Ingredients
1.5 lbs boneless skinless chicken breast
3 cups sliced mushrooms (white or cremini)
1 small onion, chopped
3 garlic cloves, minced
3 cups low-sodium chicken broth
1 cup unsweetened almond milk
1 tsp dried thyme
Salt and pepper to taste
1 cup chopped cauliflower (optional)
Fresh parsley for garnish
Instructions
1. Place chicken in bottom of slow cooker.
2. Add mushrooms, garlic, onion, thyme, salt, and pepper.
3. Pour in broth and cover.
4. Cook on low for 6–7 hours or high for 3–4 hours.
5. Shred chicken with forks in the pot.
6. Stir in almond milk and optional cauliflower if using.
7. Cook for 20 more minutes, garnish, and serve.
Notes
Use rotisserie chicken if short on time.
For a smoother texture, blend part of the soup using an immersion blender.
Refrigerates well up to 5 days; freeze in portions up to 2 months.
- Prep Time: 10 mins
- Cook Time: 6 hrs
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg