Ingredients

The following ingredients have 4 Servings
  • 2 cups cooked chicken (see tip below for preparing chicken)
  • 2 tsp. kosher salt
  • 1/2 tsp. pepper
  • 2 Tbsp. vegetable oil
  • 3 Tbsp butter
  • 1 cup diced onion
  • 3 stalks celery (diced)
  • 1 Tbsp. minced garlic
  • 1/2 tsp. dried tarragon
  • 1/2 tsp. dried oregano
  • 2 tsp. paprika (can use less if you want it less spicy)
  • 1/2 cup and 2 Tbsp. flour
  • 8 cups chicken broth
  • 1 14.5 oz diced or crushed tomatoes in juice.
  • 3/4 cup whipping cream.

Instruction

  • Put oil and butter in a large pot over medium heat.
  • Saute onion, celery until onion is transparent, 6-7 minutes.
  • Add tarragon, oregano, garlic, and paprika, salt and pepper.
  • Cook and stir 3-4 minutes.
  • Slowly add flour. The flour will coat the veggies.
  • Once combined, slowly stir in chicken broth, stirring well as you pour in.
  • Bring to a boil and it will thicken.
  • Add tomatoes and cream.
  • Reduce heat to low and simmer for 20 minutes.
  • Add chicken and simmer 10 minutes more (this last step can be done right before serving if you have made the soup ahead of time)