MUSHROOM CHICKEN SOUP

Mushroom Chicken Soup image

Joan Anderson of West Covina, California, shares this creamy soup featuring leftover cooked chicken. "Tarragon really brightens the flavor," she says. "I serve it as a main dish with crusty bread. It's fabulous!"

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 10

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Ingredients

1/4 cup chopped onion
1/4 cup sliced carrot
1 tablespoon canola oil
2 tablespoons 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

Steps:

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. , Reduce heat; stir in chicken, mushrooms and milk. Cover and simmer for 10-15 minutes or until heated through (do not boil).

Nutrition Facts : Calories 185 calories, Fat 6g fat (1g saturated fat), Cholesterol 39mg cholesterol, Sodium 760mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges