A perfect soup to transition you from winter to spring, this tarragon-dill chicken soup is bright but comforting.
Herby, lemony, with just a touch of creaminess, the dill-tarragon chicken soup is best served on a chilly spring evening.
This soup combines the comfort that comes from a rich, savory homemade chicken broth with the brightness of spring herbs and lemon juice. It’s a really lovely meal to have on days when it’s trying to feel like spring outside, but we just can’t quite shake the coldness of winter.
On days when you have time to devote to making homemade broth, this soup is a must. I especially love controlling how creamy it is by serving a lemon-spiked crème fraïche on the side.
No time to make homemade broth? Just buy a rotisserie and use a good-quality chicken broth. I love using Better than Bouillon for nights when I don’t have time for homemade.
How to make this Dill-Tarragon Chicken Soup
What you need
Chicken: I use a whole chicken to get a mix of white and dark meat in the broth, but you can use split chicken breasts, thighs, or leg quarters instead. Thighs or leg quarters will produce a fattier–albeit more flavorful–broth, so just keep that in mind.
Aromatics and vegetables: You’ll need a leek, yellow onion, celery, bay leaves, Yukon gold potatoes, frozen peas, and garlic.
Herbs and citrus: Fresh dill, fresh tarragon, and lemon
For serving: I finish with crème fraïche whisked with lemon juice and a few dill sprigs.
How to make it
Step 1: Prepare the chicken broth.
Simmer a whole chicken with salt, bay leaves, and garlic. Remove the chicken and garlic and continue reducing the broth to concentrate the flavor before straining it into a large bowl.
Step 2: Shred the chicken and mash the garlic.
Shred the cooked chicken and discard the bones (or reserve for stock). Squeeze the softened garlic from the skins and mash into a paste.
Step 3: Prepare the soup.
Sauté the leek, onion, and celery in olive oil until softened and fragrant. Layer in the potatoes and then add the broth, shredded chicken, and mashed garlic. Simmer until the potatoes are fork-tender.
Step 4: Finish the soup.
Stir in the peas, dill, tarragon, and freshly squeezed lemon juice. Simmer briefly to bring everything together.
Step 5: Make the crème fraîche.
Whisk crème fraîche with the remaining lemon juice and a pinch of flaky salt.
Step 6: Serve it up.
Ladle into bowls and top with a spoonful of crème fraîche and extra dill, if desired.
FAQ
Can I use rotisserie chicken instead?
Yes. Skip the broth step and use 8 to 10 cups of good-quality chicken stock. You can mince 5 cloves of garlic and add them with the potatoes. Shred an entire rotisserie chicken and add it when you would normally add the cooked chicken.
What does tarragon taste like?
Tarragon has a mild licorice or anise flavor. It’s subtle but adds a distinctive brightness that pairs especially well with chicken and cream-based finishes. It’s one of my favorite flavors of spring!
Can I make this ahead of time?
Yes! This soup tastes even better the next day. Store in the fridge for up to 4 days. Reheat gently on the stovetop. Keep the crème fraïche separate.
Can I freeze it?
Yes, but be sure to freeze the soup without the crème fraîche. Add the crème fraîche fresh when serving for the best texture.
What can I use instead of crème fraîche?
Sour cream or full-fat Greek yogurt both work well. Thin slightly with a little lemon juice if needed.
Tarragon-Dill Chicken Soup
Equipment
Ingredients
Chicken broth:
- 4.5- pound whole chicken (giblets reserved for another use)
- 5 teaspoons kosher salt
- 2 bay leaves
- 1 head garlic (top cut off and discarded; cloves left in paper)
- 12 to 16 cups water
Soup:
- 1 tablespoon extra virgin olive oil
- 1 leek (white and light green parts only; trimmed, thoroughly scrubbed, and sliced into rings)
- 1 yellow onion (peeled and diced)
- 2 ribs celery (trimmed and diced)
- 1½ pounds Yukon gold potatoes (peeled and diced into 1-inch cubes)
- 1½ teaspoons kosher salt (plus more to taste)
- 1 teaspoon black pepper (plus more to taste)
- 1 cup frozen peas
- ½ cup dill (loosely packed and finely chopped; fresh preferred or use 1 to 3 teaspoons dry)
- ¼ cup tarragon (loosely packed and finely chopped; fresh preferred or use ½ teaspoon to 1 teaspoon dry)
- 1 lemon (juiced; divided)
- ½ cup crème fraîche
- Pinch flaky sea salt
Instructions
Prepare the broth:
- Place the chicken in a large pot with 5 teaspoons kosher salt, 2 bay leaves, and 1 head of garlic. Cover with 12 to 16 cups water or enough to submerge the chicken. Bring to a boil. Reduce the heat to low and cover. Simmer for 1 hour 30 minutes or until the chicken is cooked through. Periodically skim the surface to remove foam and scum from the top of the broth.
Finish the broth:
- Carefully transfer the chicken to a large bowl. Remove the head of garlic and transfer it to a small bowl. Return the pot of broth to a rapid simmer over medium heat. Simmer, uncovered, for about 20 minutes to reduce the liquid and concentrate the flavors.
- Pour the broth into a large bowl through a fine-mesh sieve. Discard the solids and wipe out the pot. You should have 8 to 10 cups broth.
Shred the chicken and mash the garlic:
- Once the chicken is cool enough to handle, pick the meat from the bones and shred it with your fingers or roughly chop it with a knife. Reserve the skin and bones to make stock if you like.
- Carefully pop the garlic cloves from their skin and mash the cloves into a paste. Set aside.
Prepare the soup:
- Heat 1 tablespoon extra virgin olive oil in the pot over medium heat. Add the sliced leek, onion, and celery. Sauté for 6 to 8 minutes until fragrant.
- Add the potatoes and season with 1½ teaspoons kosher salt and 1 teaspoon black pepper.
Simmer the soup:
- Pour the prepared broth into the pot and bring to a boil. Reduce the heat to low and stir in the shredded chicken and mashed garlic. Simmer, uncovered, for 30 minutes or until the potatoes are fork-tender. Taste and adjust the seasonings to your preference.
Finish the soup:
- Add the frozen peas, chopped dill, chopped tarragon, and half the lemon juice. Simmer for 5 minutes.
Make the crème fraîche:
- Whisk together the crème fraîche and the rest of the lemon juice. Add a pinch of flaky sea salt. Sprinkle a few dill sprigs on top and set aside.
To serve:
- Ladle the soup into bowls and spoon créme fraîche on top of each bowl. Enjoy!
