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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Joan Anderson of West Covina, California, shares this creamy soup featuring leftover cooked chicken. âTarragon really brightens the flavor,â she says. âI serve it as a main dish with crusty bread. Itâs fabulous!â Ingredients:
1/4 cup chopped onion |
1/4 cup sliced carrot |
1 tablespoon canola oil |
2 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon dried tarragon |
1/4 teaspoon pepper |
4 cups chicken broth |
1-1/2 cups diced cooked chicken |
1 can (8 ounces) mushroom stems and pieces, drained |
1 cup evaporated milk |
Directions:
1. In a large saucepan, saute onion and carrot in oil until tender. Stir in the flour, tarragon and pepper until blended. Gradually add broth. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened.
2. Reduce heat; stir in chicken, mushrooms and milk. Cover and simmer for 10-15 minutes or until heated through (do not boil). Yield: 5 servings.
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