Description
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
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 soup until flavors are combined
- about 25 minutes.
- Stir cream into soup; cook until heated through but not boiling. Serve soup with pepper and remaining tarragon on top.
Prep Time: 20 mins
Cook Time: 38 mins
Total Time: 58 mins
Servings: 6