Chicken Tarragon Soup

This creamy chicken tarragon soup is the perfect comfort food. I love the flavour of tarragon. And nothing goes quite as well with tarragon as chicken does. With chicken, tarragon, garlic, white wine and cream, this soup styled in the French tradition is perfect for cold nights or blustery days.

I love the flavour of tarragon. And nothing goes quite as well with tarragon as chicken does. With chicken, tarragon, garlic, white wine and cream, this soup styled in the French tradition is perfect for cold nights.

Ingredients

10g butter
1 Tablespoon olive oil
1 leek, finely sliced (140g)
3 large garlic cloves, finely chopped (20g)
1 small celery stick, diced (65g)
1 small carrot, diced (70g)
1 swede, diced (130g)
1/2 turnip, diced (50g)
1 cup of dry white wine
5 cups of chicken broth
400g chicken breast, thinly sliced
120g mushrooms, sliced
3 teaspoons dried tarragon
300ml cream

Method

Heat the oil and butter in a soup pot. Saute the leek for two minutes; add the garlic and saute for another two minutes. Add the celery, carrot, swede and turnip and saute for 3 – 5 minutes.

Add the white wine and simmer to reduce by half. Add the chicken stock and simmer for 30 minutes.

Add the chicken and mushroom and simmer for five minutes until the chicken is cooked. Add the tarragon and the cream and simmer for a few minutes.

To serve 

Serve with crusty bread.