The tarragon chicken soup recipe is basic in the lives of the Hungarians. It can be made and consumed in several ways in all seasons of the year. Not to be missed from family lunch.
Cut the chicken breast in small chunks. Heat a little oil in a large pot, add the chopped onion and garlic cook until translucent then add chicken breast chunks and fry until white. Season with salt and pepper.
Cut the vegetables into cubes and add to the chicken. Then pour over the water and cook under cover.
When the meat is almost done add the mushrooms and greenpeas, cook until all vegetable and the meat are tender.
Pour the heavycream in a little bowl add 3 to 4 laddle of soup, combine well and pour it back to the chicken soup.
Add tarragon anddried or fresh chopped parsley towards the end of the cooking.
When it boils again, turn the heat off and squeeze in the lemonjuice and enjoy!
NOTES
The above figures assume a cup with a volume of 250 ml.