This Creamy Chicken, Mushroom and Tarragon soup is naturally low in carbohydrates so lends itself well to a low carb or keto way of eating. It is also packed full of amazing flavours, perfect for a lunch time treat.Jump to Recipe
We have always been fans of creamy tarragon sauces that seem to complement chicken and mushrooms so well. This recipe combines all those yummy elements in one delicious bowl, rich and luxurious and full of flavour.
We aren’t following a specific ‘diet’, but are trying to limit our carbohydrate intake, especialy on non exercise days. As a result a lot of the food we eat and my recipes are keto and low-carb friendly, and this is one of them.
I cook this soup in a slow cooker so I can make a huge batch to last us a few days. You can of course cook it on the hob as well (just adjust the timings), and reduce the quantities according to preference.
One of the secrets to why this soup is so amazing comes from the stock. I use homemade chicken stock which is already infused with the flavours of tarragon, lemon and garlic and it really helps to build the flavours and adds another dimension.
You can also use commercial chicken stock- just check the ingredients if you are on a low carb or keto plan. However, the extra effort at making your own stock really is worth it, and doing it in the slow cooker makes it super simple.
So if you’d like to see how to make my Creamy Chicken, Mushroom an Tarragon Soup, scroll down, or pin it for later!Jump to Recipe
Pin Creamy Chicken, Mushroom and Tarragon Soup for later!
How to Make Slow Cooker Creamy chicken, Mushroom & Tarragon soup
Creamy Chicken, Mushroom and Tarragon Soup
- Slow Cooker
- 1 Onion peeled and roughly chopped
- 1 clove Garlic crushed (use 2 if using commercial stock)
- 600 grams Mushrooms washed and roughly chopped
- 300 grams Cooked chicken
- 3 tsp Dry tarragon
- 1 litre Chicken stock *homemade is best
- 150 mls Double cream
- Place all the ingredients (except the cream) into the slow cooker. Give it a good stir and switch on.
- Cook on a low for 3-4hours or a high for 2 hours, stirring occasionally.
- Using an emersion blender, blend the contents. Alternatively you can liquidise it in a food processor in batches, and then return it to the slow cooker.
- Add the cream and season to taste. Give it a good stir and cook on high for 30 minutes.
If you do have go at making this yourself, I’d love to hear what you think in the comments, and don’t forget to post pics with #acoupletolose so I can see all your lovely creations.