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