Return to Chicken Soup Recipes

 

Creamy Chicken Tarragon Soup

4 star rating
 

Add a Photo

Submitted by: Kolb

 

This creamy soup is easy to whip up and is a great way to utilize leftovers.
 

Ingredients

  • Leftover chicken carcass
  • 4 chicken bouillon cubes
  • 1 small onion
  • 4 stalks celery, sliced
  • 1 medium potato, peeled and diced
  • 1 cup frozen corn
  • 1 cup heavy cream (or half and half)
  • 1 cup milk (can use skim, but won't be as creamy)
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 tbsp dried parsley
  • 2 tsp dried tarragon
  • 1/2 tsp black pepper
  • 1 tsp salt (optional)
  • 2 hard boiled eggs, chopped

Save Recipe

Interact

 
Method

Boil chicken carcass with bouillon cubes until you get a rich broth, about 2-3 hours. Remove from broth and remove any skin or bones with a slotted spoon. When cool enough to handle, remove chicken from bone and set aside for soup. Use 6 cups of broth and add onion, celery, potato and corn. Simmer 20 minutes until vegetables are tender. Add chicken, add cream and milk. Meanwhile, combine flour and butter in small sauce pan on medium low heat. When soup is once again at a slight boil, add butter and flour. Stir until thickened. Add seasonings and chopped egg.

 

Notes: This soup has a very mild, but delightful flavor. It is very different.

 

Number of Servings: 6-8

 

Submitted by: Kolb ()

Comment
 
 

Advertisement