Name: Low-Carb Chicken and Mushroom Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Butter - ½ cup; Cooked chicken breast, cubed - 1; White onion, finely chopped - 1 small; Garlic, finely chopped - 3 cloves; Fresh mushrooms, sliced - 1 ½ pounds; Chicken stock - 3 cups; Chopped fresh tarragon, divided - 3 tablespoons; Salt and freshly ground black pepper to taste - 3 tablespoons; Heavy whipping cream - 2 cups

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Low-Carb Chicken and Mushroom Soup

1. Butter - ½ cup

2. Cooked chicken breast, cubed - 1

3. White onion, finely chopped - 1 small

4. Garlic, finely chopped - 3 cloves

5. Fresh mushrooms, sliced - 1 ½ pounds

6. Chicken stock - 3 cups

7. Chopped fresh tarragon, divided - 3 tablespoons

8. Salt and freshly ground black pepper to taste - 3 tablespoons

9. Heavy whipping cream - 2 cups

How to cook deliciously - Low-Carb Chicken and Mushroom Soup

1. Stage

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. Stage

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