Chicken Tarragon Soup Recipes

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.

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.

Steps:

• Season the chicken generously with salt and pepper. Let stand for 30 minutes to 1 hour at room temperature.
• Heat the oven to 400°F. Put an enameled cast-iron Dutch oven over medium heat. Add the butter and shallots and cook, stirring, until softened and lightly browned, about 5 minutes. Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). Arrange the chicken thighs in the pot in one layer, add the broth and wine, and bring to a simmer.
• Put the lid on and place the pot on the middle shelf of the oven. Bake for 15 minutes, then lower the heat to 350°F and continue baking for 45 minutes, or until the thighs are tender. Put the thighs on a platter, cover loosely, and keep warm.
• Strain the pan juices through a fine sieve into a saucepan and spoon off any rising fat. Place the pan over medium-high heat, add the crème fraîche and lemon zest, and simmer until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasoning.
• Spoon the sauce over the chicken, garnish with tarragon leaves, and serve.

Steps:

• 1. Brown chicken in butter in deep fry pan, add onions and mushrooms. cook for 3 minutes longer, then deglaze with white wine.
• 2. add soup, lemon juice and spices. Cover and simmer for 45 minutes on low heat stirring occasionaly.
• 3. Turn off heat.Remove chicken and mushrooms, set aside. Stir cream into sauce, and pour over chicken. Serve over rice.