Delicious restaurant-quality chicken mushroom soup recipe for those on the ketogenic or low-carb diet.
Ingredients
- butter: 0.5 cup
- chicken breast: 1 piece (cubed, cooked)
- white onion: 1 piece (chopped)
- garlic: 3 clove (chopped)
- ½ pounds fresh mushrooms: 1 piece (sliced)
- chicken stock: 3 cups
- fresh tarragon: 3 Tbsp (divided, chopped)
- salt and freshly ground black pepper: (to taste)
- heavy whipping cream: 2 cups
Metric Conversion
Stages of cooking
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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.
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Stir cream into soup; cook until heated through but not boiling. Serve soup with pepper and remaining tarragon on top.
