Clean Chicken Mushroom Soup

$- 2 boneless, skinless chicken breasts, diced - 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 8 ounces cremini mushrooms, sliced - 4 cups low-sodium chicken broth - 2 cups baby spinach - 1 medium carrot, diced - 1 teaspoon dried thyme - 1 bay leaf - Salt and pepper to taste - Fresh parsley, chopped (for garnish) I love using fresh ingredients in this soup. The chicken breasts provide lean protein. Olive oil adds healthy fats and enhances flavors. Onions and garlic give it a tasty base. The cremini mushrooms add a nice earthy touch. Carrots add a hint of sweetness and color. Spinach brings a pop of green and nutrients. Thyme and bay leaf round out the flavors. Salt and pepper help bring it all together. Chicken is an excellent source of protein. It helps build muscle and keeps you full. Mushrooms offer vitamins and minerals like B vitamins and selenium. They also boost your immune system. Spinach is rich in iron, which promotes good blood health. Carrots are high in beta-carotene, which is good for your eyes. - Large pot - Cutting board and knife - Measuring spoons and cups A large pot is key for this soup. It allows for even cooking and enough space. A cutting board and knife help you prep your ingredients quickly. Measuring spoons and cups ensure you get the right amounts. With these tools, you’ll be set to make this clean chicken mushroom soup! {{ingredient_image_1}} 1. Heat the olive oil in a large pot over medium heat. 2. Add the chopped onion and minced garlic. Sauté them until the onion turns translucent, about 3 to 4 minutes. The smell will be amazing! 3. Now, add the diced chicken breasts to the pot. Cook them until they are no longer pink, about 5 minutes. Stir often for even cooking. 1. Next, add the sliced cremini mushrooms and diced carrot to the pot. Keep sautéing for another 4 to 5 minutes until the mushrooms wilt. 2. Pour in the low-sodium chicken broth. Then, add the dried thyme, bay leaf, salt, and pepper. Bring the mixture to a boil. 1. Once it reaches a boil, reduce the heat and let it simmer for about 15 minutes. This helps the flavors blend well. 2. After 15 minutes, stir in the baby spinach. Let it wilt for about 2 minutes. 3. Remove the bay leaf before serving. Taste and adjust seasoning with salt and pepper if needed. 4. Ladle the soup into bowls and garnish with fresh parsley for a lovely finish. Enjoy your warm bowl of goodness! Start by sautéing your aromatics. This means cooking the onion and garlic in olive oil until they soften. This step adds depth to your soup. The heat releases their flavors, making the whole dish taste better. After sautéing, always taste your soup. Adjust the seasoning with salt and pepper as needed. This ensures your soup has balanced flavor. Use medium heat when cooking the chicken. This helps it cook evenly and stay juicy. Keep an eye on the chicken; cook it until it's no longer pink. If you cook it too long, it can become dry and tough. Stir frequently to help it cook evenly. Serve your soup with crusty bread or a side salad. This adds texture and makes the meal more filling. For a fresh touch, garnish your soup with chopped parsley. You can also sprinkle on other spices, like paprika or pepper, for added flavor. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor of your soup, making it more vibrant and delicious. Adjust Thickness: If you prefer a thicker soup, consider adding a cornstarch slurry or pureeing a portion of the soup before serving. Make It Ahead: This soup stores well in the refrigerator for up to 3 days and can also be frozen for later use, making it perfect for meal prep. Experiment with Seasoning: Don't hesitate to adjust the spices and herbs according to your taste; adding a splash of lemon juice can also brighten up the flavors. {{image_2}} You can make this soup even better by changing a few ingredients. For mushrooms, try shiitake or portobello. Each type has a unique taste. If you want to switch the chicken, turkey works well too. For a plant-based option, use tofu or chickpeas. Both options offer protein while keeping the soup light. Making this soup fit your diet is easy. To make it gluten-free, just choose gluten-free broth. For a dairy-free option, skip any cream and stick with the broth. If you want to lower carbs, add more veggies. Try cauliflower or zucchini instead of carrots. They will still taste great! To boost flavors, think about adding fresh herbs. Basil or rosemary can add a nice twist. You can also add spices like paprika or a dash of hot sauce. These small changes can make a big difference in taste. Don’t be afraid to experiment with your favorites. The soup is your canvas! To store leftover clean chicken mushroom soup, let it cool first. Then, transfer it to an airtight container. This method helps keep it fresh. You can store it in the fridge for up to four days. Always check for signs of spoilage before eating leftovers. To freeze the soup for later, follow these steps: - Let the soup cool completely. - Pour it into freezer-safe containers or bags. Leave some space to allow for expansion. - Label the containers with the date. This helps you track how long it’s been in the freezer. When you want to eat it, thaw the soup overnight in the fridge. You can also use the microwave for quick thawing. Reheat the soup on the stove over medium heat until it’s hot. To keep the soup tasting fresh after storage, follow these tips: - Avoid adding fresh herbs before storing. Add them just before serving. - If the soup thickens in the fridge, add a little broth or water when reheating. - Reheat gently to prevent overcooking the chicken. These steps will help maintain the rich flavors of your clean chicken mushroom soup. Enjoy every delicious spoonful! Clean eating means choosing whole, unprocessed foods. It focuses on fresh ingredients and avoids added sugars and unhealthy fats. You want to eat foods that nourish your body. This way, you get vitamins and minerals in each meal. Clean eating includes fruits, vegetables, whole grains, and lean proteins. It’s about enjoying meals that are both good for you and tasty. Yes, you can make this soup ahead of time. It’s perfect for meal prep. After cooking, let the soup cool. Then, store it in an airtight container in the fridge. This soup stays good for 3 to 4 days. You can also freeze it for later. Just put it in freezer-safe bags. When you’re ready to eat, thaw it overnight in the fridge. Reheat on the stove until it’s hot. You can easily change this soup to fit your taste. Try using different mushrooms, like shiitake or button mushrooms. You can swap chicken for turkey or even tempeh for a plant-based option. Add herbs like basil or rosemary for extra flavor. Want some heat? Toss in red pepper flakes. You can also mix in other veggies, such as peas or corn. Make this soup your own! This chicken mushroom soup uses fresh ingredients for great flavor and nutrition. I shared steps for making it simple and tasty. Remember to use the right tools and make adjustments to suit your taste. Experiment with variations to keep it exciting. Store leftovers well for future meals. You can enjoy this soup anytime, making it a great choice for busy days. Your kitchen can be a joyful place with recipes like this at hand. Enjoy cooking and sharing your delicious soup!$

A healthy and delicious chicken mushroom soup packed with nutrients.

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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
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
8 ounces cremini mushrooms, sliced
4 cups low-sodium chicken broth
2 cups baby spinach
1 medium carrot, diced
1 teaspoon dried thyme
1 piece bay leaf
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
Add the diced chicken breasts to the pot and cook until they are no longer pink, about 5 minutes. Stir frequently to ensure even cooking.
Add the sliced cremini mushrooms and diced carrot to the pot. Continue to sauté for another 4-5 minutes until the mushrooms are wilted.
Pour in the chicken broth, then add the dried thyme, bay leaf, salt, and pepper. Bring the mixture to a boil.
Once boiling, reduce the heat and simmer for about 15 minutes.
After 15 minutes, stir in the baby spinach and let it wilt for 2 minutes.
Remove the bay leaf before serving. Adjust seasoning with salt and pepper if needed.
Ladle the soup into bowls, and garnish with fresh parsley.

Notes

Adjust seasoning to taste before serving.

Keyword chicken, healthy, mushroom, soup