| Level: | Easy |
| Total: | 1 hr |
| Prep: | 10 min |
| Cook: | 50 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 large head garlic, cut in 1/2 horizontally through cloves
- 6 cups low-sodium chicken stock
- 1/2 cup fresh lemon juice, plus thin slices for garnishing
- 2 tablespoons chopped fresh tarragon leaves, plus more for garnishing
- Sea salt and freshly cracked black pepper
- 2 boneless skinless chicken breasts, preferably organic, cut into bite-size pieces
Instructions
- Preheat the oven to 400 degrees F.
- Put the garlic halves, cut side down, on a sheet of aluminum foil on a rimmed baking sheet. Add 2 tablespoons chicken stock and wrap the foil around the garlic, keeping the cut sides flat on the sheet tray. Roast until the garlic is very soft, about 30 minutes. Remove the garlic from the oven and let stand until cool enough to handle.
- Squeeze the soft garlic from the head with your fingers into a large saucepan. Whisk in 1 cup of the stock to loosen the garlic paste and put the pot over medium-high heat. Add the remaining stock, lemon juice, and chopped tarragon; season with salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat to a simmer and add the chicken. Cover and cook until the chicken is just cooked through, about 9 to 12 minutes.
- Ladle the soup into bowls and garnish with thin slices of lemon and a sprinkle of fresh tarragon leaves.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 172 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 26 g |
| Cholesterol | 66 mg |
| Sodium | 845 mg |
Reviews
I love this soup! I can’t wait to make it again and again with endless variations!
One of my favorite soups! I use basil instead of tarragon and add carrots, I put it in the crockpot to cook all day and add noodles when we’re ready to eat!
It was a little too much lemon for me, but I added fresh mushrooms and some lite soy sauce and it was great.
I thought this soup was good, but not great. It is easy to make and has nice flavor. I added brown rice to give it a little more texture. If I make it again, I will add some carrots and other veggies.
YUM! It helps that I love lemon, but this is such a tasty simple soup. My roasted garlic didn’t break up like I thought it should in the cup of broth, so I used an immersion blender before adding the rest of the ingredients. Other than that, very pleased.
Love it ! I have made this a few times i like to add veggies as well i add carrots, onion and a bit of tomato. i have added orzo, rice and more recently quinoa. Its the perfect base for creative soups !
Good- not fabulous, but light, easy and healthy. Added orzo.
I tried this soup this evening but with a few twists. I added carrots, celery, green onions, & no yoke noodles. I also added a dash of cinnamon & parsley. My famiy just loved it. I will make this again. The aroma of lemon & cinnamon in the house was wonderful. Next time I will try it with rice instead of noodles. Thank you & God bless you. :0
This is an excellent dish. I was not feeling well . . . and sitting on sofa watching Food Network and this recipe was being aired. I had been wanting chicken soup for about a week and when Claire created this recipe, I knew I had all the ingredients! My kids and husband loved it. Thank goodness, I have an herb garden because that fresh Tarragon chopped into the lemon broth gave it that comfy earthy feeling too. Perfect, perfect, perfect.
Loved this light soup! Perfect for spring exactly as is! If you want something heartier, add some quinoa or barley or a similar grain! Will definitely make this again soon!