How to make it

  • Rinse and press as much water as possible from chicken. Heat chicken in nonstick Dutch oven over medium heat. Saute dry, stirring, for about 3 minutes to dry out the chicken a bit. Turn heat to high-medium and stir about 2 tbsp olive oil into chicken. Continue to saute, stirring, for 3-5 minutes; add another 1 tbsp olive oil and saute, stirring, for about another 3 minutes. Chicken is done when it begins to look just a bit dry and stringy. Remove chicken to a bowl and set aside.
  • Add remaining olive oil and all vegetables to Dutch oven. Saute over medium-high heat, stirring constantly, until onions and garlic are translucent, about 5 - 7 minutes. Reduce heat to medium and dump chicken into vegetable mix, still stirring constantly. Saute together for about 3 minutes.
  • Pour chicken broth into the chicken veggie mix. Add the spices and stir thoroughly. Reduce heat to medium-low and keep on heat (it shouldn't actually bubble at all) for 15 minutes. Taste the broth; it may need more spices (I didn't exactly measure the first time). If more spice is needed, they should be added in this order: white pepper, dill, coriander. Tarragon should be the dominant flavor, with the others more subtle. Soup will be ready to serve after the 15-minute simmering, but letting it heat for another 15 minutes or so won't hurt.

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    luv this chicken soup print try and save thanks
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