With the changing of the seasons, my thoughts have started to turn to soups. I think this soup perfectly suits this time of year, it is warming but still light, and contains one of my favourite flavour pairings - chicken and tarragon.
The best thing about this recipe is that it takes no time at all to put together, and as with many soups, it is even more delicious the next day.
First prepare your vegetables for the base of the soup. Finely chop the onions and cube the carrots.
Pour a little oil into your large pot, add the vegetables and cook over a low heat until the onion turns translucent.
Add the chicken stock and bring to the boil. Reduce to a simmer and leave to cook while you prepare the chicken.
Chop the chicken thighs into bite sized pieces. I use skinned and boned thighs from my local butcher, if you ask yours I'm sure they'll have them. If not, you can always have a go at skinning and boning them yourself, which, while tricky is not impossible.
Heat a little oil to the frying pan, add the chicken and cook until just cooked through. Leave to one side.
Add the tarragon to the soup base, stalks and all. Let the tarragon soften in the hot liquid for a couple of minutes and then blend together. I use my trusty stick blender but you can ladle in into a standing blender too.
Once everything has been smoothly blended together add the splash of milk. This adds a slight creaminess to the soup that I like, but feel free to leave it out.
Add the chicken to the pot and season. Simmer the soup for 15 mins to allow all the flavours to mingle.
Serve hot with bread. Great for lunch or dinner.