Chicken-Tarragon Soup

Chicken-Tarragon Soup

Delicious, savory soup that is perfect for warming you up on a cool winter's day!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people


  • 3 tbsp Mariposa Farms Fresh Tarragon
  • 3 3/4 cup chicken stock
  • 1 cup cooked chicken cubed
  • 2 tbsp butter/margarine
  • 2 tbsp flour
  • 1 egg yolk
  • 1/4 cup light cream
  • 1 1/2 tbsp lemon juice
  • 1 tsp pepper
  • 1 tsp salt


  • Pick most of the leaves off of the tarragon sprigs and set aside.
  • Heat the stock, and add the stalks with remaining leaves.
  • Boil, then cover and remove from heat.
  • Melt butter/margarine in a pan.
  • Add flour and stir until blended to a smooth paste.
  • Pour the stock through a strainer into the paste and simmer 3-4 minutes, stirring constantly.
  • When smooth and blended, beat the egg yolk in a bowl with cream and stir in a few spoonfuls of the hot soup until you have about 1 cup.
  • Slowly pour this mixture into the pan, stirring constantly.
  • Do NOT boil.
  • Add the lemon juice, salt and pepper.
  • Chop the reserved tarragon leaves and scatter on top.
  • Let stand a few minutes before serving.