Name: Tarragon Chicken and Wild Mushroom Bisque
Ingredients: 2 tablespoons unsalted butter; 4 cups sliced wild mushrooms; 1½ teaspoons fine sea salt, divided; 2 large leeks; white part only, chopped; 2 large ribs celery, chopped; 1 large shallot, chopped; 4 skinless chicken thighs; 1 teaspoon dried tarragon; 1 teaspoon poultry seasoning or dried sage; ½ teaspoon dried thyme; ½ teaspoon ground black pepper; 4 cups low-sodium chicken broth; ½ cup sour cream; 2 tablespoons finely chopped fresh parsley, for garnish

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How this works

Tarragon Chicken and Wild Mushroom Bisque

Instead of using starch or flour for thickening, this chicken soup gets its body from pureed vegetables. It’s a simple and nutritious technique that keeps the carbs low.

Course: Soup

Keyword: bisque, chicken bisque, chicken mushroom soup, chicken soup, mushroom bisque, mushrooms, soup, tarragon

Servings:

Calories: 244kcal

Author: Taffiny Elrod

Ingredients

2 tablespoons unsalted butter
4 cups sliced wild mushrooms
1½ teaspoons fine sea salt, divided
2 large leeks; white part only, chopped
2 large ribs celery, chopped
1 large shallot, chopped
4 skinless chicken thighs
1 teaspoon dried tarragon
1 teaspoon poultry seasoning or dried sage
½ teaspoon dried thyme
½ teaspoon ground black pepper
4 cups low-sodium chicken broth
½ cup sour cream
2 tablespoons finely chopped fresh parsley, for garnish

Instructions

Melt butter in a large pot over medium heat. Add mushrooms, sprinkle with ½ teaspoon salt, and cook until mushrooms release their liquid and begin to cook dry.
Remove ½ cup of cooked mushrooms; reserve for later.
Add leeks, celery and shallot to pot; continue to cook over medium heat, until vegetables are soft and translucent.
Add chicken thighs, dried herbs, remaining 1 teaspoon salt, pepper and broth. Raise heat to high, cover, and bring to a boil.
Once soup has begun to boil, reduce heat and simmer covered until chicken is completely tender and falling from the bone, 30–40 minutes. Remove chicken with a slotted spoon, and set aside to cool briefly.
With an immersion blender or regular blender, blend hot soup until completely smooth.
Pull chicken meat from bones, and shred into pieces. Return chicken and reserved mushrooms to pot, and heat soup to a simmer. Stir in sour cream and fresh parsley.
Divide among four bowls, and garnish with a dollop of sour cream, a slice or two of sautéed mushroom, and a sprig of fresh parsley, if desired.

Notes

Tip: Using chicken thighs on the bone adds more nutrition and more flavor to this soup, but you can use boneless chicken thighs if you prefer.

Nutrition

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