Simple Way to Low Carb Mexican Chicken Bake

Low-Carb Chicken And Mushroom Soup

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Recipe Summary Low-Carb Chicken And Mushroom Soup

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

Ingredients | Low Carb Mexican Chicken Bake

½ cup butter

1 cooked chicken breast, cubed

1 small white onion, finely chopped

3 cloves garlic, finely chopped

1 ½ pounds fresh mushrooms, sliced

3 cups chicken stock

3 tablespoons chopped fresh tarragon, divided

salt and freshly ground black pepper to taste

2 cups heavy whipping cream

Directions

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.

Info | Low Carb Mexican Chicken Bake

prep: 20 mins cook: 38 mins total: 58 mins Servings: 6 Yield: 6 servings

TAG : Low-Carb Chicken And Mushroom Soup

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