New this month
Get the Allrecipes magazine

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."
Added to shopping list. Go to shopping list.


55 m servings 145 cals
Original recipe yields 10 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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

Per Serving: 145 calories; 1.4 g fat; 20.9 g carbohydrates; 11.5 g protein; 25 mg cholesterol; 284 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 21
  1. 25 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 casserol...

Most helpful
Most positive
Least positive

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 ...

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 lo...

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...

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 car...

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, the...

Added more chicken broth but this was really good. I made it for my husband because he had a cold and served it with honey cornbread. Yummy. Thanks!

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*** cu...

Love this recipe and didn't change a thing . It does get thick but I just added chicken stock when I warmed up for leftovers.

This was delicious. When I make soup I always use whatever veggies I have on hand and all broth for liquid. This was actually a bit thicker so extremely filling. I would definitely make again.