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.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this