Chicken, Tomato, and Tarragon Soup


Chicken, Tomato, and Tarragon Soup

Chicken, Tomato, and Tarragon Soup
Chicken, Tomato, and Tarragon Soup

When it is still summer and you have perfect tomatoes, this soup can do without the onion, bacon, and cream. But when there is a nip in the air, the bacon and cream will give it welcome substance. A slice of toasted bread, rubbed with a little garlic and placed in the bowl before ladling in the soup, makes a nice counterpoint by providing a contrasting texture.


– 1 onion, finely chopped (optional).

– 3 slices thick-cut bacon, cut into ¼-inch dice (optional).

– 1 quart chicken broth.

– 1½ pounds very ripe tomatoes, peeled and seeded, and finely chopped.

– 1 cup (½ inch) cubed cooked chicken, or 1 raw boneless, skinless chicken breast, cut into ½-inch cubes.

– 1 cup heavy cream.

– Leaves from 6 sprigs tarragon, chopped at the last minute.

– Salt.

– Pepper.


Step 1:
If you are making the cool-weather version, in a pot, cook the onion and bacon over medium heat, stirring regularly, for about 10 minutes, or until the bacon just begins to get crispy. Add the broth and bring to a simmer. If you are making the warm-weather version, skip the onion and bacon step and just bring the broth to a simmer.

Step 2:
Add the tomatoes and simmer gently for about 15 minutes. Add the chicken, cream, and tarragon. If using cooked chicken, simmer for about 1 minute, or until the liquid is piping hot and the chicken is heated through. If using raw chicken, simmer for about 4 minutes, or until the chicken is cooked. Season with salt and pepper.

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