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 Bake½ cup butter1 cooked chicken breast, cubed1 small white onion, finely chopped3 cloves garlic, finely chopped1 ½ pounds fresh mushrooms, sliced3 cups chicken stock3 tablespoons chopped fresh tarragon, dividedsalt and freshly ground black pepper to taste2 cups heavy whipping creamDirectionsMelt 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 Bakeprep: 20 mins cook: 38 mins total: 58 mins Servings: 6 Yield: 6 servings
TAG : Low-Carb Chicken And Mushroom SoupSoups, Stews and Chili Recipes, Soup Recipes,
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