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Low-Carb Chicken and Mushroom Soup
Low-Carb Chicken and Mushroom Soup
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Indulgent keto chicken and mushroom soup with rich cream and fresh tarragon.
Ingredients:
  • 0.5 cup 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:
  • In a Dutch oven over medium-high heat, melt butter. Cook chicken until lightly browned, about 3 minutes. Add onion and garlic, cooking until softened, about 5 minutes. Add mushrooms, cooking until tender, 5 to 10 minutes. Pour in chicken stock and 2 tablespoons tarragon. Reduce heat to low, season with salt, cover, and simmer until flavors combine, about 25 minutes.
  • Gently swirl cream into soup, heating through without boiling. Sprinkle soup with pepper and the rest of the tarragon before serving.

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