Low-Carb Chicken and Mushroom Soup
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Description
Delicious restaurant quality soup for those on the ketogenic/low carb diet.
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
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.
Nutrition Facts
serving: 6 servings
calories: 530.8 kcal
carbohydrates: 8.2 g
protein: 15.3 g
saturated fat: 29.5 g
cholesterol: 179.2 mg
sodium: 539.8 mg
fiber: 1.4 g
sugar: 2.7 g
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