Low-Carb Chicken and Mushroom Soup

Name: Low-Carb Chicken and Mushroom Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
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

531

kcal

per serving

Prep

20 min

Cook

40 min

Total

60 min

Serves

Per serving 531 kcal Fat 50g Protein 15g Carbs 7g Net carbs 7g

AIngredients

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

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BMethod

Brown the chicken. Melt the butter in a Dutch oven over medium-high heat, add the cubed chicken, and cook until it's lightly browned, about 3 minutes.
Add the aromatics. Stir in the onion and garlic and cook until they've softened, about 5 minutes.
Cook the mushrooms. Add the mushrooms and cook until they're tender and have released their liquid, 5 to 10 minutes. It'll look like a lot of mushrooms at first, they cook down.
Simmer the soup. Pour in the chicken stock and 2 tablespoons of the tarragon, then reduce the heat to low. Season with salt, cover, and simmer until the flavors come together, about 25 minutes.
Stir in cream. Add the heavy cream and cook just until the soup is heated through. Don't let it boil, boiling can break the cream.
Garnish and serve. Ladle into bowls and top each with black pepper and the remaining tarragon.