Ingredients
Scale
- 2 tbsp olive oil
- 2 medium onions, diced
- 2 large carrots, diced
- 2 celery stalks, dice
- 3 garlic cloves, dice
- 1/2 cup tarragon, roughly chopped and divided
- 1/2 cup parsley, roughly chopped and divided
- 1/4 cup flour
- 1 cup white wine
- 4 to 5 cups chicken broth
- 1 3-4 lb chicken
- zest and juice of 1 lemon
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup bulgur wheat
- 1 large bunch watercress, roughly chopped
- creme fraiche, for serving
Instructions
- Heat olive oil in a large soup pot or dutch oven. Add onion, carrot, celery, and garlic and saute over medium heat for 7 minutes.
- Add 1/4 cup of the tarragon and 1/4 cup of the parsley. Stir to combined. Next add the flour and mix until veggies are coated. Cook another two minutes.
- Add the wine. Then place the chicken in the pot and add the chicken stock. Add the pepper, salt and lemon zest. Bring the mixture to a boil. Then reduce heat and cover. Cook for 30 minutes.
- Check the chicken. If it wasn’t fully submerged, turn it. Cover the pot and cook another 30 minutes.
- Transfer chicken to a large cutting board to cool. Skim the chicken fat from the top of the soup. Add the bulgur wheat, watercress, and juice from 1/2 lemon. Simmer the soup for 15 minutes.
- Once the chicken is cool, shred the meat and discard the skin and bones. Return the meat to the pot and warm through. Garnish with remaining tarragon and parley reserving some for the individual bowls.
- Serve with a dollop of creme fraiche and remaining herbs.