Chicken Broth Recipe

Chicken Broth with Tarragon and Tomatoes

I love a good Chicken Broth Recipe for those days when I crave something salty but light and even better if I can dunk crusty bread into it. Simple and delicious, the flavor combinations of tomato and tarragon works so well in this light soup. It makes a great light lunch or perfect starter with crispy bread rolls.

If you use a good quality chicken broth, then the resulting soup should have a clear orangish colour and the wegdes of cooked tomato delicately floating with the tarragon. It can be made more of a substantial soup by adding a handfull of thin noodles to bulk it up and add some more texture but the recipe doesn't call for it.

This Chicken Broth Recipe will easily feed 4 people.

• 2 litres good-quality chicken broth (homemade is best)
• 500g tomatoes, blanched, skin removed, and quartered
• 50g fresh tarragon
• 2 bunches spring onions, sliced
• grated rind from 1 lemon
• salt and freshly ground black pepper, to taste

1. Pour the broth in a deep pot and bring to the boil.

2. Add the tomato, tarragon, spring onion and lemon rind, and season well. Add thin noodles if you want to.

3. Simmer gently for about 20 minutes until the tomatoes are cooked and begin to break down. Serve the chicken broth while hot.