Chili's Chicken and Mushroom Soup

Chili’s Chicken and Mushroom Soup

Although this soup is no longer available on Chili’s menu, you can still enjoy this at home. A great way to use leftover chicken!

1/2 stick margarine
1/4 cup celery, diced
1/4 cup carrots, diced
1/4 cup yellow onions, diced
3 cups mushrooms, sliced
1/2 cup flour
5 1/2 cups chicken broth
pinch of dried tarragon
1/4 teaspoon thyme
1 teaspoon black pepper
1/2 teaspoon hot pepper sauce
1 teaspoon fresh parsley, chopped
3 cups half and half
1 1/2 teaspoons lemon juice
3/4 pound chicken, cooked and diced

Melt the butter on a large soup pot.
Add the vegetables and sauté until tender over medium heat.
Add the flour and stir constantly.
Slowly add the chicken broth.
Add herbs, pepper sauce and parsley to the pot and stir well. Simmer for 10 minutes.
Stir in the half and half, lemon juice and chicken. Bring to a simmer and cook 10 minutes.