Comforting Chicken Mushroom Soup | Clean Eating Healthy Dinner

Hi there, food lover! 👋 Ready to fill your kitchen with the comforting aroma of a homemade classic? Today we’re preparing a bowl of pure comfort — a nourishing, wholesome Chicken Mushroom Soup that feels like a warm hug at the end of a long day.

There is something timeless about chicken soup. For generations, families have simmered chicken, vegetables, and herbs together to create a meal that soothes both body and spirit. In this clean-eating version, we honor that tradition while keeping the ingredients simple, natural, and wholesome. Tender chicken provides satisfying protein, earthy mushrooms add depth and richness, and fresh herbs brighten every spoonful. Instead of heavy cream or flour, we rely on slow simmering and quality ingredients to build flavor naturally.

This recipe is perfect for cozy evenings, meal prep for the week, or whenever you crave something hearty yet light. It’s satisfying without being heavy, nourishing without being complicated — just honest, home-style cooking at its best. Let’s gather our ingredients and create a bowl of comfort you’ll want to make again and again.

Ingredients:

For the Soup Base:

• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 celery stalks, sliced
• 2 medium carrots, sliced
• 8 ounces cremini or white mushrooms, sliced
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ teaspoon sea salt (adjust to taste)
• ¼ teaspoon freshly ground black pepper

For the Broth & Protein:

• 6 cups low-sodium chicken broth
• 1 pound boneless, skinless chicken breasts or thighs
• 1 bay leaf

Optional Additions:

• ½ cup uncooked brown rice or barley (for a heartier soup)
• 1 cup chopped spinach or kale
• Juice of ½ lemon
• Fresh parsley for garnish

Directions:

1. Begin by preparing all your vegetables. Dice the onion, slice the carrots and celery, mince the garlic, and slice the mushrooms evenly.
2. In a large pot or Dutch oven, heat the olive oil over medium heat.
3. Add the diced onion and sauté for 4–5 minutes until softened and translucent.
4. Stir in the minced garlic and cook for about 1 minute, just until fragrant.
5. Add the sliced mushrooms, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, allowing the mushrooms to release their moisture and develop a rich, earthy aroma.
6. Sprinkle in the thyme, rosemary, salt, and pepper. Stir well to coat the vegetables evenly with the herbs.
7. Pour in the chicken broth and add the bay leaf.
8. Gently place the chicken breasts or thighs into the pot. Increase the heat slightly and bring the soup to a gentle boil.
9. Once boiling, reduce the heat to low, partially cover, and allow the soup to simmer for 20–25 minutes, or until the chicken is fully cooked and tender.
10. If using brown rice or barley, add it at this stage and simmer until tender, adding 15–20 minutes as needed.
11. Carefully remove the cooked chicken from the pot. Place it on a cutting board and shred it using two forks.
12. Return the shredded chicken to the pot and stir to combine.
13. If adding spinach or kale, stir it in now and cook for 2–3 minutes until just wilted.
14. For a fresh finish, squeeze in a bit of lemon juice and adjust seasoning to taste.
15. Remove the bay leaf before serving. Ladle the soup into bowls and garnish with chopped fresh parsley.

Notes:

For a slightly creamier texture without cream, blend 1 cup of the soup and stir it back into the pot.

This soup stores beautifully in the refrigerator for up to 4 days in an airtight container.

For meal prep, consider cooking grains separately and adding them when reheating to prevent excess thickening.

You may substitute chicken thighs for breasts for a richer flavor.

If you prefer a lower-carb version, omit grains and add extra mushrooms or leafy greens.

Nutritional Information:

This Comforting Chicken Mushroom Soup is high in protein and rich in nutrients while remaining light and clean. Lean chicken provides essential amino acids that support muscle repair and immune health. Mushrooms offer B vitamins, selenium, and antioxidants. Carrots and celery contribute fiber and important vitamins, while olive oil provides heart-healthy fats.

Because this recipe avoids heavy cream and processed ingredients, it fits beautifully into a clean-eating lifestyle. It is naturally dairy-free and can easily be made gluten-free by skipping grains or using gluten-free options.

⏰ Prep Time: 15 minutes | 🔥 Baking Time: 30 minutes simmering | ⏳ Total Time: 45 minutes
⚡ Calories per serving: Approximately 300 calories | 🍽️ Servings: 4–6

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Bon appétit and happy cooking!