Clean Chicken Mushroom Soup Recipe – Healthy Comfort Food
Warm up with a bowl of clean chicken mushroom soup! Made with tender chicken, earthy mushrooms, and fresh vegetables simmered in a light broth, this recipe is wholesome, nourishing, and perfect for a healthy lunch or dinner.
Equipment
- Large soup pot or Dutch oven
- Cutting board & knife
- Wooden spoon
- Ladle
- Measuring cups & spoons
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 8 oz fresh mushrooms (cremini or button), sliced
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 6 cups chicken bone broth (or regular broth)
- 1 bay leaf
- 1 tsp dried thyme
- Salt & pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté Aromatics: Heat olive oil in pot over medium heat. Add onion, celery, carrot, and garlic. Cook until softened, about 5 minutes.
- Cook Mushrooms: Add mushrooms and sauté until golden, 5–7 minutes, to enhance umami flavor.
- Add Chicken & Broth: Stir in chicken pieces. Pour in broth and add bay leaf and thyme. Bring to a gentle simmer.
- Simmer: Cook for 20–25 minutes, until chicken is tender and flavors meld. Skim foam for a clear broth.
- Season & Garnish: Remove bay leaf. Adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.
Notes
- Use bone broth for added nutrients and flavor.
- Sauté mushrooms separately for richer taste.
- Don’t overcook chicken—keep simmer gentle.
- Add fresh herbs at the end for brightness.
- Store in fridge for 3–4 days; freeze broth base separately for longer storage.