Active Time:

30 mins

Total Time:

40 mins

Servings:

6

Nutrition Profile:

Nutrition Notes

Is Chicken Good for You?

. 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?

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.

, 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 , 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.

Ingredients

2tablespoons

unsalted butter

3medium stalkscelery, finely chopped

2mediumcarrots, thinly sliced

1smallyellow onion, finely chopped

8ouncescremini mushrooms, thinly sliced

3mediumcloves garlic, finely chopped

3cups shredded cooked chicken breast

8cupsreduced-sodium chicken broth

3tablespoonslemon juice

1tablespoondried tarragon

2teaspoonsdried basil

1 1/4teaspoonssalt

1/2teaspoonground pepper

1 1/4cups quick-cooking brown rice (see Tip)

1tablespoonfresh 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.

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.

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 cups

Calories 287, Fat 8g, Saturated Fat 3g, Cholesterol 70mg, Carbohydrates 25g, Total Sugars 3g, Added Sugars 0g, Protein 28g, Fiber 3g, Sodium 675mg, Potassium 547mg