Low-Carb Chicken and Mushroom Soup recipe

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Ingredients

½ cup butter
1 cooked chicken breast, cubed
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

Nutrition Info

530.8 calories
carbohydrate: 8.2 g
cholesterol: 179.2 mg
fat: 50.2 g
fiber: 1.4 g
protein: 15.3 g
saturatedFat: 29.5 g
servingSize: -
sodium: 539.8 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a Dutch oven over medium-high heat. Add chicken, saute until lightly browned, about 3 minutes. Add onion and garlic, saute until softened, about 5 minutes. Stir in mushrooms, saute until tender, 5 to 10 minutes. Pour in chicken stock and 2 tablespoons tarragon, reduce heat to low. Season with salt. Cover and simmer soup until flavors are combined, about 25 minutes.

  2. Stir cream into the soup, cook until heated through but not boiling. Serve soup with pepper and the remaining tarragon on top.

Recipe Yield

6 servings

Recipe Note

Delicious restaurant quality soup for those on the ketogenic/low carb diet.

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