Tarragon Chicken Soup

Chicken  Tarragon SOup

Today’s recipe for Tarragon Chicken Soup is a Recipe Redo from Oct of 2007.

We have enjoyed two weeks of glorious Indian Summer here in Portland and I don’t want it to end but I know that all good things must come to an end and those chilly, rainy fall days are on their way.,

What better than a pot of soup simmering on the stove on one of those cold, rainy days?!

Chicken  Tarragon SOup

The thing I love about soup is, you can make it ahead of time, first thing in the morning or even the night before and then just pop it in the refrigerator until you are ready to heat it up and serve.  There is no better peace of mind than to know what is for dinner and even have it ready to go before lunchtime.

Chicken  Tarragon SOup

This week I fixed this yummy soup that is a recipe shared with me by a neighbor – everyone needs to have  a recipe sharing neighbor!  The recipe originally came from Portland’s famous Elephant’s Deli.  I usually make the soup first thing in the morning and then add the chicken  when I heat it up for dinner.

Chicken  Tarragon SOup

This soup has a secret ingredient.  I can’t tell you how many times I’ve been asked “now, what’s in that soup?” I shared some of the soup last week with a friend who had just had surgery and as I expected, I got a phone call. “Now, what was in that soup?”

There is a secret, a little hard for some to identify, flavor in the soup.  It is tarragon.  It gives the soup amazing flavor so DO NOT leave it out.  The tarragon totally makes this soup.

Chicken  Tarragon SOup

For other yummy soup recipes try:

5610141924_a3e0d8b356

Quick Chicken and Rice

5474986152_765158033f

Chicken Parmesan Soup

Baked-Potato-Soup-331x500

Baked Potato Soup

Chicken Tarragon Soup

Ingredients

  • 2 cups cooked chicken (see tip below for preparing chicken)
  • 2 tsp. kosher salt
  • 1/2 tsp. pepper
  • 2 Tbsp. vegetable oil
  • 3 Tbsp butter
  • 2 medium onions, diced (I buy the pre chopped and frozen onion in the freezer section - I hate to chop onion!)
  • 3 stalks celery, diced
  • 1 Tbsp. minced garlic
  • 1/2 tsp. dried tarragon
  • 1/2 tsp. dried oregano
  • 2 tsp. paprika (can use less if you want it less spicy)
  • 1/2 cup and 2 Tbsp. flour
  • 8 cups chicken broth
  • 1 (14.5 oz.) can diced or crushed tomatoes in juice. I use crushed as my kids don't like big chunks of tomato.
  • 3/4 cup whipping cream.

Instructions

  • 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.
  • You will get a thick roux like mixture.
  • 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)
  • Chicken Tip:
  • I buy the boneless, skinless chicken breasts.
  • This tip was shared with me by one of the wonderful women I have met through my direct sales business!
  • Fill a 9 x 9 or 9 x 13 (depending on how many chicken breasts you are cooking) with about 1/4 - 1/2 inch of water.
  • Place chicken breasts in water.
  • Cover with wax paper.
  • Place in microwave.
  • For two chicken breasts (this will make about 2 cups of chicken) I cook them about 10 minutes (will vary depending on the size of the breast and the strength of your microwave, mine is old!)
  • If they are not quite cooked all the way let them sit and "steam" for a few minutes and they will continue cooking.
  • It makes the meat nice and moist and it is quick and easy method!

Enjoy!

Leigh Anne

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Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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Comments

  1. Michelle Wilkes says

    Loved the soup! I tried it yesterday, adn even my 7-year old liked it! I couldn’t find dired Tarragon anywhere in town (the drawbacks of living in a small town) but it still tasted good. I think there might be a typo in the recipe, maybe only noticeable to a new cook like me. The crushed tomatoes doesn’t come in a 4.5 ounce size. I know, I looked and looked. Finally I at the 8 ounce cans of tomato sauce and thought “They can’t possibly make cans any smaller than this!” Then I realized it was probably supposed to be 14.5 ounce.
    Also, you mentioned that when doing freezer dinners you should avoid things with sour cream. Does that apply to other types of dairy? The soup has whipping cream in it, but will it still freeze alright?

  2. says

    Michelle – you are right it is a 14.5 oz. can – sorry about that – I have made the change in the recipe. As far as the whipping cream is concerned – Since it is added at the end with the chicken I would freeze it without the cream or chicken and just add those when you heat it up – glad the kids liked it! Next year you might want to plant some tarragon in your garden so you will have fresh tarragon to add since you can’t find it down there in New Mexico!

  3. says

    I made these rolls for Conference weekend and they were a huge hit! I think we liked them even better than the ones at Magleby’s. Thanks so much for sharing!

  4. Tammy says

    I made this soup last night for my husband & me. It was absolutely delicious !! I added cooked potatoes to give it a little more “bulk” for my hubby. He liked it, but not a big cream soup kinda guy. So I took some over to my next door neighbor and she raved over it !! Thanks for a wonderful recipe for the cold winter months !!

  5. Christina says

    Question, I am from Canada and not sure what Rhodes rolls are, can you suggest an equivalent? Does it have to be frozen? Pilsbury has rolls and biscuits in the refrigerated section would they work?

  6. says

    Christina, Rhodes rolls are a frozen yeast roll. You could make your own roll dough and just shape it into golf ball size pieces and freeze them and use it that way or maybe you have something similar in the freezer section in Canada. You don’t want a biscuit dough but rather a yeast roll.

  7. SE in Oregon says

    Not sure if I am doing something wrong, but when I try to click on the link to the Chicken Parmesan Soup, it brings up the Baked Potato Soup. Would love to see the recipe for the Chicken Parmesan Soup. Thanks.

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  1. [...] October of 2007, one month after I started my blog.  The recipe is somewhat lost at the end of a soup recipe (a yummy one) and the photos aren’t very good so if you never saw it I’m not [...]

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