Chicken Tarragon Soup

Chicken Tarragon Soup satisfies all the senses and cravings when it comes to comfort food. Incredibly easy to make, ready in no time.
But before we get talking about the soup itself, you might wonder…

What is Tarragon?

Tarragon is a fragrant herb in the sunflower family (surprising, right?) with long, slender leaves that bring a lot of flavor to recipes. There are three main types—Russian, Mexican, and French—but the one you’ll most often find in grocery stores, and the variety I used for this recipe, is Mexican tarragon. This variety has a flavor that’s both sweet and slightly bitter, with a hint of anise. It pairs beautifully with chicken, fish, and shows up often in soups and sauces. In this Chicken Tarragon recipe, the herb is the star that ties everything together, giving the soup that “just right” herbal note that makes it so irresistible.

Why You’ll Love This Chicken Tarragon Soup

• Rich, comforting flavor – A creamy chicken soup infused with fresh or dried tarragon for a delicate, aromatic taste.

• Wholesome ingredients – Made with chicken, leeks, celery, and onion for a nourishing bowl that’s both hearty and healthy.

• Perfect balance of creamy and light – Heavy cream gives a smooth, velvety texture while lemon juice and white wine brighten every bite.

• Elegant yet simple – A French-inspired chicken soup that feels gourmet but comes together with everyday ingredients.

• Seasonal flexibility – Fresh tarragon in the summer or dried tarragon year-round means you can enjoy it anytime.

• Family favorite – Kid-friendly flavors with the option to adjust creaminess and herb levels to suit everyone’s taste.

Ingredients in Chicken Tarragon Soup

• 1 large yellow onion – peeled and finely chopped for a sweet, aromatic base.

• 3 cloves garlic – minced to add depth and rich savory flavor.

• 1 leek – sliced and rinsed well; leeks bring a delicate, mild onion taste.

• 2 stalks celery – sliced for crunch and earthy undertones.

• 2 tablespoons olive oil – for sautéing the vegetables and adding healthy richness.

• 1 ½ pounds bone-in chicken pieces – chicken thighs or drumsticks work best for tender meat and full flavor.

• 1 ½ cups dry white wine – adds brightness and depth to the broth.

• 2 ½ teaspoons dried tarragon (or 3 tablespoons fresh tarragon) – the signature herb that gives this soup its distinctive flavor.

• 3 ½ cups chicken broth – homemade or store-bought, this forms the hearty soup base.

• 1 cup heavy cream – creates a luxuriously creamy texture.

• 3 teaspoons lemon juice – balances the richness with a fresh citrus note.

• Sea salt and freshly ground black pepper, to taste – enhances and rounds out all the flavors.

Okay, let’s get this soup going. First, onions, garlic, and leeks are sautéed until the onions turn soft and the garlic is wonderfully fragrant. Then in goes the celery, which I like to add afterward so it keeps just a hint of its raw, fresh flavor. Fresh or dried tarragon comes next, followed by chicken thighs and all the broth ingredients. The base is a flavorful mix of white wine, chicken broth, lemon juice, and a splash of cream. Together, with the richness that comes from the chicken bones, the result is a broth that’s creamy yet light—comforting without being too heavy.

After the soup has simmered for 30 to 45 minutes, take out the chicken, shred or chop it, and stir it back in for a hearty, rustic version. If you’d like something a bit more elegant, blend the soup base with an immersion blender until silky smooth before adding the chicken back. This gives you a rich, velvety texture (the version shown in my photos). Both styles are delicious—my family couldn’t pick a favorite and agreed each had its own appeal. In the end, it’s all about personal preference.

You can also adjust this Chicken Tarragon Soup if you prefer it a little brothier—for dunking bread or crostini, or even to stretch it into an extra serving. I’ve included simple instructions in the recipe notes for increasing the soup base while it cooks.

I’ve made this soup countless times lately, fine-tuning it until it had just the right balance of textures and flavors, all while keeping the steps incredibly simple. The recipe works beautifully on the stovetop or in a slow cooker, and it will easily adapt to a pressure cooker too. The chicken simmers right in the broth until perfectly tender, but if you’re short on time (or have leftover chicken handy), you can make the base and stir in the cooked chicken at the end for a comforting meal in about 20 minutes.

Chicken Tarragon Soup FAQs

Can I use boneless chicken instead of bone-in?
Yes, boneless chicken breasts or thighs work, but bone-in pieces add more flavor to the broth.

Should I use fresh or dried tarragon?
Either works! Use dried for convenience or fresh for a brighter flavor. If using fresh, add it near the end of cooking.

What can I substitute for tarragon?
If you don’t have tarragon, good alternatives include dill, fennel fronds, basil, oregano, marjoram, or even a pinch of anise seeds for that subtle licorice note. Each swap will slightly change the flavor, but the soup will still be delicious.

Can this soup be made ahead of time?
Absolutely. The flavors deepen as it sits. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Will the cream curdle in the soup?
Not when cooked gently on the stovetop or in a slow cooker. If using a pressure cooker, add the cream at the end before serving.

Fresh Tarragon vs. Dried Tarragon

• Fresh Tarragon – Add it near the end of cooking, about 5–10 minutes before the soup is done. This keeps the bright, delicate flavor from fading. Use about three times the amount of dried called for in the recipe.

