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.

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Ingredients

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

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.

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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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

145 calories; 1.4 g total fat; 25 mg cholesterol; 284 mg sodium. 20.9 g carbohydrates; 11.5 g protein; Full Nutrition

Reviews (26)

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
(15)

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)
32 Ratings
  • 5 star values: 22
  • 4 star values: 8
  • 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
(15)
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
(15)
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
(9)
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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
(5)
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)
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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)
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
09/11/2017
If you don't have tarragon you can substitute it with an item below. Just use your choice of the following herbs in an amount equal to that which is called for in your recipe: Marjoram. Oregano. Rosemary. Dill. Basil. To substitute dried tarragon with fennel seed or anise seed use one pinch for each teaspoon of tarragon the recipes specifies. Read More
(1)
Rating: 5 stars
01/31/2017
The BEST tasting chicken and rice soup I have made. I almost subbed thyme for tarragon because it's usually my go to for chicken dishes but I didn't and I'm SO happy I didn't. Since I prefer more liquid in my soup I did almost double the water and chicken base. I also always sauté my soup veggies first before adding liquid. Great recipe! Read More
(1)