Low-Carb Chicken and Mushroom Soup

Name: Low-Carb Chicken and Mushroom Soup
Total time: 40 min
Yield: 6 จำนวนจาน
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

แชร์

ค่าใช้จ่าย $15, บันทึก $10

แหล่งที่มา: Recommended by CookPal

40 นาที
6 จำนวนจาน
$15

Low-Carb Chicken and Mushroom Soup

แชร์

ค่าใช้จ่าย $15, บันทึก $10

แหล่งที่มา: Recommended by CookPal

40 นาที
6 จำนวนจาน
$15

ส่วนผสม

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

ขั้นตอน

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.

สารอาหาร

ต่อ 1 จาน

🔥

531

แคลอรี่

15
โปรตีน
8
คาร์โบไฮเดรต
50
ไขมัน

💡 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.