Low-Carb Chicken and Mushroom Soup
A creamy and flavorful soup packed with chicken and mushrooms, perfect for a low-carb diet.
Ingredients
Base Ingredients
- 0.5 cup butter
- 1 piece 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
Instructions
- 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 for 25 minutes.
- Stir cream into soup; cook until heated through but not boiling.
- Serve soup with pepper and remaining tarragon on top.
Notes
For added flavor, consider garnishing with additional fresh herbs.