Meat & Poultry Chicken Chicken Soup Chicken Rice Soup One-Pot Chicken & Rice Soup 4.5 (2) 2 Reviews This chicken and rice soup is the epitome of cozy vibes in a bowl, with dried tarragon stealing the show. Dried tarragon has a more muted flavor than fresh, providing a mellow flavor that complements the other ingredients beautifully. Instant brown rice is a massive timesaver. To cut down even further on prep time, look for pre-chopped mirepoix (carrots, onions and celery) in the produce aisle where prepped vegetables are sold. By Amanda Stanfield Amanda Stanfield Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie. EatingWell's Editorial Guidelines Published on January 23, 2024 Tested by Craig Ruff Tested by Craig Ruff Craig Ruff was first exposed to professional food service while working for an event center at the business school he was attending. There, he was responsible for maintaining the kitchen for caterers. He has been a lifelong cook, and followed his passion through culinary school and to working in restaurants. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Photo: Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley Active Time: 30 mins Total Time: 40 mins Servings: 6 Nutrition Profile: Sesame-Free Diabetes-Appropriate Nut-Free Dairy-Free Soy-Free High-Protein Egg-Free Gluten-Free Nutrition Notes Is Chicken Good for You? 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. Is Rice Healthy? Rice is a staple in many cultures, and yet we’re often told it’s bad for us by low-carb advocates. The truth is that rice, especially brown rice, is a healthy source of carbohydrates and nutrients. Brown rice provides you with fiber, plant-based protein, vitamins, minerals and antioxidants. Is This Recipe Gluten-Free? Yes! Since this recipe has no gluten-containing ingredients, it is gluten-free. Tips from the Test Kitchen Can I Use Rotisserie Chicken? 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. Since rotisserie chicken can be high in sodium, you may want to use less salt than we call for in this recipe. Is There a Substitute for Dried Tarragon? 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. Can I Use Leftover Cooked Brown Rice or Microwaveable Brown Rice? 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. Frequently Asked Questions Do You Need to Cook the Rice Before Adding It to the Soup? 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. Additional reporting by Carrie Myers, M.S. and Linda Frahm Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley Ingredients 2 tablespoons unsalted butter 3 medium stalks celery, finely chopped 2 medium carrots, thinly sliced 1 small yellow onion, finely chopped 8 ounces cremini mushrooms, thinly sliced 3 medium cloves garlic, finely chopped 3 cups shredded cooked chicken breast 8 cups reduced-sodium chicken broth 3 tablespoons lemon juice 1 tablespoon dried tarragon 2 teaspoons dried basil 1 1/4 teaspoons salt 1/2 teaspoon ground pepper 1 1/4 cups quick-cooking brown rice (see Tip) 1 tablespoon fresh tarragon leaves 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. Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley 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. Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley Divide the soup among 6 bowls and top evenly with tarragon leaves. 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 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 EatingWell.com, January 2024 Rate It Print