Low-Carb Chicken and Mushroom Soup

Name: Low-Carb Chicken and Mushroom Soup
Total time: 40 min
Yield: 6 人数
Ingredients: 🧈 ½ cup butter; 🥛 2 cups heavy whipping cream; 🍗 1 cooked chicken breast, cubed; 🧅 1 small white onion, finely chopped; 🧄 3 cloves garlic, finely chopped; 🍄 1 ½ pounds fresh mushrooms, sliced; 3 tablespoons chopped fresh tarragon, divided; 🧂 Salt, to taste; 🌶 Ground black pepper, to taste; 3 cups chicken stock

コスト $15, 節約する $10

出典: Recommended by CookPal

40 分
6 人数
$15

Low-Carb Chicken and Mushroom Soup

コスト $15, 節約する $10

出典: Recommended by CookPal

40 分
6 人数
$15

材料

Dairy
- 🧈 ½ cup butter
- 🥛 2 cups heavy whipping cream
Protein
- 🍗 1 cooked chicken breast, cubed
Vegetables
- 🧅 1 small white onion, finely chopped
- 🧄 3 cloves garlic, finely chopped
- 🍄 1 ½ pounds fresh mushrooms, sliced
Herbs and Spices
- 3 tablespoons chopped fresh tarragon, divided
- 🧂 Salt, to taste
- 🌶 Ground black pepper, to taste
Liquid Base
- 3 cups chicken stock

手順

Melt butter in a Dutch oven over medium-high heat.

Add chicken and sauté until lightly browned.

Add onion and garlic; sauté until softened.

Stir in mushrooms; sauté until tender.

Pour in chicken stock and 2 tablespoons tarragon; reduce heat to low. Season with salt. Cover and simmer until flavors are combined.

Stir cream into the soup and cook until heated through, but not boiling.

Serve the soup, garnished with pepper and remaining tarragon on top.

栄養素

1人前あたり

🔥

531

カロリー

15
タンパク質
8
炭水化物
50
脂肪

💡 For a lighter version, use half-and-half instead of heavy cream.Adding a splash of dry white wine during simmering can elevate the depth of flavor.When reheating, do not boil the soup to preserve the creamy texture.