Everyday Meals

Low-Carb Chicken and Mushroom Soup


  • ½ cup butter
  • 1cooked 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; 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.

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