Chicken and Green Bean Soup with Tarragon Recipe

Name: Chicken and Green Bean Soup with Tarragon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 1-pound box or bag organic frozen French-cut green beans; 2 tablespoons olive oil; 2 cloves garlic, chopped; 2 large potatoes, peeled and quartered lengthwise then sliced; 1 onion, chopped; Salt and pepper; 5 to 6 cups chicken stock from Poached Chicken, recipe follows; 3 cups chopped or bite-size pulled Poached Chicken, recipe follows; 2 large tomatoes, peeled and chopped or 2 cups canned tomatoes, chopped; 1 lemon, zested and juiced; 1/4 to 1/3 cup fresh tarragon leaves; French rolls or bread, toasted; 1 small chicken (2 1/2 to 3 pounds); 2 bay leaves; 2 cloves garlic, crushed; A few ribs celery from heart, coarsely chopped; A few sprigs parsley with stems; 1 carrot, coarsely chopped; 1 onion, quartered; Salt and peppercorns

Servings: persons

One 1-pound box or bag organic frozen French-cut green beans
2 tablespoons olive oil
2 cloves garlic, chopped
2 large potatoes, peeled and quartered lengthwise then sliced
1 onion, chopped
Salt and pepper
5 to 6 cups chicken stock from Poached Chicken, recipe follows
3 cups chopped or bite-size pulled Poached Chicken, recipe follows
2 large tomatoes, peeled and chopped or 2 cups canned tomatoes, chopped
1 lemon, zested and juiced
1/4 to 1/3 cup fresh tarragon leaves
French rolls or bread, toasted
1 small chicken (2 1/2 to 3 pounds)
2 bay leaves
2 cloves garlic, crushed
A few ribs celery from heart, coarsely chopped
A few sprigs parsley with stems
1 carrot, coarsely chopped
1 onion, quartered
Salt and peppercorns

1
Defrost the beans in the microwave and drain.
2
Heat the olive oil in a soup pot over medium-high heat.
3
Add the garlic, potatoes and onions, and season with salt and pepper.
4
Partially cover the pot and cook to soften, 8 to 10 minutes.
5
Add the green beans, stock, chicken and tomatoes, and bring to a simmer.
6
Taste and adjust the seasoning.
7
Cool and store for a make-ahead meal.
8
Reheat over medium heat.
9
To serve, add the lemon zest, lemon juice and tarragon.
10
Serve the soup with warm bread.
11
Place the chicken in a pot over a bed of bay leaves, garlic, celery, parsley, carrots and onions.
12
Sprinkle with salt and fill the pot with water to cover the chicken.
13
Sprinkle in a few peppercorns.
14
Bring the water to a boil, then reduce to a simmer and cook 45 minutes, turning occasionally.
15
Turn off the heat and cool the chicken in the broth.
16
Separate the meat from the bones and skin.
17
Reserve the meat and discard the bones and skin.
18
Strain the stock.

684

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: One 1-pound box or bag organic frozen French-cut green beans, 2 tablespoons olive oil, 2 cloves garlic, chopped, 2 large potatoes, peeled and quartered lengthwise then sliced, and more.

Yes, Chicken and Green Bean Soup with Tarragon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Green Bean Soup with Tarragon

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