Recipe Details
Ingredients
-
½cupbutter
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1cooked chicken breast, cubed
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1smallwhite onion, finely chopped
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3clovesgarlic, finely chopped
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1 ½poundsfresh mushrooms, sliced
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3cupschicken stock
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3tablespoonschopped fresh tarragon, divided
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salt and freshly ground black pepper to taste
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2cupsheavy whipping cream
Cooking 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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories531 | |
| % 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.
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