Ingredients
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½ cup butter
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1 cooked chicken breast, cubed
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1 small white onion, finely chopped
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3 cloves garlic, finely chopped
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1 ½ pounds fresh mushrooms, sliced
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3 cups chicken stock
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3 tablespoons chopped fresh tarragon, divided
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salt and freshly ground black pepper to taste
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2 cups heavy whipping cream
Directions
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Melt butter in a Dutch oven over medium-high heat. Add chicken; sauté until lightly browned, about 3 minutes. Add onion and garlic; sauté until softened, about 5 minutes. Stir in mushrooms; sauté until tender, 5 to 10 minutes. Pour in chicken stock and 2 tablespoons tarragon; reduce heat to low. Season with salt. Cover and simmer soup until flavors are combined, about 25 minutes.
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Stir cream into soup; cook until heated through but not boiling. Serve soup with pepper and remaining tarragon on top.
Nutrition Facts (per serving)
531 | Calories |
50g | Fat |
8g | Carbs |
15g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 531 | |
% Daily Value * | |
Total Fat 50g | 64% |
Saturated Fat 30g | 148% |
Cholesterol 179mg | 60% |
Sodium 540mg | 23% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 1g | 5% |
Total Sugars 3g | |
Protein 15g | 31% |
Vitamin C 4mg | 5% |
Calcium 78mg | 6% |
Iron 1mg | 6% |
Potassium 529mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.