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Low-Carb Chicken and Mushroom Soup

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

1

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

2

Add chicken and sauté until lightly browned.

3

Add onion and garlic; sauté until softened.

4

Stir in mushrooms; sauté until tender.

5

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

6

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

7

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.