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.

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

145 calories; protein 11.5g 23% DV; carbohydrates 20.9g 7% DV; fat 1.4g 2% DV; cholesterol 24.7mg 8% DV; sodium 284.5mg 11% DV. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/30/2014
I made half a recipe to see if we liked it, which would be 3 each carrots and celery. Once I chopped 2, I knew 3 would be too much, so I left them out. Two cups of water wasn’t enough to even cover the chicken breasts, so more water and a little more soup base went into the pot initially. I shredded the chicken and put it into the pot along with the veggies and the rice. Once I mixed in the rice, I knew it needed even more liquid, since rice cooks at a 1 part rice to 2 parts liquid ratio, so I added some chicken broth. After simmering for 30 minutes, neither the rice nor the carrots were cooked, so back on for another 15 minutes. When I next checked, the rice had absorbed most of the additional chicken broth. I know she says this is a very thick soup, but at that point, it was on the verge of totally drying out, so I added even more chicken broth to reach a soup consistency (and it was still “thick”). The instructions aren't good, but it does taste good, so if you're prepared to tweak, go for it! Read More
(16)

Most helpful critical review

Rating: 3 stars
01/12/2018
If I ever make this again I'd use half the rice mentioned or skip it altogether and use orzo or other small pasta. It was WAY too thick to be called soup... or stew... more like a rice casserole. The tarragon made it very flavorful. Read More
(4)
37 Ratings
  • 5 star values: 25
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/30/2014
I made half a recipe to see if we liked it, which would be 3 each carrots and celery. Once I chopped 2, I knew 3 would be too much, so I left them out. Two cups of water wasn’t enough to even cover the chicken breasts, so more water and a little more soup base went into the pot initially. I shredded the chicken and put it into the pot along with the veggies and the rice. Once I mixed in the rice, I knew it needed even more liquid, since rice cooks at a 1 part rice to 2 parts liquid ratio, so I added some chicken broth. After simmering for 30 minutes, neither the rice nor the carrots were cooked, so back on for another 15 minutes. When I next checked, the rice had absorbed most of the additional chicken broth. I know she says this is a very thick soup, but at that point, it was on the verge of totally drying out, so I added even more chicken broth to reach a soup consistency (and it was still “thick”). The instructions aren't good, but it does taste good, so if you're prepared to tweak, go for it! Read More
(16)
Rating: 5 stars
09/30/2015
The addition of tarragon and basil in the recipe was BRILLIANT!! I've been making chicken soup for 35 years and was really hesitant to add the basil. I had no problem adding the tarragon as I love it with chicken, but basil? I just wasn't so sure. Well, the combination of them both was INCREDIBLE to say the least! The only change I made was to make my own chicken stock and to use the meat from a whole chicken. I will never make another pot of chicken soup any other way. Thank you Rubyjewel for a SUPERB receipe!! Read More
(10)
Rating: 4 stars
10/31/2017
This was a very flavorful soup that my husband gave a thumbs up! I used 6 cups of chicken stock. I chose to saute the recipe's veggies in EVOO prior to adding to stock, but reduced the carrots and celery stalks to 4 each. I added white meat from leftover rotisserie chicken. Did need to add more water since the rice does absorb the liquid. I would opt to cook rice separately next time. Read More
(6)
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Rating: 4 stars
10/29/2017
Great the first time. Second and third time. Skip the cream of chicken and use a homemade chicken stock and light cream. Add some green onions ends shallots or leeks. This recipe has so many ways to change it up to make something special to you. Add some smoked sausage seafood or pork with the trinity and make a great gumbo. Fabulous as presented and so many options to add. Read More
(4)
Rating: 4 stars
01/03/2016
I have made this previously. 2nd time I made it since my family isn't keen on celery so I used 4 stalks and chopped it into large pieces for the flavor but not the texture (if I am making they will eat around it). I also added a bit more water- 5 total cups and pre-cooked rice- as I found that it wasn't soupy enough for our tastes. It smells and tastes good especially with fresher vegetables unlike the first time when I used frozen as that is all I had in the house. I do recommend this recipe Read More
(4)
Rating: 3 stars
01/12/2018
If I ever make this again I'd use half the rice mentioned or skip it altogether and use orzo or other small pasta. It was WAY too thick to be called soup... or stew... more like a rice casserole. The tarragon made it very flavorful. Read More
(4)
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Rating: 4 stars
12/11/2014
The tarragon is a great flavor for this soup! I make a similar soup but use a lot more broth to rice. The ratio of broth to rice that I use is probably more like 3-4 quarts broth to 1 cup of rice (but I use brown rice in a slow cooker which might make a difference?). Actually I typically only make this when I have a roasted chicken. After the bones are picked relatively clean I place the leftover meat in the fridge only adding it to the soup at the end just to warm through. I the meantime I place the bones in a 4-5 qt. slow cooker overnight with plenty of water salt and vinegar as well as onion peel scraps and similar veggie scraps if I have them on hand. --- In the a.m. I pull out the bones strain the broth if needed put in some fresh onions (chopped) and garlic (maybe whole cloves) possibly carrots and the seasonings plus the rice. Shortly before serving I place the chicken meat in and possibly (but not often) some frozen peas. The result is amazing comfort food. SO IMHO RubyJewel did a great job on everything except the amount of broth........ but then I don't use white rice and don't do a quick stove-top cooking of the rice.... which might make a good bit of difference. Read More
(2)
Rating: 5 stars
01/17/2018
It is delicious and easy to make. My family loved it Read More
(1)
Rating: 5 stars
11/18/2017
I have made this soup several times and it is simple and delicious. I used a little more celery than called for as I love the flavor but otherwise made as written. As other's have said you will need to add more water as it cooks but I find that with most soups. Read More
(1)