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Mushroom Chicken Soup

 Mushroom Chicken Soup
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!”
5 ServingsPrep/Total Time: 30 min.


  • 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


  • 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). Yield: 5
  • servings.
Nutritional Facts: 1 cup (prepared with reduced-sodium broth and fat-free evaporated milk) equals 185 calories, 6 g fat (1 g saturated fat), 39 mg cholesterol, 760 mg sodium, 12 g carbohydrate, 1 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.