Low-Carb Chicken and Mushroom Soup

A rich addition to any keto diet, this satisfying chicken and mushroom soup is thickened with heavy cream and enhanced with fresh tarragon.

• Preparation Time: 20 mins
• Cooking Time: 38 mins
• Total Time: 58 mins
• Calories: 531 Calories

Ingredients

• ½ cup butter
• 2 cups heavy whipping cream
• 3 cups chicken stock
• salt and freshly ground black pepper to taste
• 1 ½ pounds fresh mushrooms, sliced
• 1 small white onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 cooked chicken breast, cubed
• 3 tablespoons chopped fresh tarragon, divided

Recipe Instructions

Step 1

Melt butter in a Dutch oven over medium-high heat. Add chicken; saute until lightly browned, about 3 minutes. Add onion and garlic; saute until softened, about 5 minutes. Stir in mushrooms; saute 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.

Step 2

Stir cream into the soup; cook until heated through but not boiling. Serve soup with pepper and the remaining tarragon on top.