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Tarragon Chicken Soup is pure comfort food and the perfect way to warm up on a chilly night. It has a creamy tomato base, chunks of chicken and seasoned with paprika and tarragon.
Some of my other favorite soups to make to keep warm are this yummy Clam Chowder. Sausage and Tortellini is a favorite around here and a classic Tomato Soup is always a winner!
What better than a pot of soup simmering on the stove on one of those cold, rainy days?! Make it the night before or in the morning and just warm it up when you are ready to eat.
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?”
That hard to identify flavor is tarragon. It gives the soup amazing flavor so DO NOT leave it out. The tarragon totally makes this soup.
What is Tarragon?
Tarragon is a culinary herb that has long skinny leaves and aromatic flavor. There are different varieties but the French version is the most common. In France, the herb is referred to as “the king of herbs” because of its ability to elevate a dish.
What Does Tarragon Taste like?
Tarragon has a very unique flavor. It has a subtle hint of bitterness and sweetness. The taste will give you a hint of licorice and vanilla.
Tarragon goes well with fish and chicken and works perfectly in this soup.
If you are using fresh tarragon use twice the amount of dried tarragon.
How to Make Tarragon Chicken Soup
- Put oil and butter in a pan and melt. Saute celery and onion until soft.
- Add all the seasonings and continue to cook and stir for 3-4 minutes.
- Add in flour and stir to coat vegetables.
- Stir in chicken broth until broth begins to thicken. Bring to a boil.
- Add in tomatoes and cream.
- Reduce heat to low and simmer for 20 minutes.
How to Make Shredded Chicken
- Add in chicken before serving.
- Simmer for 10 minutes more.
- Serve with a loaf of fresh baked French Bread.
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Tarragon Chicken 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
- 1 cup diced 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 diced or crushed tomatoes in juice.
- 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. The flour will coat the veggies.
- 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!
Nutrition Facts:
Originally posted 2009
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 !!
Kara 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!
Rachel Jensen says
I made the Elephant Chicken soup and the Magleby’s rolls this past weekend… both TO DIE FOR! Both recipes are definite keepers.
Leigh Anne 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!
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?