By Lizzie Post

Who says comfort food can’t be just a little gourmet, too? Herbed chicken and basmati rice take this traditional soup to the next level.


  • 2 cups brown basmati rice
  • 4 cups water
  • 1 tbsp unsalted butter
  • 12 cups chicken stock (if using water and bouillon, use 16 cups water and 10 bouillon cubes)
  • 4 chicken breasts, skinned and deboned
  • 2 large carrots cut in half
  • 1 large yellow onion cut in quarters
  • 2 ribs celery washed but whole
  • ½ small lemon
  • 1 tbsp dried or fresh tarragon
  • 1/2 tsp dried thyme
  • Salt & pepper to taste


  1. Set the two cups of brown basmati rice with 1 tbsp of unsalted butter into a pot with just under 4 cups of water. Cover, bring to a boil, boil for 2 minutes and turn down to simmer or low—keep covered. Cook until rice is fluffy (about 45 minutes).
  2. Place the chicken stock or water and bouillon cubes into a large soup pot, add the carrots, onion, and celery and bring to a boil.
  3. While boiling the stock, rub the chicken with ½ tbsp of tarragon and ¼ tsp of thyme as well as some salt and crushed black pepper.
  4. After boiling the broth for 5 minutes, add the chicken breasts whole. Cook until tender (15-20 minutes).
  5. Remove the chicken breast, onion, celery and carrot. Reduce heat to a simmer. Cut chicken and vegetables into bite-sized pieces. Return to the pot with ½ tbsp of tarragon, ¼ tsp of thyme, and the half lemon as well (the whole thing goes right in!).
  6. Allow to simmer until rice is done. You can remove the lemon after about 15 minutes depending on how much acidity you like.
  7. Salt and pepper to taste. Serve over ¼ – ½ cup of the rice and enjoy!