Dinner

Clean Chicken and Mushroom Soup Recipe

ByMatteo Rossi December 18, 2025December 18, 2025

Introduction

This Clean Chicken Mushroom Soup is a comforting and wholesome meal perfect for any day. Packed with tender chicken, fresh mushrooms, and vibrant vegetables, it’s a healthy option that’s simple to prepare and full of flavor.

The image shows a white bowl filled with a clear broth soup containing slices of orange carrots, halved baby potatoes, chunks of light brown mushrooms with dark centers, and pieces of shredded light-colored chicken. Small green herb leaves are scattered on top, adding color and texture to the soup, which sits on a white marbled surface. The broth appears warm and slightly oily, with bits of celery and seasonings mixed throughout. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless, skinless chicken breasts
8 ounces fresh mushrooms, sliced
4 cups low-sodium chicken broth
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1 teaspoon dried thyme
1 bay leaf
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare the chicken by cutting whole breasts into bite-sized pieces or shredding cooked chicken if preferred.
Step 2: Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 4-5 minutes.
Step 3: Stir in minced garlic and cook for another minute until fragrant.
Step 4: Add diced carrots and celery, sautéing for about 5 minutes until vegetables start to soften.
Step 5: Stir in sliced mushrooms and cook for 3-4 minutes until tender.
Step 6: Add chicken pieces, mixing well with the vegetables.
Step 7: Pour in chicken broth, add dried thyme and bay leaf, then bring to a gentle boil.
Step 8: Reduce heat to low and simmer for 20-25 minutes, until chicken is cooked through and tender.
Step 9: Remove bay leaf, then season soup with salt and pepper to taste.
Step 10: Serve hot, garnished with freshly chopped parsley.

Tips & Variations

For extra flavor, try adding a splash of white wine before adding the broth.
Use a mix of mushroom varieties like cremini or shiitake for deeper taste.
Substitute olive oil with coconut oil for a different aroma and healthy fats.
Add a handful of spinach or kale towards the end for extra greens.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. For longer storage, freeze the soup for up to 2 months and thaw overnight in the fridge before reheating.