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If you don't have ready made bacon crumbles, cook 3-4 strips of bacon until crispy and set aside to cool.
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2
Chop all of the vegetables and chicken before you start. This soup comes together very quickly. I like to do chunky pieces of everything to make the soup more rustic.
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3
In large pot, melt butter. Add mushrooms, celery and onion. Cook until onion is translucent and celery is tender. Add garlic, spices and bacon crumbles. Cook for another minute.
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4
Pour in a small amount of the chicken stock and scrape bottom of pan to deglaze, if needed. Add remainder of chicken broth, sherry/wine, almond milk, cubed chicken and zucchini. Bring back to boil and simmer just long enough for the zucchini to become fork tender. Remove from heat. Stir in cream, taste and adjust spices if needed.
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5
Ladle into large soup bowls, and top each with chopped parsley.
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6
Leftovers may be frozen. (Go ahead and put the parsley garnish in before freezing in individual servings.)
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7
Makes 5 servings of about 1 1/2 cups each.
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Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Each serving with toppings: Calories 267, Total Fat 18 g, Saturated Fat 10 g, Sodium 874 mg, Potassium 578 mg; Total Carbohydrate 7 g, Dietary Fiber 3 g, Net Carbs: 4g, Sugars 3 g, Protein 18 g. Macros: 65% fat, 29% protein, 6% net carbs
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February 2017 Roxana Lopez
