👩🍳 Instructions
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1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
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2
In the same pot, add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and sliced mushrooms, cooking for another 5-7 minutes until mushrooms are tender and have released their liquid.
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3
Pour in the chicken bone broth, scraping up any browned bits from the bottom of the pot. Return the cooked chicken to the pot. Add the dried thyme, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes.
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4
Stir in the heavy cream and grated Parmesan cheese. Continue to simmer gently for 5 minutes, allowing the flavors to meld and the soup to thicken slightly.
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5
Just before serving, add the zucchini noodles or shirataki noodles to the pot and cook for 2-3 minutes until heated through. Garnish with fresh parsley.
💡 Notes
For best results with shirataki noodles, rinse them very well under cold water and pat dry before adding. This soup reheats well; store in an airtight container in the refrigerator for up to 3-4 days. You can also freeze portions for up to 3 months.
🥗 Nutrition (per serving)
Calories
420 kcal
Protein
35g
Total Fat
28g
Saturated Fat
14g
Carbs
10g
Fiber
3g
Sugar
4g
Sodium
850mg
Cholesterol
110mg
