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Mustard, Tarragon, and Chicken Soup

  • 4 medium Chick Thighs, boneless/skinless
  • 1 cup Heavy Cream
  • 4 tbsp. Butter
  • 1 cup Coconut Milk (from the carton)
  • 4 oz. Cream Cheese
  • 1 1/2 tsp. Tarragon
  • 1 tsp. Mustard & Co.
  • 1/4 tsp. Garlic Powder
  • 1/4 tsp. Onion Powder
  • Salt and Pepper to Taste
  1. Season chicken thighs with salt and pepper and place in a pan over medium heat.
  2. Once chicken is browned, remove from the pan and shred with a fork.
  3. Add chicken to a pot along with the rest of the ingredients. Stir together well over medium-low heat.
  4. Once the soup begins to boil, reduce to low and let simmer for 1-2 hours.