Delicious restaurant-quality chicken mushroom soup recipe for those on the ketogenic or low-carb diet.
Ingredients
- 0.5 cups butter
- 1 cooked chicken breast , cubed
- 1 small white onion , finely chopped
- 3 cloves garlic , finely chopped
- 1.5 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
Instructions
-
1
Melt butter in a Dutch oven over medium-high heat. Add chicken; sauté until lightly browned, about 3 minutes. Add onion and garlic; sauté until softened, about 5 minutes. Stir in mushrooms; sauté 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 soup; cook until heated through but not boiling. Serve soup with pepper and remaining tarragon on top.
Nutrition Facts
Per serving
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