Low Carb Chicken And Mushroom Soup Recipes

LOW-CARB CHICKEN AND MUSHROOM SOUP

Low-Carb Chicken and Mushroom Soup image

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

Provided by KS Cowgirl

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 58m

Yield 6

Number Of Ingredients 9

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 530.8 calories, Carbohydrate 8.2 g, Cholesterol 179.2 mg, Fat 50.2 g, Fiber 1.4 g, Protein 15.3 g, SaturatedFat 29.5 g, Sodium 539.8 mg, Sugar 2.7 g

LOW CARB HUNGARIAN MUSHROOM SOUP

Low Carb Hungarian Mushroom Soup image

Although this recipe is easy to make, it has a great, complex taste-and it's low carb too. My family loves it, and I hope you do too.

Provided by Janis Eschbach

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

4 tablespoons butter
2 cups chopped onions
1 lb sliced fresh mushrooms
2 cups chicken broth
1 tablespoon paprika
1 tablespoon soy sauce
1 teaspoon dried dill weed
1 cup heavy cream (whipping)
1 teaspoon salt
1 dash fresh ground pepper
2 teaspoons lemon juice
1/3 cup sour cream
chopped fresh parsley (to garnish)

Steps:

Melt butter over medium heat, using a large pot.
Add onions and saute for 5 minutes.
Add mushrooms and saute for 5 more minutes.
Stir in the chicken broth, paprika, soy sauce and dill weed.
Reduce to low, cover and simmer 15 minutes.
Pour heavy cream into soup and blend well.
Simmer, covered, for 10 more minutes.
Stir in salt, pepper, lemon juice and sour cream.
Heat through for 4 or 5 minutes.
Serve garnished with fresh parsley.

Nutrition Facts : Calories 286.2, Fat 25.8, SaturatedFat 15.7, Cholesterol 81.3, Sodium 904, Carbohydrate 10.2, Fiber 2.1, Sugar 4.7, Protein 6.2

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