Rating: 5 stars 4.9
44 Ratings
  • 5 star values: 40
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Delicious restaurant quality soup for those on the ketogenic/low carb diet.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Stir cream into the soup; cook until heated through but not boiling. Serve soup with pepper and the remaining tarragon on top.

Nutrition Facts

531 calories; protein 15.3g; carbohydrates 8.2g; fat 50.2g; cholesterol 179.2mg; sodium 539.8mg. Full Nutrition
Advertisement