Chicken, mushroom and tarragon soup

    58 min

    Deliciously satisfying chicken and mushroom soup thickened with cream and enhanced with fresh tarragon.

    7 people made this

    Serves: 6 

    • 120g butter
    • 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

    Prep:20min  ›  Cook:38min  ›  Ready in:58min 

    1. 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.
    2. Stir cream into the soup; cook until heated through but not boiling. Serve soup with pepper and the remaining tarragon on top.

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