Chicken & Tarragon Soup

on Wed 16 Mar


  • 25g butter
  • 1 large onion sliced finely
  • 2tbsp plain flour
  • 850ml chicken stock
  • Finely grated zest and juice of ½ lemon
  • 225g cooked, skinless & boneless chicken – chopped                                    
     **I used uncooked chicken thighs -roasted them with the onion & tarragon-MJ
  • 1tbsn chopped fresh tarragon
  • 150ml double cream
  • Salt & white pepper
  • Garnish – Lemon Zest, Tarragon, Sliced Radishes 
  1. Melt butter in large lidded saucepan
  2. Add sliced onion & sweat covered and shake at regular intervals
  3. Add flour stir and cook for approx.. 1 minute                             **for a change add a little white wine with the stock-MJ
  4. Gradually add stock to flour mixture stirring all the time, heat until thickened                                                                                                                  
  5. Season
  6. Add lemon zest & juice cover and simmer for a short while
  7. Add chicken & tarragon & simmer for about 5 minutes.
  8. Cool a little
  9. Add cream, adjust seasoning re heat but be careful cream doesn’t separate/
  • Garnish with tarragon, lemon zest, sliced radishes 

We tasted the following wines with this recipe

Chateau La Tour de Chollet - Blanc sec Exceptionel Blanc Sec

Domaine Grangette - Picpoul de Pinet

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