Clean Chicken Mushroom Soup is the ultimate wholesome comfort food—simple, nourishing, and bursting with earthy flavor. Tender chicken, hearty mushrooms, and fresh herbs come together in a light yet satisfying broth that’s both dairy-free and low-carb. This is the kind of soup that warms you up without weighing you down. I first made this after a workout when I wanted something high in protein and full of clean ingredients. The flavor blew me away—it was hearty, aromatic, and perfectly balanced. I’ve since made it part of my weekly meal prep, and it never disappoints. Whether you’re eating clean, watching carbs, or just craving a cozy homemade soup, this recipe checks all the boxes for flavor and nutrition.
Why You’ll Love This Recipe
This Clean Chicken Mushroom Soup is packed with protein, free from dairy, and loaded with natural goodness. It’s made with simple ingredients, yet tastes like something you’d order from a restaurant. The combination of juicy chicken, earthy mushrooms, and fragrant herbs makes it comforting and nourishing. Best of all, it’s easy to prepare, reheats beautifully, and fits into nearly any eating plan—from keto and paleo to Whole30. You’ll love that it’s light enough for lunch but filling enough for dinner.
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Clean Chicken Mushroom Soup – Low-Carb, Dairy-Free & Protein-Rich
- Total Time: 40 minutes
- Yield: 4 servings
Description
Clean Chicken Mushroom Soup is a hearty, low-carb, dairy-free, and protein-rich soup made with tender chicken, earthy mushrooms, and fresh herbs — a nourishing, clean-eating meal perfect for cozy, healthy comfort food cravings.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced (cremini or button)
- 1 pound boneless, skinless chicken breasts or thighs
- 6 cups low-sodium chicken broth
- 1 medium carrot, sliced
- 2 celery stalks, sliced
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- ½ teaspoon rosemary
- Salt and black pepper, to taste
- 2 cups baby spinach or kale (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
- Juice of ½ lemon (optional, for brightness)
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and sauté for 3–4 minutes until translucent.
- Add garlic and mushrooms; cook for 5–6 minutes, stirring occasionally, until the mushrooms are browned and tender.
- Add chicken breasts, broth, carrots, celery, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20–25 minutes until the chicken is cooked through and vegetables are tender.
- Remove chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
- Add spinach or kale (if using) and simmer for another 3–4 minutes until wilted.
- Taste and adjust seasoning. Stir in lemon juice for a touch of freshness.
- Serve warm, garnished with fresh parsley.
Notes
- For added protein, stir in cooked quinoa or lentils before serving.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- This soup is naturally dairy-free, gluten-free, and low in carbohydrates — great for clean eating or keto diets.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup / Main Course
- Method: Simmering
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Olive oil or avocado oil – For sautéing the vegetables and adding healthy fats.
Chicken breasts or thighs – Provide lean protein and rich flavor when simmered.
Mushrooms (cremini, white, or shiitake) – Add earthy, umami depth to the soup.
Onion (chopped) – Builds a savory base for the broth.
Garlic (minced) – Infuses the soup with aromatic warmth.
Celery and carrots (optional) – Add natural sweetness and texture while keeping it wholesome.
Chicken broth (low-sodium) – Creates a clean, flavorful base for the soup.
Fresh thyme and parsley – Add freshness and herbal notes.
Salt and black pepper – Essential for seasoning.
Lemon juice – Brightens the flavor and balances the richness.
Optional add-ins: Spinach, kale, zucchini noodles, or cauliflower rice for extra nutrition and texture.
Directions
Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery (if using). Sauté for 4–5 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Add sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Add the chicken breasts (whole) or bite-sized pieces directly to the pot. Pour in the chicken broth and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 20–25 minutes, or until the chicken is cooked through and tender.
Remove the chicken and shred it with two forks. Return the shredded chicken to the pot. Stir in fresh thyme, parsley, lemon juice, salt, and pepper. Simmer for an additional 5 minutes to let the flavors meld.
Taste and adjust seasoning before serving. Garnish with extra herbs or a squeeze of lemon if desired.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4–6 people.
Preparation time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat or in the microwave. For freezing, let the soup cool completely and freeze for up to 3 months in portion-sized containers. Thaw in the refrigerator overnight before reheating.
Variations and Customizations
Spicy Chicken Mushroom Soup – Add crushed red pepper flakes or a dash of hot sauce for heat.
Asian-Inspired Version – Add a splash of coconut aminos or tamari and garnish with scallions and sesame oil.
Keto Chicken Noodle Soup – Add zucchini noodles or shirataki noodles for a low-carb twist.
Creamy (Dairy-Free) Option – Stir in coconut milk for a rich, velvety texture.
Herb Lover’s Soup – Add rosemary, oregano, or sage for deeper flavor.
Vegetable Boost – Stir in spinach, kale, or chopped cauliflower near the end of cooking.
Bone Broth Base – Use bone broth for extra collagen and gut-friendly nutrients.
FAQs
Can I use rotisserie chicken?
Yes, it’s a great time-saver—just add shredded rotisserie chicken toward the end of cooking.
Can I use different mushrooms?
Absolutely. Cremini, shiitake, or portobello mushrooms all work beautifully.
Can I make it vegetarian?
Yes, swap chicken for chickpeas and use vegetable broth.
How do I make it thicker?
Let the soup simmer uncovered longer or add a small handful of cauliflower rice.
Can I use frozen chicken?
Yes, but increase simmering time until the chicken is fully cooked.
How do I prevent the soup from getting greasy?
Use skinless chicken and skim any fat that rises to the top.
Can I add grains?
Yes, quinoa, brown rice, or farro add heartiness while keeping it healthy.
Is this soup freezer-friendly?
Definitely—freeze in single portions for quick, healthy meals.
Can I make it in an Instant Pot?
Yes, cook on high pressure for 10 minutes, then shred the chicken and add herbs.
Can I make it creamier without dairy?
Coconut milk or cashew cream add creaminess without dairy.
Conclusion
Clean Chicken Mushroom Soup is everything you want in a wholesome meal—light yet filling, flavorful yet clean. With tender chicken, savory mushrooms, and fresh herbs, it’s proof that healthy food can still be delicious and comforting. Perfect for meal prep, recovery days, or cozy evenings, this soup delivers nourishment in every spoonful. One taste, and you’ll have it on repeat all season long—it’s comfort food that’s as good for your body as it is for your soul.