Description
Clean Chicken Mushroom Soup is a light, nourishing soup made with lean chicken, mushrooms, and fresh vegetables in a herby broth. It’s free from cream and processed ingredients, yet full of flavor—perfect for a wholesome meal or weekly meal prep.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 oz mushrooms (cremini, white button, or shiitake), sliced
- 2 boneless, skinless chicken breasts or thighs
- 6 cups low-sodium chicken broth
- 1 bay leaf
- 1 tsp fresh thyme or 1/2 tsp dried thyme
- Salt and black pepper, to taste
- 1 tbsp lemon juice (optional)
- Fresh parsley or a handful of spinach (optional, for garnish or greens)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 5–7 minutes until softened.
- Add garlic and mushrooms, and cook for 6–8 minutes until mushrooms are browned and their liquid evaporates.
- Add the chicken breasts or thighs to the pot, then pour in the broth. Add bay leaf, thyme, salt, and pepper.
- Bring to a simmer, cover, and cook for 20–25 minutes until chicken is fully cooked and tender.
- Remove the chicken from the pot, shred it using two forks, and return it to the soup.
- Stir in lemon juice and any optional greens or herbs. Adjust seasoning to taste.
- Serve hot, garnished with fresh parsley or spinach if using.
Notes
- Add cooked brown rice or quinoa for extra bulk and nutrition.
- Use rotisserie or pre-cooked chicken for a faster version—add it after the vegetables are tender.
- Stir in kale or spinach for more greens.
- Saute a bit of grated ginger with the garlic for a warming twist.
- Freezes well—cool completely before portioning into freezer-safe containers.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
