Deliciously satisfying chicken and mushroom soup thickened with cream and enhanced with fresh tarragon.
7 people made this
1 cooked chicken breast, cubed
1 small onion, finely chopped
3 cloves garlic, finely chopped
675g fresh mushrooms, sliced
700ml chicken stock
3 tablespoons chopped fresh tarragon, divided
salt and freshly ground black pepper to taste
475ml double cream
Method Prep:20min › Cook:38min › Ready in:58min
Melt butter in a casserole pot over medium-high heat. Add chicken; saute until lightly browned, about 3 minutes. Add onion and garlic; saute until softened, about 5 minutes. Stir in mushrooms; saute until tender, 5 to 10 minutes. Pour in chicken stock and 2 tablespoons freshly chopped tarragon; reduce heat to low. Season with salt. Cover and simmer soup until flavours are combined, about 25 minutes.
Stir cream into the soup; cook until heated through but not boiling. Serve soup with pepper and the remaining tarragon on top.