Chicken Soup with Tarragon, Mushrooms, and Sour Cream
Chicken breast provides protein, while mushrooms make the soup feel fuller without grains or potatoes. Tarragon and lemon juice bring a fresher aroma, and sour cream softens the flavor. This soup works especially well for a hearty but not heavy homemade lunch.
Cut the chicken breast fillet (600 g) into small pieces, slice the mushrooms (200 g), dice the onion (80 g), and cut the carrot (100 g) into thin strips or small cubes. Prepare the tarragon (2 g), sour cream 30% (150 g), lemon juice (5 g), salt (8 g), and black pepper (2 g).
Place the chicken breast fillet (600 g), onion (80 g), and carrot (100 g) into a pot and pour in the water (1800 g). Bring the soup to a boil, skim if needed, and cook for about 10 minutes, then add the mushrooms (200 g) and tarragon (2 g) and continue cooking for another 12-15 minutes.
Lower the heat, stir in the sour cream 30% (150 g), lemon juice (5 g), salt (8 g), and black pepper (2 g), warm the soup for 2-3 minutes without hard boiling, and let it stand under the lid for 10 minutes. Serve it hot, when the chicken is fully cooked and tender.
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