Lemon Tarragon Chicken Ragout Soup with Zucchini | Refreshing Summer Soup

Finely chop the onion and garlic, slice the carrots into thin rounds, and cut the zucchini and button mushrooms into wedges/slices. Dice the chicken breast fillet into 2 cm pieces.

Heat the olive oil and butter in a deep pot, then sauté the onion and garlic until translucent.

Add the diced chicken breast and cook until opaque. Then add the carrots and mushrooms, and sauté together for a few minutes.