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Lemon Tarragon Chicken Soup Recipe - This easy homemade chicken soup recipe with lemon and tarragon is the perfect lighter lunch recipe or dinner recipe, especially when fall finally arrives.
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Lemon Tarragon Chicken Soup Recipe: https://www.pauladeen.com/recipe/lemon-tarragon-chicken-soup/
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0:00
- Oh, I love tarragon.
0:02
I love the way tarragon taste.
0:05
Oh, Michael I'm making something that you're gonna like.
0:09
Michael could eat soup three times a day
0:12
and I am making a recipe
0:15
that I shared with y'all quite a few years back.
0:18
And for some reason we don't have any video
0:21
on this particular recipe
0:23
and somebody requested us to do this on some video tape.
0:30
So, that's what we're gonna do and it's chicken,
0:34
it's Lemon Tarragon Chicken Soup.
0:37
And we are gonna start back here at the stove.
0:47
It calls for like two thirds a stick of butter.
0:51
So, we're gonna melt our butter
0:55
and then we're gonna saute our leeks in our butter.
1:03
And then we gonna add some flour
1:04
to thicken our soup a little bit.
1:07
So, we're gonna melt our butter
1:10
and we gonna throw in our leeks
1:12
and we're gonna cook those until they are translucent.
1:19
And I love my brand new cookware, may I say?
1:23
I love the silver Eddie, init pretty?
1:26
- [Eddie] Yeah.
1:28
- [Paula] With the dimples.
1:30
Love it.
1:30
I always wanted dimples.
1:33
I used to sit in school with my pen,
1:35
- Trying to make dimples? - My pencil like this.
1:37
- Thinking, well, maybe I'll get a dimple.
1:39
(Paula and Eddie laughing)
1:42
That's when I was young and real stupid.
1:44
(Paula laughing)
1:47
All right, I've got our cream heated, over here.
1:51
And our liquid is gonna consist of a quart of heavy cream
1:56
that has been heated and then a quart of chicken stock.
2:02
So, this is gonna make a nice, nice pot of chicken soup.
2:09
Okay.
2:10
I'm gonna rush this and go ahead and pour my leeks in.
2:15
And that's three cups of sliced leeks.
2:24
And while that's heating up,
2:26
I'm gonna come over here and I'm gonna slice my tarragon.
2:32
(water running)
2:35
And I'm gonna need like a tablespoon of tarragon.
2:40
I just love this stuff.
2:51
I think Michael let in a fly with him coming and going.
2:58
I'm gonna take the bulk of the stem out.
3:09
And you just hold it and go in the opposite direction
3:17
up the stem and it comes off very easy.
3:21
It smells like licorice y'all.
3:24
Smells just like licorice.
3:26
So let's see.
3:30
Let's see if we can get ourself a tablespoon.
3:32
Wait, I feel 'em, feel the stems.
3:47
So, that looks like a tablespoon, dodnt?
3:52
Hmm.
3:55
When you start slicing it, it really does smell so good.
4:03
So, let's step back over here and see if our...
4:07
Yeah, it's starting to get hot.
4:09
The butter is almost melted.
4:12
I'm gonna cut this up, just a little bit.
4:17
And when those get kind of translucent...
4:19
Oh, that don't just smell good, Eddie?
4:21
- [Eddie] Yes, it does.
4:23
- Ah!
4:27
Hm, hm, hm, hm!
4:32
Love them.
4:36
That aroma is wonderful.
4:42
Now, this recipe calls for a chicken
4:46
and a whole chicken and I actually roasted it,
4:49
my chicken with ah...
4:52
(Paula laughing)
4:53
Michael's after the fly, now.
4:54
(Paula laughing)
4:57
You took our light away, didn't you, for a second?
5:00
Ah...
5:02
Now I forgot what I was saying, damn it!
5:07
Is that your phone Michael?
5:09
- [Theresa] It was mine.
5:09
- Theresa's phone.
5:11
Y'all are distracting me,
5:13
I can't think when I'm distracted.
5:15
(Paula laughing) - [Theresa] I'm sorry.
5:17
- What was I saying Eddie?
5:18
- [Eddie] You were talking about Michael liking chicken.
5:21
- Oh no, I was talking about about how I cooked my chicken.
5:23
- [Eddie] Oh, oh.
5:24
- I roasted it in the air fryer with lemon slices on it,
5:28
a little lemon pepper and salt.
5:30
So, you know, how ever you wanna cook your chicken,
5:34
is strictly up to you,
5:35
or you can pick up one that's been prepared
5:39
at your grocery store.
5:42
And I know the grocery store that I shop at,
5:45
they have a lemon, a lemon flavor chicken
5:50
that I really, really do like.
5:52
Do you, have you ever bought
5:54
- that kind of, Eddie? - Bought the lemon pepper,
5:55
- [Eddie] yeah.
5:56
- Yeah. - The lemon pepper,
5:56
- yes, it's really good.
6:03
This is gonna be yummy!
6:05
I just wish it was like 36 degrees outside Eddie,
6:11
I could get a lot more excited.
6:14
All right, so while we're waiting on that,
6:16
I'm gonna come over here and I am gonna zest a lemon.
6:28
(water running) I'll wash it first.
6:32
Did you get him Mikey?
6:34
- [Michael] No.
6:52
(leeks sizzling)
6:59
- [Paula] Looking good!
7:06
(grater rasping)
7:36
This is zesting good!
7:44
This is gonna be delicious with the lemon
7:49
and the tarragon and the leeks,
7:54
it's gonna be just a wonderful combination.
8:01
Okay, that's pretty good.
