Description
Chicken and Mushroom Soup features tender chicken, earthy mushrooms, and a flavorful broth in a comforting, easy-to-make recipe perfect for family dinners or meal prep.
Ingredients
Scale
- 1 lb chicken breast or thighs, boneless, skinless
- 2 cups mushrooms, sliced (white or cremini)
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth, low sodium preferred
- 2 tbsp olive oil or butter
- 1 tsp salt, adjust to taste
- 1/2 tsp black pepper, adjust to taste
- 1 tsp fresh thyme or parsley, chopped
- Optional add-ins: 1 cup spinach, kale, cooked turkey sausage, or chickpeas
Instructions
- Heat olive oil or butter in a large pot over medium heat. Sauté onions, carrots, and celery for 3–5 minutes until softened. Add garlic and cook for 30–60 seconds. Season chicken lightly and sear if desired.
- Pour in chicken broth, then add mushrooms and chicken. Bring to a boil, reduce heat, and simmer for 20–25 minutes until chicken is cooked and mushrooms are tender. Shred chicken if preferred and return to soup. Season with salt, pepper, and herbs.
- Add optional greens or other add-ins. Simmer 2–3 minutes. Serve hot, garnished with parsley, alongside bread or salad.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently with a splash of broth or water to restore texture.
- Prep Time: 10 mins
- Cook Time: 30 mins