Yummy chicken meatball and shroom soup.

Chicken Meatball and Mushroom Soup

Oooo. Dip those balls in my hot broth.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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What You’re Gonna Need:

  • ½ cup butter
  • 12 chicken meatballs store bought or homemade (recipe coming soon)
  • 1 small white onion finely chopped
  • 3 cloves garlic finely chopped
  • 1 ½ pounds fresh mushrooms sliced
  • 3 cups chicken stock
  • 3 tablespoons chopped fresh tarragon divided
  • salt and freshly ground black pepper to taste
  • 2 cups heavy whipping cream

What Ya Gotta Do:

  • Melt some butter in a Dutch oven or big pan or skillet or whatever ya gots. Who’s to judge?
  • Toss in those plump, juicy chicken meatballs and give ’em a little sauté action until they’re lightly bronzed and looking oh-so-tempting. 5 minutes? Yeah, 5 minutes.
  • Add the dynamic duo of onions and garlic to the party. Get them to be nice and softened,.
  • Throw in those mushrooms and let them get all cozy and tender, like they’re snuggling up in a warm, buttery blanket.
  • Pour in the chicken stock and a sprinkle of tarragon (2 tablespoons), turning down the heat and tp let the whole shebang simmer away for around 25 minutes.
  • Stir in some cream and add a dash of pepper and a little more tarragon on top, just to keep things interesting. (but don’t let it boil. Get almost there to achieve perfection.)
  • Eat it!

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