Ingredients
Scale
- 1 pound (450g) boneless chicken breast, cut into cubes
- 2 cups mushrooms, sliced (cremini or button mushrooms are ideal)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 medium carrots, diced
- 1 celery stalk, diced
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 tablespoon olive oil
- salt and pepper, to taste
- fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onions and garlic until soft and fragrant, about 3–4 minutes.
- Add the chicken cubes to the pot and season with salt and pepper. Cook until the chicken is lightly browned on the outside, approximately 5–7 minutes.
- Stir in sliced mushrooms and diced carrots, cooking until the mushrooms are tender, around 5 minutes.
- Gradually pour in the chicken broth and bring to a gentle boil.
- Add diced celery and thyme, allowing the soup to simmer for about 15–20 minutes for the flavors to meld.
- Taste the soup and adjust seasoning with additional salt, pepper, or thyme if necessary.
- Remove from heat and let sit for a minute before serving. Garnish with freshly chopped parsley, if desired.
- For leftovers, cool the soup before transferring it to an airtight container. Store in the fridge for up to 3 days or freeze for later.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
This soup is versatile; feel free to add other vegetables or herbs for different flavors.
If using frozen chicken, make sure to thaw it completely before cooking.
A splash of lemon juice can brighten the flavors if desired.
- Prep Time: -
- Cook Time: -
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg