Ingredients
1/6 cup butter
1/4 cup flour
2 celery stalks
1/2 large onion
2 large carrots
3/4 cup cream
3 1/2 cups chicken broth
1/2 bunch tarragon sprigs, leaves removed, and minced
2 Tablespoons tender lime green celery leaves (from the very center of the head), minced
1 Tablespoon chives, minced
1 lbs diced chicken breast
1 cups diced potatoes, (turnips and/or parsnip)
2 cups sliced mushrooms
1 Tablespoon dijon mustard
1/2 Tablespoon + 1/2 teaspoon salt
1/2 teaspoon pepper
Instructions
Melt the butter in your soup pot. Add the onions, carrots, celery, potatoes, and sweat these vegetables over medium heat for 10 minutes or so, stirring occasionally, until the onions are transparent the vegetables are starting to get tender.
Stir in the flour and continue cooking for 1-2 minutes, while stirring.
Add the broth, while stirring. Bring the pot to a boil. Scrape the bottom of the pan often while bringing it up to a boil. I like to use a flat-edged wooden spatula for this.
Reduce the pot to a simmer. Add the mushrooms, dijon, salt, and pepper. Continue simmering until all the vegetables almost completely tender.
Add the diced raw chicken and cream. Return to a simmer for about 5 minutes.
Add the chopped herbs. Taste and adjust seasoning if needed.
Serve!
Notes
If you would like to substitute the raw chicken for cooked left-over chicken, simply add it at the very end with the herbs. Likewise if you are adding leftover cooked vegetables or frozen peas and corn.
