Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

This is adapted from a soup served at one of our local restaurants - I decided to try to replicate it one day and ended up liking my version better than the restaurant's! It's excellent with some crusty bread and a fresh tossed salad.

Ingredients Nutrition

Directions

  1. Melt butter over medium heat in large saucepan or Dutch oven. Add onion and celery; cook 5-6 minutes until vegetables are softened.
  2. Add flour and stir over medium-high heat, making a roux, 3-4 minutes. Add chicken broth and boullion; bring to boil and let thicken, then reduce heat.
  3. Add tarragon, thyme and pepper; let simmer 10-15 minutes.
  4. If mixture looks too thin, sprinkle a little flour into it; stir well until flour is incorporated.
  5. Add chicken breast, mushrooms and almonds; bring to boil over medium-high heat; reduce heat and let simmer 5-10 minutes.
  6. Before serving, add evaporated milk and let heat through. Season with additional salt and pepper and serve with almonds sprinkled on top, if desired.