Chicken soup with tarragon – a simple and tasty recipe, perfect for any cooking enthusiast, even for students who want to prepare a comforting and flavorful dish. This soup is a true culinary treat that doesn't require much time and effort but offers an unforgettable taste experience.
Total preparation time: 45 minutes
Cooking time: 30 minutes
Number of servings: 4
Ingredients:
- 2 medium carrots
- 2 tablespoons of sunflower or olive oil
- 500 g chicken breast (you can also use chicken thighs for a more intense flavor)
- 1 parsnip
- 2 medium onions
- 1 bell pepper (preferably red or yellow for added color)
- Juice of 1 lemon (about 50 ml)
- A handful of fresh tarragon (or 1-2 tablespoons of dried tarragon)
- Salt and pepper to taste
- Optional: 1-2 garlic cloves for extra flavor
Instructions:
1. Start by preparing the ingredients. Peel and chop the carrots and parsnip into small cubes. These vegetables will not only provide a pleasant texture to the soup but also a sweet taste that will perfectly complement the chicken.
2. Chop the onion and bell pepper. The onion will add sweetness, while the bell pepper will provide a note of freshness. If you want a more aromatic version, you can sauté the onion along with the chopped garlic at the beginning.
3. In a large pot, heat the two tablespoons of oil. Add the onion and bell pepper and sauté for 2-3 minutes until they become translucent. This technique will intensify the flavors and create the perfect base for the soup.
4. Add the cubed chicken breast and lightly fry until it changes color. This step is essential for adding rich flavor and ensuring the meat remains juicy.
5. Add the carrots, parsnip, and enough water (about 2 liters) to cover all the ingredients. Let the soup simmer over medium heat for 20-25 minutes. During this time, the flavors of the meat and vegetables will combine, and the soup will become a delight.
6. Once the vegetables are cooked, add the lemon juice, chopped fresh tarragon (or dried tarragon), and season with salt and pepper to taste. The tarragon adds a distinctive note with a slight anise flavor that will elevate the soup to a refined dish.
7. Let the soup simmer for another 5 minutes to allow the flavors to meld.
8. When ready, serve the soup hot, garnished with a few fresh tarragon leaves for added color and flavor.
Serving suggestion: You can accompany the chicken soup with tarragon with a slice of fresh bread or toasted bread croutons. A drizzle of extra virgin olive oil on top will add extra flavor and make this dish a feast.
Possible variations: If you want to personalize your recipe, you can add other vegetables like zucchini or peas, or experiment with spices like paprika or thyme. You can also replace the chicken with turkey for a lighter version.
This chicken soup with tarragon is a perfect example of a simple and quick recipe, ideal for any time of the day. Whether you are a cello student or a cooking enthusiast, the result will always be delicious!
Total preparation time: 45 minutes
Cooking time: 30 minutes
Number of servings: 4
Ingredients:
- 2 medium carrots
- 2 tablespoons of sunflower or olive oil
- 500 g chicken breast (you can also use chicken thighs for a more intense flavor)
- 1 parsnip
- 2 medium onions
- 1 bell pepper (preferably red or yellow for added color)
- Juice of 1 lemon (about 50 ml)
- A handful of fresh tarragon (or 1-2 tablespoons of dried tarragon)
- Salt and pepper to taste
- Optional: 1-2 garlic cloves for extra flavor
Instructions:
1. Start by preparing the ingredients. Peel and chop the carrots and parsnip into small cubes. These vegetables will not only provide a pleasant texture to the soup but also a sweet taste that will perfectly complement the chicken.
2. Chop the onion and bell pepper. The onion will add sweetness, while the bell pepper will provide a note of freshness. If you want a more aromatic version, you can sauté the onion along with the chopped garlic at the beginning.
3. In a large pot, heat the two tablespoons of oil. Add the onion and bell pepper and sauté for 2-3 minutes until they become translucent. This technique will intensify the flavors and create the perfect base for the soup.
4. Add the cubed chicken breast and lightly fry until it changes color. This step is essential for adding rich flavor and ensuring the meat remains juicy.
5. Add the carrots, parsnip, and enough water (about 2 liters) to cover all the ingredients. Let the soup simmer over medium heat for 20-25 minutes. During this time, the flavors of the meat and vegetables will combine, and the soup will become a delight.
6. Once the vegetables are cooked, add the lemon juice, chopped fresh tarragon (or dried tarragon), and season with salt and pepper to taste. The tarragon adds a distinctive note with a slight anise flavor that will elevate the soup to a refined dish.
7. Let the soup simmer for another 5 minutes to allow the flavors to meld.
8. When ready, serve the soup hot, garnished with a few fresh tarragon leaves for added color and flavor.
Serving suggestion: You can accompany the chicken soup with tarragon with a slice of fresh bread or toasted bread croutons. A drizzle of extra virgin olive oil on top will add extra flavor and make this dish a feast.
Possible variations: If you want to personalize your recipe, you can add other vegetables like zucchini or peas, or experiment with spices like paprika or thyme. You can also replace the chicken with turkey for a lighter version.
This chicken soup with tarragon is a perfect example of a simple and quick recipe, ideal for any time of the day. Whether you are a cello student or a cooking enthusiast, the result will always be delicious!