Creamy Tarragon Chicken Ragout Soup

Why You’ll Love This Recipe

• Classic Hungarian comfort: creamy yet bright with fresh tarragon and lemon.
• Silky, spoon-coating broth with tender chicken and vegetables in every bite.
• Weeknight-friendly technique with simple pantry staples.
• Make-ahead friendly: add the creamy finish at the end for perfect texture.

Grocery List

• Produce: Onion, carrots, parsnip, celeriac (celery root), mushrooms, garlic, lemon, fresh tarragon, fresh parsley, frozen peas
• Dairy: Unsalted butter, sour cream, heavy cream
• Pantry: Neutral oil, chicken stock, dry white wine, all-purpose flour, bay leaf, dried tarragon (optional), kosher salt, black pepper

Full Ingredients

Chicken & Vegetables

• 1 tbsp neutral oil (sunflower or canola)
• 2 tbsp unsalted butter, divided
• 600 g boneless, skinless chicken thighs, cut into 1 cm cubes (about 1.3 lb)
• 1 medium yellow onion, diced (about 150 g)
• 2 medium carrots, sliced into 5 mm rounds (about 150 g)
• 1 small parsnip, halved lengthwise and sliced (about 80 g)
• 150 g celeriac, peeled and cut into 1 cm dice (about 1 cup)
• 250 g cremini or button mushrooms, sliced (about 3 cups)
• 2 cloves garlic, minced

Liquids & Seasoning

• 1/4 cup dry white wine (optional but recommended)
• 6 cups (1.4 L) low-sodium chicken stock
• 1 bay leaf
• 1 tsp dried tarragon (optional, boosts depth)
• 1 1/2 tsp kosher salt, divided, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste

Creamy Liaison (Habarás)

• 3/4 cup (180 g) full-fat sour cream, room temperature
• 1/4 cup (60 ml) heavy cream
• 3 tbsp (24 g) all-purpose flour
• 1/2 cup (120 ml) hot soup liquid for tempering

Finish & Garnish

• 2–3 tbsp fresh tarragon leaves, finely chopped
• 2 tbsp fresh flat-leaf parsley, finely chopped
• 2–3 tbsp freshly squeezed lemon juice (to taste), plus wedges for serving

Step-by-Step Instructions

Step 1: Prep everything first

Dice the chicken into 1 cm cubes. Chop all vegetables as listed. Bring sour cream to room temperature so it blends smoothly. Set a 5–6 quart (4.5–5.5 L) heavy pot over the stove and keep stock measured and ready.

Step 2: Sear the chicken

Heat 1 tbsp neutral oil and 1 tbsp butter over medium-high heat (about 375°F/190°C surface temperature). Season chicken with 1/2 tsp salt and a pinch of pepper. Add chicken in a single layer and sear, stirring occasionally, until just cooked through and lightly golden, 5–6 minutes. Transfer to a bowl; keep any juices.

Step 3: Build flavor with aromatics and mushrooms

Reduce heat to medium. Add remaining 1 tbsp butter. Stir in onion, carrots, parsnip, and celeriac with 1/2 tsp salt; cook until the onion turns translucent and vegetables start to soften, 6–7 minutes, stirring occasionally. Add garlic; cook 30 seconds until fragrant. Add mushrooms and cook until they release moisture and take on light color, 4 minutes. Deglaze with 1/4 cup white wine; scrape up browned bits and let alcohol evaporate, 60–90 seconds.

Step 4: Simmer the soup base

Pour in 6 cups chicken stock. Add bay leaf and dried tarragon (if using), plus the seared chicken and any juices. Bring to a gentle boil, then immediately reduce to a bare simmer at about 190°F/88°C. Cook uncovered until vegetables are tender and chicken is fully cooked, 15–18 minutes. Skim any foam for a cleaner broth.

Step 5: Add peas

Stir in 1 cup frozen peas and simmer 3–4 minutes until bright green and tender. Taste and season with another 1/2 tsp salt and pepper as needed.

Step 6: Make and add the creamy liaison (habarás)

In a bowl, whisk together sour cream, heavy cream, and flour until perfectly smooth. Ladle in 1/2 cup hot soup liquid while whisking to temper. Reduce the pot to low heat and, while stirring the soup in a slow swirl, pour in the tempered mixture. Keep the soup below a bare simmer, under 180°F/82°C, and stir gently for 2–3 minutes until slightly thickened and silky. Avoid boiling to prevent curdling.

Step 7: Finish with herbs and lemon

Turn off the heat. Stir in fresh tarragon, parsley, and 2–3 tbsp lemon juice. Taste and adjust salt, pepper, and lemon to your liking. Let rest 5 minutes, then ladle into warm bowls. Garnish with a few extra tarragon leaves and serve with lemon wedges.

Pro Tips

• Keep it gentle: once dairy is added, maintain the soup below 180°F/82°C to keep it smooth.
• Temper thoroughly: whisk in hot soup to the sour cream mixture before adding; this prevents lumps.
• Mushrooms matter: sauté until lightly browned for deeper flavor and better texture.
• Herb timing: add fresh tarragon at the end for bright, anise-kissed aroma; dried tarragon goes in during the simmer.
• Use thighs for tenderness, or swap in chicken breast added during the last 8–10 minutes of simmering to avoid overcooking.

Variations

• Gluten-free: replace flour with 1 1/2 tbsp cornstarch whisked into the sour cream and heavy cream; add off heat and warm gently until slightly thickened.
• Rotisserie shortcut: use 3 cups shredded cooked chicken; skip searing and add during Step 4’s last 5 minutes.
• Vegetarian tarragon ragout: use vegetable stock, add 300 g extra mushrooms, and 1 can white beans; finish the same way.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat to 160°F/71°C; do not boil. For best freezing results, freeze the soup base (through Step 5) up to 2 months. Thaw overnight, reheat to a simmer, then add the creamy liaison and fresh herbs/lemon just before serving.

Nutrition (per serving)

Approximate: 430 calories; 28 g protein; 25 g fat; 23 g carbohydrates; 4 g fiber; 860 mg sodium (varies with broth).