Low-Carb Chicken And Mushroom Soup

• 1/2 cup butter
• 1 cooked chicken breast, cubed
• 1 small white onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 1/2 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.

butter, chicken, white onion, garlic, fresh mushrooms, chicken stock, fresh tarragon, salt, heavy whipping cream

Taken from www.allrecipes.com/recipe/259310/low-carb-chicken-and-mushroom-soup/ (may not work)