This chicken and rice soup is the epitome of cozy vibes in a bowl, with dried tarragon stealing the show. Dried tarragon has a more muted flavor than fresh, providing a mellow flavor that complements the other ingredients beautifully. Instant brown rice is a massive timesaver. To cut down even further on prep time, look for pre-chopped mirepoix (carrots, onions and celery) in the produce aisle where prepped vegetables are sold.

Ingredient

• 2 tablespoons unsalted butter

• 3 medium stalks celery, finely chopped

• 2 medium carrots, thinly sliced

• 1 small yellow onion, finely chopped

• 8 ounces cremini mushrooms, thinly sliced

• 3 medium cloves garlic, finely chopped

• 3 cups shredded cooked chicken breast

• 8 cups reduced-sodium chicken broth

• 3 tablespoons lemon juice

• 1 tablespoon dried tarragon

• 2 teaspoons dried basil

• 1 1/4 teaspoons salt

• 1/2 teaspoon ground pepper

• 1 1/4 cups quick-cooking brown rice (see Tip)

• 1 tablespoon fresh tarragon leaves

Direction

1. Melt butter in a large Dutch oven over medium-high heat. Add celery, carrots and onion; cook, stirring occasionally, until slightly softened, about 4 minutes. Add mushrooms and garlic; cook, stirring occasionally, until most of the liquid from the mushrooms has evaporated, about 4 minutes.
2. Stir in chicken, broth, lemon juice, dried tarragon, basil, salt and pepper. Bring to a simmer over high heat. Stir in rice; cover, and reduce heat to low. Cook, undisturbed, until the rice is tender, 10 to 12 minutes.

3. Divide the soup among 6 bowls and top evenly with tarragon leaves.