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Delicious restaurant-quality chicken mushroom soup recipe for those on the ketogenic or 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
Directions
Step 1
Melt butter in a Dutch oven over medium-high heat. Add chicken; saut? until lightly browned, about 3 minutes. Add onion and garlic; saut? until softened, about 5 minutes. Stir in mushrooms; saut? 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 soup; cook until heated through but not boiling. Serve soup with pepper and remaining tarragon on top.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 531 | |
| % Daily Value * | |
| Total Fat50g | 64% |
| Saturated Fat30g | 148% |
| Cholesterol179mg | 60% |
| Sodium540mg | 23% |
| Total Carbohydrate8g | 3% |
| Dietary Fiber1g | 5% |
| Total Sugars3g | |
| Protein15g | |
| Vitamin C4mg | 22% |
| Calcium78mg | 6% |
| Iron1mg | 6% |
| Potassium529mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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