Ingredients

• 0.5 cups butter
• 1 cooked chicken breast , cubed
• 1 small white onion , finely chopped
• 3 cloves garlic , finely chopped
• 1.5 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

Instructions

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

Nutrition per serving