Total Time
Prep 20 mins
Cook 8 mins

From Rachael Ray's 30 Minute Meals

Ingredients Nutrition


  1. Heat a large, deep skillet or a medium soup pot over medium high heat. Add extra-virgin olive oil and butter.
  2. Melt butter into oil then add the potatoes, onions, celery and carrots, adding them to the pot as you chop them.
  3. Add bay leaf and season veggies with salt, pepper and poultry seasoning, cook 5 to 6 minutes to soften them a bit.
  4. Add flour and cook another minute then whisk in wine and cook off a minute more.
  5. Add stock and put a lid on the pan or pot and raise heat to bring to a quick boil.
  6. Slide in chicken and cook 5 minutes.
  7. Stir in asparagus and cook 3 minutes more.
  8. Turn off heat and add the peas and tarragon.
  9. Stir to combine and adjust salt and pepper, to your taste.
  10. Ladle into bowls and serve with crusty bread for mopping.
Most Helpful

I liked this okay, but I don't know that I would necessarily make it again. It tasted like it needed something, so I actually served it with Tabasco sauce and that helped a little. It just didn't taste that different from your everyday chicken soup, which isn't a bad thing, but it wasn't quite what I expected. Anyway, thank you for posting.

bricookie55 July 16, 2007

My daughter, who's only 14 years old, decided she wanted to surprise my husband and I with a nice dinner. She loves to watch Rachel Ray and asked if I could pick up some groceries from the market. I brought her all the stuff she needed and in 30 minutes she had a complete meal. Although I supervised her while she cooked, I was totally shocked and mostly so impressed! It was delicious! My husband loves this recipe as well. Thank you Rachel Ray.

priscillamed July 10, 2007