Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced (button or cremini work well)
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups fresh spinach or kale, chopped
- Juice of 1 lemon (optional, for brightness)
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Sauté the Vegetables
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté for about 3–4 minutes until translucent.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Step 2: Cook the Mushrooms and Vegetables
- Add the sliced mushrooms to the pot and cook for about 5–7 minutes until they release their moisture and start to brown.
- Stir in the diced carrots and celery, cooking for another 3–4 minutes until slightly softened.
Step 3: Add Chicken and Broth
- Add the chicken pieces to the pot, stirring to combine with the vegetables.
- Pour in the chicken broth and add the dried thyme, oregano, salt, and pepper.
- Bring the mixture to a boil.
Step 4: Simmer the Soup
- Once boiling, reduce the heat to low and let the soup simmer for about 15–20 minutes, or until the chicken is fully cooked and tender.
- Stir in the chopped spinach or kale and cook for an additional 2–3 minutes until wilted.
Step 5: Finish and Serve
- If desired, stir in the lemon juice for added brightness.
- Ladle the soup into bowls and garnish with fresh parsley.
- Serve hot and enjoy your Clean Chicken Mushroom Soup!
- Prep Time: 10
- Cook Time: 35