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Photo:Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Active Time:30 minsTotal Time:40 minsServings:6
Active Time:30 mins
Active Time:
30 mins
Total Time:40 mins
Total Time:
40 mins
Servings:6
Servings:
6
Cook Mode(Keep screen awake)Ingredients2tablespoonsunsalted butter3medium stalkscelery, finely chopped2mediumcarrots, thinly sliced1smallyellow onion, finely chopped8ouncescremini mushrooms, thinly sliced3mediumcloves garlic, finely chopped3cupsshreddedcooked chicken breast8cupsreduced-sodium chicken broth3tablespoonslemon juice1tablespoondried tarragon2teaspoonsdried basil1 1/4teaspoonssalt1/2teaspoonground pepper1 1/4cupsquick-cookingbrown rice(see Tip)1tablespoonfresh tarragonleaves
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsunsalted butter
3medium stalkscelery, finely chopped
2mediumcarrots, thinly sliced
1smallyellow onion, finely chopped
8ouncescremini mushrooms, thinly sliced
3mediumcloves garlic, finely chopped
3cupsshreddedcooked chicken breast
8cupsreduced-sodium chicken broth
3tablespoonslemon juice
1tablespoondried tarragon
2teaspoonsdried basil
1 1/4teaspoonssalt
1/2teaspoonground pepper
1 1/4cupsquick-cookingbrown rice(see Tip)
1tablespoonfresh tarragonleaves
Directions
Melt butter in a large Dutch oven over medium-high heat. Add celery, carrots and onion; cook, stirring occasionally, until slightly softened, about 4 minutes. Add mushrooms and garlic; cook, stirring occasionally, until most of the liquid from the mushrooms has evaporated, about 4 minutes.
Stir in chicken, broth, lemon juice, dried tarragon, basil, salt and pepper. Bring to a simmer over high heat. Stir in rice; cover, and reduce heat to low. Cook, undisturbed, until the rice is tender, 10 to 12 minutes.
Divide the soup among 6 bowls and top evenly with tarragon leaves.
To make aheadRefrigerate in an airtight container for up to 5 days or freeze for up to 3 months. Add broth as needed to loosen up the soup.
To make ahead
Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. Add broth as needed to loosen up the soup.
Nutrition InformationServing Size: 1 1/2 cupsCalories 287, Fat 8g, Saturated Fat 3g, Cholesterol 70mg, Carbohydrates 25g, Total Sugars 3g, Added Sugars 0g, Protein 28g, Fiber 3g, Sodium 675mg, Potassium 547mg
Nutrition Information
Serving Size: 1 1/2 cupsCalories 287, Fat 8g, Saturated Fat 3g, Cholesterol 70mg, Carbohydrates 25g, Total Sugars 3g, Added Sugars 0g, Protein 28g, Fiber 3g, Sodium 675mg, Potassium 547mg
Serving Size: 1 1/2 cups
Calories 287, Fat 8g, Saturated Fat 3g, Cholesterol 70mg, Carbohydrates 25g, Total Sugars 3g, Added Sugars 0g, Protein 28g, Fiber 3g, Sodium 675mg, Potassium 547mg
Frequently Asked Questions
Chicken breast is a great source of lean protein. Chicken breast also provides several micronutrients, including choline, vitamin B12, thiamin, vitamin B6, zinc and pantothenic acid (vitamin B5). Regularly eating chicken breast has been associated with a decreased risk of heart disease and diabetes.
Yes! Since this recipe has no gluten-containing ingredients, it is gluten-free.
Absolutely. In a pinch, we highly recommend using store-bought, plain (unflavored) rotisserie chicken in soup recipes that call for cooked chicken. In this recipe, the chicken is added toward the end of cooking when the heat is at a simmer, so the risk of overcooking the meat is minimal. Sincerotisserie chickencan be high in sodium, you may want to use less salt than we call for in this recipe.
You can substitute tarragon with another one of your favorite dried herbs, such as oregano, rosemary, basil, marjoram or dill. It won’t have the same flavor, but for this soup recipe, it should work just fine. One thing to remember is that dried herbs are stronger than fresh, so if you opt for a more pungent dried herb, taste carefully to avoid adding too much.
Yes, you can add leftover cooked brown rice or microwaveable brown rice, which will be delicious in this recipe. Add it at the end of the cooking time so you are just warming it up and not overcooking it.
We recommend using uncooked quick-cooking brown rice in this recipe. If you’re using regular brown rice, we recommend cooking it beforehand and adding it at the end, since it takes longer than 10 minutes to fully cook and become tender.
EatingWell.com, January 2024
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