Low-Carb Chicken and Mushroom Soup

Name: Low-Carb Chicken and Mushroom Soup
Total time: 40 min
Yield: 6 Servings
Ingredients: 🧈 ½ cup butter; 🥛 2 cups heavy whipping cream; 🍗 1 cooked chicken breast, cubed; 🧅 1 small white onion, finely chopped; 🧄 3 cloves garlic, finely chopped; 🍄 1 ½ pounds fresh mushrooms, sliced; 3 tablespoons chopped fresh tarragon, divided; 🧂 Salt, to taste; 🌶 Ground black pepper, to taste; 3 cups chicken stock

Cost $15, save $10

Source: Recommended by CookPal

40 Min
6 Servings
$15

Low-Carb Chicken and Mushroom Soup

Cost $15, save $10

Source: Recommended by CookPal

40 Min
6 Servings
$15

INGREDIENTS

Dairy
- 🧈 ½ cup butter
- 🥛 2 cups heavy whipping cream
Protein
- 🍗 1 cooked chicken breast, cubed
Vegetables
- 🧅 1 small white onion, finely chopped
- 🧄 3 cloves garlic, finely chopped
- 🍄 1 ½ pounds fresh mushrooms, sliced
Herbs and Spices
- 3 tablespoons chopped fresh tarragon, divided
- 🧂 Salt, to taste
- 🌶 Ground black pepper, to taste
Liquid Base
- 3 cups chicken stock

STEPS

Melt butter in a Dutch oven over medium-high heat.

Add chicken and sauté until lightly browned.

Add onion and garlic; sauté until softened.

Stir in mushrooms; sauté until tender.

Pour in chicken stock and 2 tablespoons tarragon; reduce heat to low. Season with salt. Cover and simmer until flavors are combined.

Stir cream into the soup and cook until heated through, but not boiling.

Serve the soup, garnished with pepper and remaining tarragon on top.

NUTRIENTS

Per 1 serving

🔥

531

Calories

15
Protein
8
Carbs
50
Fats

💡 For a lighter version, use half-and-half instead of heavy cream.Adding a splash of dry white wine during simmering can elevate the depth of flavor.When reheating, do not boil the soup to preserve the creamy texture.