Chicken, tarragon and corn soup
Summary
Looking to whip up a hearty, flavorful dish that combines comfort with nutrition? Chicken, tarragon and corn soup is your answer. This delectable dish marries the robust flavors of chicken and tarragon with the sweetness of corn, giving you a culinary experience like no other.
Ingredients
- Chicken breast: 2 (400g [metric])
- Fresh tarragon: 2 tbsp chopped (30 ml [metric])
- Corn kernels: 1 cup (240 ml [metric])
- Chicken stock: 4 cups (960 ml [metric])
- Onion: 1 medium-sized, finely chopped
- Garlic cloves: 2, minced
- Olive oil: 2 tbsp (30 ml [metric])
- Salt: to taste
- Black pepper: to taste
- Water: 2 cups (480 ml [metric])
Time
Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes
Serves: 4
Nutritional Facts (Per Serving)
- Calories: 250 kcal
- Protein: 28g
- Carbs: 16g
- Fat: 8g
- Saturated Fat: 1g
- Sodium: 650mg
- Fiber: 2g
- Sugar: 3g
Instructions
- Begin by heating the olive oil in a large pot over medium heat.
- Add the finely chopped onion, sautéing until it becomes translucent, which should take around 5 minutes.
- Introduce the minced garlic, stirring frequently to ensure it doesn’t burn, for about 1-2 minutes.
- Gently place the chicken breasts into the pot, seasoning them with salt and black pepper.
- Pour the chicken stock and water over the chicken. This will help in cooking the chicken and forming the soup’s base.
- Allow the mixture to come to a boil, then reduce heat and let it simmer for about 20 minutes.
- After the chicken has cooked, remove it from the pot and shred it into bite-sized pieces.
- Return the shredded chicken to the pot.
- Add the corn kernels and the fresh tarragon to the mix, letting it simmer for an additional 10 minutes to marry all the flavors.
- Perform a taste test, adjusting the salt and pepper if necessary.
- Once you’re satisfied with the taste, switch off the heat and let it sit for a couple of minutes before serving.
Tips
- If you’re a fan of a creamier soup, consider blending half of the corn kernels before adding them to the pot.
- Fresh tarragon works best in this chicken, tarragon and corn soup, but if you’re in a pinch, dried tarragon can be a suitable alternative.
- While shredding the chicken, be sure to check for any bones.
- If you want to add some heat, a touch of cayenne pepper or a chopped chili pepper can be a good addition.
Serving Suggestions for your Chicken, tarragon and corn soup
Serve the chicken, tarragon and corn soup hot, garnished with a sprig of fresh tarragon. If you’re aiming for a heartier meal, consider pairing it with a crusty whole-grain bread or a light salad. Drinking a glass of cold iced tea can be a delightful accompaniment. Enjoy every spoonful and let the diverse flavors tickle your palate.
On AH7, our goal is always to provide you with recipes like chicken, tarragon and corn soup that aren’t just delicious but also nutritious. Food should fuel your body, and with recipes like this, you’re set on the right path! Happy cooking!
CHICKEN, TARRAGON AND CORN SOUP
Looking to whip up a hearty, flavorful dish that combines comfort with nutrition? Chicken, tarragon and corn soup is your answer. This delectable dish marries the robust flavors of chicken and tarragon with the sweetness of corn, giving you a culinary experience like no other.
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Nutritions
Nutrition Facts
CHICKEN, TARRAGON AND CORN SOUP
Amount per Serving
Calories
250
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Sodium
650
mg
28
%
Carbohydrates
16
g
5
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
28
g
56
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Chicken breast: 2 400g [metric]
- Fresh tarragon: 2 tbsp chopped 30 ml [metric]
- Corn kernels: 1 cup 240 ml [metric]
- Chicken stock: 4 cups 960 ml [metric]
- Onion: 1 medium-sized finely chopped
- Garlic cloves: 2 minced
- Olive oil: 2 tbsp 30 ml [metric]
- Salt: to taste
- Black pepper: to taste
- Water: 2 cups 480 ml [metric]
Instructions
- Begin by heating the olive oil in a large pot over medium heat.
- Add the finely chopped onion, sautéing until it becomes translucent, which should take around 5 minutes.
- Introduce the minced garlic, stirring frequently to ensure it doesn’t burn, for about 1-2 minutes.
- Gently place the chicken breasts into the pot, seasoning them with salt and black pepper.
- Pour the chicken stock and water over the chicken. This will help in cooking the chicken and forming the soup’s base.
- Allow the mixture to come to a boil, then reduce heat and let it simmer for about 20 minutes.
- After the chicken has cooked, remove it from the pot and shred it into bite-sized pieces.
- Return the shredded chicken to the pot.
- Add the corn kernels and the fresh tarragon to the mix, letting it simmer for an additional 10 minutes to marry all the flavors.
- Perform a taste test, adjusting the salt and pepper if necessary.
- Once you’re satisfied with the taste, switch off the heat and let it sit for a couple of minutes before serving.
Notes
TIPS If you’re a fan of a creamier soup, consider blending half of the corn kernels before adding them to the pot. Fresh tarragon works best in this chicken, tarragon and corn soup, but if you’re in a pinch, dried tarragon can be a suitable alternative. While shredding the chicken, be sure to check for any bones. If you want to add some heat, a touch of cayenne pepper or a chopped chili pepper can be a good addition. SERVING SUGGESTIONS Serve the chicken, tarragon and corn soup hot, garnished with a sprig of fresh tarragon. If you’re aiming for a heartier meal, consider pairing it with a crusty whole-grain bread or a light salad. Drinking a glass of cold iced tea can be a delightful accompaniment. Enjoy every spoonful and let the diverse flavors tickle your palate.
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