Clean Chicken Mushroom Soup

$- 2 boneless, skinless chicken breasts - 8 ounces cremini mushrooms - 4 cups low-sodium chicken broth - 1 tablespoon extra virgin olive oil - 1 medium yellow onion - 2 cloves garlic - 2 cups fresh baby spinach leaves - 1 medium carrot - 1 teaspoon dried thyme leaves - 1 bay leaf To make Clean Chicken Mushroom Soup, you need some key ingredients. First, you need chicken. I like to use boneless, skinless chicken breasts. They cook fast and taste great. Next, you'll want cremini mushrooms. They add a rich flavor to the soup. You also need low-sodium chicken broth. This keeps the soup light and healthy. For flavor, we use extra virgin olive oil, a yellow onion, and garlic. The oil helps cook the onion and garlic. This gives the soup a nice base. The onion should be finely chopped, and the garlic should be minced. This way, they blend well in the soup. Don’t forget the vegetables! Fresh baby spinach is a must. It adds color and nutrients. A medium carrot diced into small cubes brings sweetness. We also add dried thyme and a bay leaf. These herbs give the soup depth and aroma. Gather these ingredients, and you’re ready to start cooking! Each item plays a role in making this soup delicious and nourishing. {{ingredient_image_2}} Start by heating 1 tablespoon of extra virgin olive oil in a large pot over medium heat. Once the oil shimmers, add 1 finely chopped medium yellow onion and 2 minced garlic cloves. Sauté for about 3-4 minutes. You want the onion to turn translucent and smell great. Next, gently stir in 2 diced boneless, skinless chicken breasts. Cook them for around 5 minutes. Make sure the chicken is no longer pink. Now, it’s time to add some color and nutrition. Incorporate 8 ounces of sliced cremini mushrooms and 1 medium diced carrot into the pot. Sauté these for another 4-5 minutes. This step helps the mushrooms release moisture and wilt nicely. You will see the mushrooms start to soften. Carefully pour in 4 cups of low-sodium chicken broth. Then add 1 teaspoon of dried thyme, 1 bay leaf, and salt and freshly cracked black pepper to taste. Turn the heat up to bring the mixture to a rolling boil. Once boiling, reduce the heat and let it simmer gently for about 15 minutes. This will meld all the wonderful flavors together. After 15 minutes, fold in 2 cups of fresh baby spinach. Let it cook for 2 more minutes until it wilts and brightens. Don’t forget to remove the bay leaf before serving! Using low-sodium broth is key for this soup. It lets you control the salt levels. You can add more salt later if needed. This way, the soup stays healthy and tasty. Fresh parsley adds a bright touch to your bowl. It not only looks nice but also gives a fresh taste. Sauté chicken and vegetables for the right time. Cook chicken for about five minutes until it is not pink. This ensures it is safe to eat. Then, sauté the mushrooms and carrots for four to five minutes. Stir often to help the flavors blend. Before serving, taste the soup and adjust the seasoning. A little extra salt or pepper can make a big difference. Serve the soup with a slice of crusty bread on the side. This adds a nice touch and makes the meal more filling. Drizzle a bit of olive oil on top for added richness. It enhances the flavor and looks great. For garnishing, sprinkle fresh parsley on each bowl. This adds color and makes your soup look gourmet. Pro Tips Fresh Ingredients: Use fresh chicken and vegetables for the best flavor and nutrition. Fresh ingredients enhance the overall taste of the soup. Custom Seasoning: Don’t hesitate to adjust the herbs and spices to suit your taste. Adding a splash of lemon juice can brighten the flavors even more. Storage Tips: This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove to preserve the texture of the ingredients. Serving Suggestions: Serve with a sprinkle of grated Parmesan or a dollop of sour cream for an extra creamy finish. A side of crusty bread complements the soup perfectly. {{image_4}} You can make this soup even more friendly for specific diets. If you need a gluten-free option, be sure to use gluten-free chicken broth. It keeps the soup tasty while meeting your needs. If you want a vegan version, swap the chicken for plant-based proteins. Tofu or chickpeas work well. Use vegetable broth instead of chicken broth. This way, you still enjoy a rich flavor without meat. Adding more veggies can boost the nutrition in your soup. Try including diced zucchini or bell peppers for extra color and crunch. You could also toss in some green beans for added texture. For whole grains, brown rice or quinoa are perfect additions. Cook them separately and stir them in right before serving. They fill you up and add fiber to the meal. Herbs can change the flavor of your soup. Instead of thyme, try rosemary or basil for a new twist. These herbs bring fresh notes to your dish. If you like heat, add some crushed red pepper or fresh jalapeños. This will give your soup a spicy kick. Adjust the amount to suit your taste, and enjoy the warmth. Store leftover soup in the fridge. Use a clean, airtight container. Glass or plastic containers work well. Make sure the soup cools before sealing. This helps keep it fresh. You can freeze this soup for later. Use freezer-safe containers or bags. Leave some space at the top for expansion. To thaw, place the soup in the fridge overnight. Reheat on the stove or in the microwave. Stir often to heat evenly. Refrigerated soup lasts about 3 to 4 days. If you see mold or smell bad, throw it out. If the soup looks different or has bubbles, it may be spoiled. Trust your senses! You can make this soup vegan by swapping chicken for plant-based proteins. Great options include tofu, tempeh, or chickpeas. These choices add protein and texture. You can also use vegetable broth instead of chicken broth. This keeps the soup hearty and flavorful without meat. Yes, you can use different mushrooms in this soup. Some tasty alternatives are shiitake, button, or oyster mushrooms. Each type brings a unique flavor. Shiitake mushrooms offer a rich, earthy taste. Button mushrooms are mild and versatile. Oyster mushrooms have a delicate, sweet flavor. Feel free to mix and match! This soup is packed with nutrients. Here’s a quick breakdown: - Chicken: High in protein and low in fat. - Mushrooms: Good source of B vitamins and antioxidants. - Spinach: Rich in iron, vitamins A and C. - Carrots: Full of beta-carotene, great for vision. - Onion and garlic: Boost immunity with their antioxidant properties. Each bowl supports your health while tasting amazing! This blog post covered how to make a tasty chicken soup. We went over the main ingredients, like chicken, mushrooms, and broth, plus how to add flavor with herbs and veggies. You learned step-by-step instructions for cooking, along with tips for the best tastes and how to present your soup nicely. We also explored variations, storage tips, and answered common questions. In closing, this soup is simple to make and easy to tweak. Enjoy cooking and sharing this warm dish!$

