Low-Carb Chicken and Mushroom Soup Recipe
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Low-Carb Chicken and Mushroom Soup


A rich addition to any keto diet, this satisfying chicken and mushroom soup is thickened with heavy cream and enhanced with fresh tarragon.


  • 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


  1. 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.
  2. Stir cream into the soup; cook until heated through but not boiling. Serve soup with pepper and the remaining tarragon on top.

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Nutritional Information

Low-Carb Chicken and Mushroom Soup

Servings Per Recipe: 6
Calories: 531
% Daily Value *
total fat: 77 %
saturated fat:
cholesterol: 60 %
sodium: 22 %
potassium: 15 %
carbohydrates: 3 %
fiber: 6 %
protein: 31 %
exchange other carbs:
vitamin a iu:
niacin equivalents:
vitamin b6:
vitamin c:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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