Chicken, Tomato, and Tarragon Soup


by: Ana Banana

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.


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serves: 6

1 onion (finely chopped) (optional)

3 slices thick-cut bacon (cut into 1/4-inch dice) (optional)

1 quart chicken broth

1 1/2 pounds very ripe tomatoes (peeled and seeded, and finely chopped)

1 cup (1/2 inch) cubed cooked chicken (or 1 raw boneless, skinless chicken breast, cut into 1/2-inch cubes)

1 cup heavy cream

6 leaves from sprigs tarragon, chopped at the last minute



Nutrition Facts
Chicken, Tomato, and Tarragon Soup

Servings Per Recipe: 6

Amount per Serving

Calories: 247

  • Total Fat: 16.8 g
  •     Saturated Fat: 6.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 43.1 mg
  • Sodium: 351.7 mg
  • Total Carbs: 15 g
  •     Dietary Fiber: 1.7 g
  •     Sugars: 4 g
  • Protein: 11.4 g

how is this calculated?

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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.

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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