8:05
We got that bad boy pretty good.
8:08
I'll go ahead and throw our tablespoon of tarragon up there.
8:20
Okay, I think these are pretty much translucent,
8:28
so I'm gonna add our flour.
8:37
We're gonna stir that real good together,
8:41
'cause we don't want it to lump our liquid.
8:45
(leeks sizzling)
8:56
And I'm gonna gonna add a little salt.
9:02
And I'm gonna see if I can put my hands on my lemon pepper.
9:06
Ah, which I really do like that seasoning, if I can find it.
9:14
We're almost in our house, y'all,
9:18
and I'm actually gonna be going back to
9:23
a place for my seasonings.
9:26
So, I don't have to go through the this every time.
9:31
Heated cream, like a half a cup at a time.
9:40
And I'm gonna incorporate that fairly slow,
9:46
'cause like I said we do not want this to lump.
9:58
Hm.
10:01
dodnt that look good?
10:02
- [Eddie] Is it so, is it,
10:05
so you're adding cream,
10:06
- Uh huh? - so is it a...
10:11
- [Paula] A what?
10:12
- [Eddie] I'm trying trying to think,
10:13
what's the difference between like something
10:15
that has cream in it and just broth in it, but ah...
10:18
- [Paula] Well, it's gonna have both.
10:19
- Oh, okay so... - We're gonna have
10:21
- [Paula] the chicken broth...
10:22
- [Eddie] Okay.
10:23
- 'Cause that's what I mean, - And the cream.
10:24
- like clam chowder. - It does.
10:26
(Eddie laughing)
10:27
- But when we get through, alright, now I'm gonna slowly,
10:31
I love the poor spouts on my cookware.
10:35
That makes it so easy.
10:39
All right.
10:45
Um yeah so, so it is, it's a lot of cream,
10:50
but it's also a lot of chicken broth.
10:55
So, that'll kind of even everything out.
11:01
Now, I didn't,
11:04
I didn't heat the stock back up,
11:11
because I was mixing the heavy cream first
11:18
and it just mixes better if heat meets heat.
11:31
Okay.
11:33
I wonder if I got enough spoons going here.
11:35
(Paula laughing)
11:36
I think I do.
11:39
All right, so.
11:42
One quart of chicken broth.
11:50
- [Theresa] Oh, it smells fabulous.
11:50
- dodnt it smell good, Theresa?
11:55
All right and now, we're gonna put our tarragon
12:01
and our lemon zest.
12:11
So, I get every bit of it.
12:14
I don't remember, but I may come back and add some more,
12:21
some more tarragon to it.
12:24
All right, that's my lemon juice.
12:34
And now, I'm gonna add our chicken back in
12:44
and this is gonna be delicious.
12:48
- [Eddie] It looks so good.
12:49
- [Paula] dodnt it look good?
12:52
Oh, so nice and hearty and...
12:57
- [Eddie] Now, have you ever tried,
12:58
could you substitute the chicken out
13:00
for like fish, or crab, or...
13:06
- No.
13:07
- [Eddie] No?
13:08
- No, not really.
13:11
That's crab stew, I wouldn't put a chicken stock in it,
13:19
although you could, you could, you know,
13:22
there's no rules in the kitchen,
13:24
it's all about your tongue and what you like.
13:31
So, I think that's everything.
13:33
Let me take a look at this
13:36
and make sure I didn't leave anything out.
13:39
That's it.
13:42
That is it.
13:45
So, we'll just have to let that heat
13:52
and I'm gonna look for my lemon pepper,
13:54
(Paula laughing)
13:55
when we break for a second, I know I got some.
14:02
Oh, I can't wait to taste that,
14:04
can't wait to have a little bowl.
14:07
Even though it is 92 degrees outside.
14:09
(Paula laughing) - [Theresa] 82.
14:10
- 82?
14:12
But, it feels like what?
14:15
- [Theresa] Well it's so cold, I mean it's so hot
14:17
and we have nothing but rain!
14:19
So, it's so humid, it's ridiculous.
14:21
- I know, the hu... as Michael calls it, the "hummmadiddy".
14:25
The "hummadiddy".
14:27
All right, I finally found the lemon pepper seasoning salt.
14:33
So, you wanna be careful, 'cause this says lemon pepper,
14:37
but it's got a lot of salt in it too, so.
14:41
Don't wanna overdo it, but I'm satisfied now,
14:44
I knew I had some.
14:49
This soup is so yummy, y'all.
14:54
Eddie said it looked very artsy.
14:56
Whoa!
14:57
About dropped it.
14:59
And it does, it looks very artsy
15:04
and it's so delicious.
15:08
The leeks and the tarragon and then your chicken.
15:17
Hm, it's so good!
15:20
And I did find the lemon pepper y'all.
15:23
And you know, it's really,
15:27
even though it's called lemon pepper, it's salt.
15:32
It's another form of salt.
15:36
So, if you wanna use it,
15:40
then you might just wanna cut down on the regular salt
15:43
that's called for in the recipe.
15:48
But, I hope you all enjoy this,
15:50
this is one of those oldies, but goodies,
15:52
you know, from quite a few years back.
15:57
- [Eddie] It's very good.
15:59
- Eddie said it's very good.
16:01
Eddie is a savory eater, he loves savory.
16:05
I love it both.
16:07
Sweet and savory in any way I can get it.
16:09
(Paula laughing)
16:13
But, I know it's real hot outside,
16:16
but y'all just turn down the air conditioning,
16:18
enjoy your Lemon Tarragon Chicken Soup.
16:23
Love and best dishes.
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