Ingredients58 m servings 531 cals
- 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 g fat; 8.2 g carbohydrates; 15.3 g protein; 179 mg cholesterol; 540 mg sodium. Full nutrition
ReviewsRead all reviews 7
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...
My hubby and I love this! we will definitely make this over and over again. flavour was fantastic and filled you up. Only thing I changed the second time I made this was use a little less of th...
This was absolutely delicious! I made it exactly as the recipe instructed and it was perfect. My daughter liked it so much she said she was going to eat it for breakfast and lunch the next day!