Ingredients58 m servings 531
- 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.
- Stir cream into the soup; cook until heated through but not boiling. Serve soup with pepper and the remaining tarragon on top.
Per Serving: 531 calories; 50.2 8.2 15.3 179 540 Full nutrition
ReviewsRead all reviews 14
So delicious! I had leftover chicken that I didn't have any plans for and found this recipe. I eat low-carb/keto, so this was perfect! I made a half batch and the ingredient amounts were spot on...
The soup was really good! I didn't have fresh tarragon so I used dried but I still wanted the green in my soup so I put in some fresh spinach. When I served it, I topped it off with a little bi...
Great low carb -keto recipe! Did not change a thing. Everyone loved it. Thanks for sharing.
Excellent! I seasoned my chicken breast with garlic powder & sea salt prior to sautéing it. I used 4 garlic cloves instead of 3 (I love garlic!!!) It actually enhanced the flavor of the soup, in...
Excellent. I was like others and didn’t change a thing. It was easy to make and we all loved it. This recipe is definitely a keeper.
Excellent taste! Easy to make. I used pre-cooked smoked, shredded chicken. Other than that shortcut, followed the recipe as written. Very nice. Next time I might pulse a cup in the blender and r...
Super tasty and very popular at my house. I love mushrooms and this was enough to satisfy my strongest craving for them. Very rich soup - I'll definitely be making this again!