Tarragon Chicken and Rice Soup Recipe

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Ingredients:

Serving

4 cups water , or as needed
1 tbsp chicken soup base , or to taste
1 tbsp dried tarragon
2 tsp dried basil
ground black pepper to taste
4 skinless, boneless chicken breast halves
1 cup long grain white rice
1 onion, diced
6 carrots, diced
6 stalks celery, diced
1 tsp finely chopped garlic

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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	128 Kcal (536 kJ)
Calories from fat	25.68 Kcal
		% Daily Value*
Total Fat	2.85g	4%
Cholesterol	55.7mg	19%
Sodium	535.49mg	22%
Potassium	509.47mg	11%
Total Carbs	6.65g	2%
Sugars	3.24g	13%
Dietary Fiber	2.16g	9%
Protein	19.83g	40%
Vitamin C	4.3mg	7%
Vitamin A	0.4mg	12%
Iron	0.2mg	1%
Calcium	48.9mg	5%

Amount Per 100 g
Calories	46.21 Kcal (193 kJ)
Calories from fat	9.27 Kcal
		% Daily Value*
Total Fat	1.03g	4%
Cholesterol	20.11mg	19%
Sodium	193.32mg	22%
Potassium	183.92mg	11%
Total Carbs	2.4g	2%
Sugars	1.17g	13%
Dietary Fiber	0.78g	9%
Protein	7.16g	40%
Vitamin C	1.6mg	7%
Vitamin A	0.1mg	12%
Iron	0.1mg	1%
Calcium	17.7mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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