*Ingredients – Serves 4 – high protein, low carb*
– *Main:*
– 1 lb chicken breast or thigh, boneless skinless – 450g – or 3 cups cooked shredded chicken
– 1 lb mushrooms – cremini or button – 450g, sliced
– 1 tbsp extra virgin olive oil
– 1 tbsp grass-fed butter or more olive oil
– 1 small onion, diced – 80g
– 3 cloves garlic, minced
– 4 cups low-sodium chicken bone broth – 960ml
– 1 cup unsweetened almond milk or light coconut milk – 240ml
– 1/2 cup plain Greek yogurt 2% or cashew cream – 120g – for creaminess
– 1 tbsp almond flour or 1 tsp arrowroot – optional thickener
– 1 tsp Dijon mustard – optional, for depth
– 1 tsp sea salt, adjust
– 1/2 tsp black pepper
– 1/2 tsp dried thyme + 1/2 tsp dried oregano
– 1/4 tsp turmeric + pinch black pepper
– 1 tbsp lemon juice
– 2 tbsp fresh parsley, chopped
– 1 tbsp olive oil for drizzle
*Instructions*
– *Prep:*
– Slice mushrooms, dice onion, mince garlic.
– If using raw chicken, cut into 1 inch pieces or keep whole for shredding later.
– Whisk yogurt with almond milk and almond flour in small bowl, set aside.
– *Cook base:*
– Heat pot over medium, add olive oil and butter.
– Add mushrooms, sauté 5-6 min until browned, season lightly.
– Scoop half mushrooms out, keep for topping – like top shown.
– Add onion to pot, cook 3 min, add garlic, thyme, oregano, turmeric, cook 1 min.
– *Add chicken and broth:*
– Add chicken pieces and bone broth.
– Bring to simmer, cover, cook 12-15 min until chicken cooked through – 165°F / 74°C.
– Remove chicken, shred with forks.
– *Make creamy:*
– Lower heat to low, stir in yogurt-almond milk mix slowly.
– Do not boil hard after adding yogurt or it may split – gentle simmer only.
– Add Dijon if using, lemon juice.
– *Finish as in pot shown:*
– Return shredded chicken and reserved mushrooms to pot.
– Simmer 3-4 min to thicken slightly.
– Taste, add salt and pepper.
– Sprinkle fresh parsley and drizzle olive oil on top just before serving.
– *Serve:*
– Ladle hot into bowls, extra pepper and parsley.
– *Store:*
– Fridge airtight 4 days.
– Freezer without yogurt base up to 2 months, add yogurt when reheating for best texture.
– Reheat low heat, stir often.