• Dried Tarragon – Add it early in the cooking process so it has time to release its flavor and infuse the broth. Dried herbs are more concentrated, so use less than fresh.

Whether you’re craving a cozy weeknight dinner or looking for an elegant soup to serve guests, this Chicken Tarragon Soup brings the perfect balance of comfort and sophistication. The creamy broth, tender chicken, and subtle herbal notes make it a dish you’ll return to again and again. Pair it with crusty bread for dipping, or enjoy it on its own as a satisfying meal. However you serve it, this timeless recipe is sure to warm both the kitchen and the table.

Pin

Print Recipe

4.93 from 13 votes

Chicken Tarragon Soup

This creamy Chicken Tarragon Soup combines tender chicken, leeks, celery, and onion simmered in a rich broth with white wine, lemon, and tarragon. A comforting yet elegant soup that’s perfect for any season.

Course Soups and Stews

Keyword chicken soup, tarragon, winter soup

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 562

Author Sally Humeniuk

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• 1 large yellow onion
• 3 cloves garlic
• 1 leek
• 2 stalks celery
• 2 Tbsp olive oil
• 1 pounds boneless chicken thighs
• 1 ½ cups dry white wine
• 2 ½ tsp dried tarragon or 3 tablespoons fresh
• 3 1/2 cups chicken broth
• 1 cup heavy cream
• 3 tsp lemon juice
• sea salt and fresh black pepper, to taste

Instructions

• Peel and finely chop onion and garlic cloves. Slice the leek and carefully rinse any dirt from the leek. Slice the celery.
• Add olive oil to a large soup pot and add the onion, garlic, and leek. Cook until the onion is softened, about 4 minutes. Add the celery, chicken thighs, wine, tarragon and broth. Bring to a boil. Lower the heat to medium and add heavy cream, and lemon juice. Simmer over medium heat, stirring occasionally, turning the chicken once or twice. Cook until the chicken is thoroughly cooked, about 30 minutes.
  1 large yellow onion, 3 cloves garlic, 1 leek, 2 stalks celery, 2 Tbsp olive oil, 1 pounds boneless chicken thighs, 1 ½ cups dry white wine, 2 ½ tsp dried tarragon, 3 1/2 cups chicken broth, 1 cup heavy cream, 3 tsp lemon juice
• Remove the chicken from the pot and pick the meat off the bone. Return the meat to the soup, add the salt and pepper. Taste and add more salt to taste, if needed.
  sea salt and fresh black pepper,

Instant Pot Instructions

• Set Instant Pot to Sauté. Heat olive oil, then add onion, garlic, leek, and celery. Cook for 4–5 minutes until softened.
  1 large yellow onion, 3 cloves garlic, 1 leek, 2 Tbsp olive oil, 2 stalks celery
• Pour in the white wine and scrape up any browned bits from the bottom of the pot.
  1 ½ cups dry white wine
• Place chicken pieces in the pot along with broth, dried tarragon (or fresh later), salt, and pepper.
  1 pounds boneless chicken thighs
• Lock the lid, set valve to Sealing, and cook on High Pressure for 15 minutes. Allow 10 minutes of natural release, then quick release any remaining pressure.
• Remove chicken, discard bones and skin, and shred the meat.
• Stir in cream and lemon juice. Return shredded chicken to the pot and adjust seasoning to taste.
  1 cup heavy cream, 3 tsp lemon juice, sea salt and fresh black pepper,
• For a silky texture, blend the broth with an immersion blender before adding chicken back in. Add fresh tarragon in the last few minutes if using.

Slow Cooker Instructions

• Heat the olive oil in a skillet over medium heat. Add the onion, garlic, and leek, and cook for 3–4 minutes until softened and fragrant. Transfer to the slow cooker.
  1 large yellow onion, 3 cloves garlic, 1 leek
• Add the celery, chicken thighs, white wine, chicken broth, and dried tarragon (if using fresh, wait until the last 10 minutes of cooking). Season lightly with salt and pepper.
  2 stalks celery, 1 pounds boneless chicken thighs, 1 ½ cups dry white wine, 2 ½ tsp dried tarragon, 3 1/2 cups chicken broth, sea salt and fresh black pepper,
• Cover and cook on Low for 7–8 hours or High for 4–5 hours, until the chicken is tender and cooked through.
• Stir in the heavy cream and lemon juice. Taste and adjust seasoning with more salt and pepper if needed.
  1 cup heavy cream, 3 tsp lemon juice
• For a silky texture, use an immersion blender to puree the broth before adding the chicken back in. Add fresh tarragon during the last 10 minutes if using.

Notes

 

• For more broth: use 4 cups broth, 1 ¾ cups wine, 3 tsp tarragon, and 1 ¼ cups cream.
• Fresh tarragon: use 2–3 Tbsp, added in the last 10 minutes.

Nutrition Facts

Chicken Tarragon Soup

Amount Per Serving

Calories 562 Calories from Fat 369

% Daily Value*

Fat 41g63%

Saturated Fat 18g113%

Cholesterol 142mg47%

Sodium 752mg33%

Potassium 570mg16%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 3g3%

Protein 18g36%

Vitamin A 1465IU29%

Vitamin C 22.2mg27%

Calcium 104mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from The Winter Table