Chicken Artichoke Tarragon Soup
- 15m Prep Time
- 45m Cook Time
- 1h Ready In
A creamy chicken soup with artichoke hearts and pearl barley, flavored with tarragon and white wine. Pureed for a smooth texture, then finished with tender chicken pieces.
Ingredients
- 29.6 ml butter
- 1 shallot chopped
- 2 dried tarragon
- 2 skinless boneless chicken breasts cut into bite-size cubes
- 118 ml dry white wine
- 946 ml chicken broth or chicken stock
- water-packed artichoke hearts or quarters
- 118 ml uncooked pearl barley
- fresh tarragon for garnish
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 17.6 mg
- Iron: 0.7 mg
- Magnesium: 20.5 mg
- Phosphorus: 69.7 mg
- Potassium: 134 mg
- Zinc: 0.58 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml butter
- 2 dried tarragon
- 118 ml dry white wine
- 946 ml chicken broth or chicken stock
- water-packed artichoke hearts or quarters
- 118 ml uncooked pearl barley
Prepare
- Chop 1 shallot
- 2 skinless boneless chicken breasts, cut into bite-size cubes
- fresh tarragon, for garnish
Let's Cook
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Step 1.
Melt 2 tablespoons butter in a large pot over medium heat. Add the chopped shallot and 2 heaping tablespoons dried tarragon (or fresh tarragon if available). Sauté for 2–3 minutes until the shallot is softened and fragrant.
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Step 2.
Add the cubed chicken breasts to the pot. Sauté for 3–4 minutes, stirring occasionally, just until the chicken is lightly browned on the outside and picks up the flavor of the tarragon and shallot.
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Step 3.
Pour in ½ cup dry white wine. Cook for 1 minute, stirring to deglaze the pot and scrape up any browned bits from the bottom.
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Step 4.
Add 4 cups chicken broth or stock. Bring to a simmer, then reduce heat to low, cover, and let simmer for about 15 minutes, until the chicken pieces are cooked through. Using a slotted spoon, scoop the chicken out of the pot and set aside in a bowl.
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Step 5.
Add the drained artichoke hearts (10–12 ounces) and ½ cup uncooked pearl barley to the pot. Stir, then bring to a gentle simmer over low to medium heat. Cook uncovered for 15 minutes, stirring occasionally.
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Step 6.
Turn off the heat, cover the pot, and let the soup sit for 30 minutes. During this time, the barley will absorb liquid and expand. After 30 minutes, taste a barley grain to ensure it is softened; if not, let sit longer.
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Step 7.
Once the pot has cooled slightly (about 10 minutes), use an immersion blender to puree the soup mixture directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree, then return to the pot.
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Step 8.
Return the reserved cooked chicken pieces to the pot with the pureed soup. Heat over medium heat, stirring occasionally, until warmed through. Ladle into bowls and garnish with fresh tarragon leaves.