Soup of the day 1

tarragon
Tarragon Chicken Soup

Ingredients:

300 g chicken breast (cut into 1,5 cm cubes)

3 carrots (chopped)

3 celery stalks (chopped)

5 button mushrooms (chopped)

1 small onion(finely chopped)

100 ml cream

2 tablespoon olive oil/coconut oil

1200 ml water or chicken stock

2 tablespoon fresh tarragon(finely chopped)

1 lemon

salt

pepper

Dutch oven

Preparation:

After cleaning(peeling and washing) the vegetables and chopping everything to similar size pieces, you can start heating up the oil and simmering the onion in the Dutch oven. When the onion is soft, throw the chicken cubes in, stirring frequently until white on all sides. Add the water or stock, salt to taste and bring it to boil. When it starts boiling, add the vegetables(mushrooms can be added a few minutes later) and tarragon. Simmer the soup for 20 minutes or until carrots are soft but not mushy. Add the cream, bring it to boil and immediately turn off the heat. Add a few drops of lemon juice to each bowl of soup. Serve hot 🙂

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