A warm and nourishing soup made with chicken, mushrooms, and fresh spinach.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

2 pieces boneless, skinless chicken breasts, diced into bite-sized pieces
1 tablespoon extra virgin olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
8 ounces cremini mushrooms, sliced thinly
4 cups low-sodium chicken broth
2 cups fresh baby spinach leaves
1 medium carrot, diced into small cubes
1 teaspoon dried thyme leaves
1 leaf bay leaf
to taste salt and freshly cracked black pepper
for garnish fresh parsley, chopped

Instructions

Begin by heating the extra virgin olive oil in a large, heavy-bottomed pot over medium heat. Once the oil is shimmering, add the finely chopped onion and minced garlic. Sauté the mixture for about 3-4 minutes, or until the onion becomes translucent and fragrant.
Next, gently stir in the diced chicken breasts. Cook them for approximately 5 minutes, stirring frequently, until the chicken is cooked through and no longer pink in the center.
Add the sliced cremini mushrooms and diced carrots to the pot. Continue sautéing for another 4-5 minutes, allowing the mushrooms to release their moisture and wilt down.
Carefully pour in the low-sodium chicken broth and then add the dried thyme, bay leaf, along with salt and freshly cracked black pepper. Increase the heat to bring the mixture to a rolling boil.
Once boiling, reduce the heat to a gentle simmer. Allow the soup to simmer for about 15 minutes, letting all the flavors meld together beautifully.
After 15 minutes, fold in the fresh baby spinach and let it cook for an additional 2 minutes, or until it wilts and brightens in color.
Before serving, remember to remove the bay leaf from the soup. Taste and adjust the seasoning with more salt and pepper if necessary.
Ladle the warm soup into individual bowls and finish by garnishing each serving with a sprinkle of freshly chopped parsley.

Notes

Serve with a slice of crusty bread for a comforting meal.

Keyword chicken, healthy, mushroom, soup