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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!”
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    5 servings


  • 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).
Nutrition Facts
1 cup: 185 calories, 6g fat (1g saturated fat), 39mg cholesterol, 760mg sodium, 12g carbohydrate (8g sugars, 1g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

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