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.
- 4 tablespoons butter
- 1 cup onion, chopped
- 1 cup celery, chopped, including leaves
- 4 tablespoons all-purpose flour
- 5 cups low sodium chicken broth
- 3 chicken bouillon cubes
- 2 teaspoons tarragon, dried
- 1 teaspoon thyme, dried
- 1⁄2 teaspoon black pepper
- 3 -4 cups chicken breasts, cooked and chopped
- 1⁄2 cup mushroom, sliced (canned is okay)
- 1 (12 ounce) can evaporated milk
- 1⁄2 cup sliced almonds, toasted
- salt and pepper, to taste
- Melt butter over medium heat in large saucepan or Dutch oven. Add onion and celery; cook 5-6 minutes until vegetables are softened.
- 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.
- Add tarragon, thyme and pepper; let simmer 10-15 minutes.
- If mixture looks too thin, sprinkle a little flour into it; stir well until flour is incorporated.
- Add chicken breast, mushrooms and almonds; bring to boil over medium-high heat; reduce heat and let simmer 5-10 minutes.
- Before serving, add evaporated milk and let heat through. Season with additional salt and pepper and serve with almonds sprinkled on top, if desired.