Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant.
- Add mushrooms and cook until softened, about 5 minutes.
- Stir in sliced zucchini and cook for 3–4 minutes until just tender.
- Pour in chicken broth, add shredded chicken, thyme, salt, and pepper. Simmer uncovered for 15–20 minutes until zucchini is tender.
- Stir in cream or coconut milk for a creamy version. Adjust seasoning to taste.
- Serve warm, garnished with fresh herbs or parmesan. Enjoy!
Nutrition
Notes
This soup can be made stovetop, in a crockpot, or turned into a baked casserole the next day. For a lighter version, use coconut milk instead of cream. Add lemon juice before serving for brightness, or make it low-carb with zucchini noodles.
