In a large pot, heat olive oil over medium heat. It should shimmer but not smoke. Add the diced onion, carrots, and celery. Sauté for about five minutes, stirring occasionally, until the vegetables soften and the onion turns translucent. The mix should smell heavenly.
Pour in the chicken stock, then add the tarragon, salt, pepper, and bay leaves. Increase the heat to bring the mixture to a boil, then reduce it back to a simmer.
Once boiling, add the quinoa, brown rice, or broken spaghetti. Stir well, ensuring the grains are submerged. Allow to simmer for about twenty minutes or until the grains are tender. You want to ensure they are al dente without losing their bite.
As the soup cooks, check the consistency and taste. Adjust salt and pepper as needed. It’s important to find the right balance that compliments the dish.
After twenty minutes, remove the pot from the heat. Stir in the fresh lemon juice and the zest of one lemon. This is where the magic happens, and the flavors brighten up.
Gently fold in the cooked and shredded chicken. Ensure it gets evenly distributed throughout the soup.
Finally, sprinkle in the chives for a pop of color and fresh flavor. Give it one last stir.
Serve the soup hot, garnished with additional chives if desired. Enjoy each warm spoonful while the soup is at its peak.
For extra comfort, consider serving with crusty bread or a side salad. It’s the perfect way to enjoy a cozy meal.
Store leftovers in an airtight container in the refrigerator. Reheat gently on the stove when you’re ready to enjoy it again.
