Chicken Tarragon Soup

My grandma used to grow tarragon in her garden and while I distinctively remember tarragon’s very particular taste I can’t seem to remember what she would make with it. I haven’t had tarragon in many years until I recently came across a chicken tarragon soup. I put my own little twist to it and it turned out Ah-Mazing! Immanuel and I love soups and this is definitely our #1 favorite! So if you’re looking for something new to try, give this a chance: 

 

Ingredients:

(fyi — I typically measure my ingredients with my eyes and taste buds): 

– EVOO

– half an onion, finely chopped

– 300 g (11 oz) cooked shredded chicken breasts

– 3 cups of low sodium, fat free chicken broth or stock

– 3 tbsp chopped fresh tarragon

– 1/2 cup heavy cream (or less depeding how creamy you like it)

Preparation:

Coat a pan with the EVOO over medium high and fry the onion for a couple of minutes. Add the shredded chicken with the chicken broth and the chopped tarragon. Bring to a boil, then cover and simmer for 15-20 minutes. Add salt and pepper, as needed. Remove from stove and let cool. Then process in a blender (a food processor will do as well) until smooth. Et voila, it’s done! Super easy, fast and flavorful!

I also like to make my own croutons, ideally with the artisan flaxseed loaf from Trader Joe’s. Just coat a pan with EVOO (you may add some minced garlic if you wish), add the bread, sprinkle some salt and brown the croutons as needed.

Tips:

(1) Don’t be shy with the salt – the only other spice in the soup is the tarragon and the salt will help enhance its flavor.

(2) I like to blend it to a creamy consistency but you don’t have to if you prefer a little texture.

Bon appetit, kids!

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