KS Cowgirl Recipe | Low-Carb Chicken and Mushroom Soup

Delicious restaurant quality soup for those on the ketogenic/low carb diet.

Ingredients

• ½ cup butter
• 1 cooked chicken breast, cubed
• 1 small white onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 ½ 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

Cooking Directions

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

Nutrition Facts

• calories530.8
• carbohydrateContent8.2 g
• cholesterolContent179.2 mg
• fatContent50.2 g
• fiberContent1.4 g
• proteinContent15.3 g
• saturatedFatContent29.5 g
• sodiumContent539.8 mg
• sugarContent2.7 g