to a plate and keep warm. Reduce any leftover juices until sticky. Add the wine and the shallots and reduce to a thickish sauce, about 5 minutes. Add the creme fraiche and half the tarragon. Boil down again to sauce consistency, 3 to 5 minutes.
- Season the sauce with salt, pepper and lemon juice. Put back the chicken pieces, turning to coat, then transfer to a platter. Pour the sauce over, scatter over the remaining tarragon and serve.
CHICKEN AND GREEN BEAN SOUP WITH TARRAGON
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Defrost the beans in the microwave and drain.
- Heat the olive oil in a soup pot over medium-high heat. Add the garlic, potatoes and onions, and season with salt and pepper. Partially cover the pot and cook to soften, 8 to 10 minutes. Add the green beans, stock, chicken and tomatoes, and bring to a simmer. Taste and adjust the seasoning.
- Cool and store for a make-ahead meal. Reheat over medium heat. To serve, add the lemon zest, lemon juice and tarragon. Serve the soup with warm bread.
- Place the chicken in a pot over a bed of bay leaves, garlic, celery, parsley, carrots and onions. Sprinkle with salt and fill the pot with water to cover the chicken. Sprinkle in a few peppercorns. Bring the water to a boil, then reduce to a simmer and cook 45 minutes, turning occasionally. Turn off the heat and cool the chicken in the broth. Separate the meat from the bones and skin. Reserve the meat and discard the bones and skin. Strain the stock.
POPOVER CHICKEN TARRAGON
I got this from an old cookbook with the cover missing, so I'm not sure where its from. This is an old recipe that has been tried and true. I love tarragon so this was something I really wanted to try and when we did my family loved it, so I'm posting to share with everyone.
Provided by mommyoffour
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brown chicken pieces in the 2 T. oil; season with a little salt and pepper.
- Place chicken pieces in a well greased 13x9 baking dish.
- In mixing bowl beat eggs; blend in the 1 1/2 cups milk and the 1 T. oil.
- Stir together flour, slat, and tarragon.
- Add to egg mixture; beat till smooth.
- Pour over chicken.
- Bake, uncovered, at 350 till done, 55 to 60 minutes.
- Meanwhile, in saucepan stir together soup, the 1/3 cup milk, mushrooms and parsley.
- Heat through, stirring occasionally.
- Pass the sauce with chicken.
Nutrition Facts : Calories 858.4, Fat 51.9, SaturatedFat 14.7, Cholesterol 294.9, Sodium 1207.2, Carbohydrate 48, Fiber 1.6, Sugar 1.2, Protein 47.5
CHICKEN TARRAGON
Make and share this Chicken Tarragon recipe from Food.com.
Provided by Sauce Lover
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- .Sprinkle chicken with salt and pepper.
- Dredge in flour, reserving any remaining flour.
- Heat 3 tablespoons butter in large skillet. Brown chicken on both sides.
- Transfer chicken to a heated platter.
- Add shallots to skillet and saute briefly.
- Add wine and boil over high heat until nearly evaporated, scraping any loose brown particles on bottom of skillet.
- Add reserved flour, stirring to make a thick paste.
- Sprinkle with tarragon. Stir in chicken broth.
- Return chicken to skillet, cover and cook until tender, about 25 minutes.
- Transfer chicken to a heated platter and keep hot.
- Add remaining 1 tablespoon butter and heavy cream to skillet;heat,stirring and then pour sauce over chicken.
Nutrition Facts : Calories 271.6, Fat 13, SaturatedFat 7.6, Cholesterol 102.4, Sodium 168.4, Carbohydrate 5.4, Fiber 0.2, Sugar 0.2, Protein 28.5
TARRAGON CHICKEN CASSEROLE
This is so easy, and so good. No browning, just put the chicken in and pour the sauce on, and bake!! The tarragon makes it an elegant entree.
Provided by papergoddess
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In 13 X 9 inch baking pan, place chicken pieces.
- Do not overlap.
- Place onion rings over top.
- Mix seasonings with cream of chicken soup and milk and spoon over chicken.
- Bake, uncovered, in 375 degree oven for 40 minutes.
- Sprinkle chicken with almonds, if desired.
- Bake 10 minutes more or until chicken is tender.
Nutrition Facts : Calories 349.2, Fat 10.8, SaturatedFat 2.9, Cholesterol 153.4, Sodium 940.1, Carbohydrate 9.1, Fiber 0.6, Sugar 1.6, Protein 50.9
More about "tarragon chicken soup food"
CHICKEN-TARRAGON SOUP - MARIPOSA FARMS
From mariposafarms.com
LEMON TARRAGON ROTISSERIE CHICKEN SOUP RECIPE
From pauladeen.com
CREAMY CHICKEN AND TARRAGON SOUP | RICARDO
From ricardocuisine.com
5/5 (10)Total Time 1 hr 5 minsCategory Main Dishes
TARRAGON CHICKEN AND RICE SOUP RECIPE | ALLRECIPES
From test.element.allrecipes.com
TARRAGON VS CHICKEN SOUP - IN-DEPTH NUTRITION COMPARISON
From foodstruct.com
CHICKEN NOODLE SOUP WITH TARRAGON - 2 RECIPES | TASTYCRAZE.COM
From tastycraze.com
SLIMMING WORLD'S CHICKEN, TARRAGON AND LEMON SOUP | DINNER …
From goodto.com
CHICKEN NOODLE SOUP WITH FRESH TARRAGON RECIPE | MYRECIPES
From myrecipes.com
CHICKEN SOUP WITH TARRAGON - 2 RECIPES | BONAPETI.COM
From bonapeti.com
30 TARRAGON RECIPES FOR A DELICIOUS DINNER - INSANELY GOOD
From insanelygoodrecipes.com
TARRAGON CHICKEN NOODLE SOUP - CAMPBELLS FOOD SERVICE
From campbellsfoodservice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love