The best chicken soup ever

29 Nov
The best chicken soup ever - really fills the house with delicious aromas

Chicken soup with tarragon and cheesy croutons

How good is a chicken soup on a cold, rainy day? This one’s really easy, you don’t need to pre-cook anything, you can just throw everything into the pot and turn it on.  I love the way this soup fills the house with its delicious aroma – it really gets the mouth watering. The tarragon makes a real difference – it doesn’t matter if you use dried tarragon out of a jar, the time it has to infuse brings out the flavour.


Serves 4

2L water

2 Tbsp powdered chicken stock (I use Vegeta)

1 onion, diced

2 cloves garlic, crushed

3-4 bay leaves

8-10 peppercorns

Salt to taste

4 chicken thigh fillets, diced

3 rashers bacon, diced

3 whole bacon rinds

1 large stick celery, sliced

1 large carrot, sliced

2 tsp fresh thyme

2 tsp fresh or dried tarragon

1 tsp fresh or dried rosemary

½ cup cream

Optional: other veges I might add sometimes are pumpkin, potato or mushrooms. Small pasta like risoni or vermicelli also make a hearty addition. Add pasta about 15 minutes before serving so they don’t get overcooked.

To serve:

Bread stick, sliced

Cheese slices


How to:

Bring the water to the boil, bung all the ingredients in except for the cream. Bring to the boil again, and then let it simmer gently for 30-45 mins.

To make the croutons, slice the bread stick to your desired thickness, place a slice of cheese on top, taking care not to hang over the edges of the toast. Place under a hot grill for 3-5 minutes, and keep an eye on it, so that it doesn’t burn. The cheese should bubble and go slightly brown.

Just before serving, stir in the cream and test if it needs any extra salt, stock powder, pepper etc. Take out the bacon rind and bay leaves before serving. (And watch out for the peppercorns – they bite!)

Place the cheesy croutons into the soup, or on the side.



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