Prep Time::20 mins
Cook Time::40 mins
Total Time:: 1 hr
Servings::6
Ingredients
½ cup butter
1 cooked chicken breast, cubed
1 small white onion, finely chopped
3 cloves garlic, finely chopped
1 ½ pounds fresh mushrooms, sliced
3 cups chicken stock
3 tablespoons chopped fresh tarragon, divided
salt and freshly ground black pepper to taste
2 cups heavy whipping cream
Directions
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.
Stir cream into soup; cook until heated through but not boiling. Serve soup with pepper and remaining tarragon on top.