Photo Credit: Aaron Colussi

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.

By: Taffiny Elrod

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Tarragon Chicken and Wild Mushroom Bisque

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: 4
Calories: 244kcal
Author: Taffiny Elrod

Ingredients

  • 2 tablespoons unsalted butter
  • 4 cups sliced wild mushrooms
  • 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

Calories: 244kcal | Carbohydrates: 16g | Protein: 18g | Fat: 13g | Sodium: 1039mg | Fiber: 2g | Sugar: 4g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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