Crisp-tender chicken mingling with earthy mushrooms in a velvety, comforting broth – that’s the promise of this Creamy Clean Chicken Mushroom Soup. It delivers a symphony of savory flavors, balanced by a subtle richness that feels indulgent but remains wholesome. The secret? Nutritional yeast, which lends a delicious, cheesy note without any dairy, and tapioca starch which helps to thicken the soup.
This recipe works so well because it builds layers of flavor quickly. Sautéing the mushrooms and onions first deepens their sweetness, which then complements the savory chicken and herbaceous thyme beautifully. Serve this soup on a chilly weeknight for a light yet satisfying dinner or portion it out for easy and comforting lunches throughout the week.
Why you’ll love this Creamy Clean Chicken Mushroom Soup
- Ready in under 40 minutes – perfect for busy weeknights.
- Naturally low-carb and dairy-free, making it a guilt-free indulgence.
- Packed with protein and earthy flavors for a satisfying and nourishing meal.
- The creamy texture is achieved without any heavy cream, thanks to the clever use of almond milk and tapioca starch.
- This clean chicken mushroom soup is a comforting bowl of goodness that the whole family will enjoy.
- Easily customizable with your favorite herbs and spices.
Ingredients & Substitutions
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 ounces cremini mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup unsweetened almond milk (or other dairy-free milk): Cashew or oat milk also work well.
- 1/4 cup nutritional yeast (for cheesy flavor)
- 2 tablespoons tapioca starch (or arrowroot starch): Cornstarch can be used as a substitute, but may alter the texture slightly.
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Fresh parsley, chopped, for garnish
How to make Creamy Clean Chicken Mushroom Soup
Step 1: Sear the Chicken
Clean chicken mushroom soup makes every moment feel comforting. Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned on all sides. Remove chicken from the pot and set aside. Don’t worry about cooking the chicken all the way through at this point; it will finish cooking in the soup.
Step 2: Sauté the Vegetables
Add mushrooms and onion to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant. Sautéing the vegetables deepens their flavor and creates a delicious base for the soup. If you’re looking for another way to enhance the flavor of mushrooms, try these air fryer ranch mushrooms.
Step 3: Simmer the Soup
Pour in chicken broth and bring to a simmer. Stir in almond milk, nutritional yeast, tapioca starch, thyme, salt, and pepper. Return the chicken to the pot.
Chef’s Tip: Make sure the tapioca starch is fully dissolved to prevent clumps in your soup. You can whisk it with a little bit of the almond milk before adding it to the pot.
Step 4: Finish Cooking
Simmer for 15-20 minutes, or until the soup has thickened slightly and the chicken is cooked through.
Step 5: Serve
Serve hot, garnished with fresh parsley.
Tips for Success
- Don’t overcrowd the pot when browning the chicken; work in batches if necessary to ensure even browning.
- Adjust the amount of nutritional yeast to your preference. Start with 1/4 cup and add more for a cheesier flavor.
- For a richer flavor, use homemade chicken broth instead of store-bought.
- If you prefer a thinner soup, reduce the amount of tapioca starch.
Serving Suggestions
This Creamy Clean Chicken Mushroom Soup is delicious on its own, but it also pairs well with:
* A side of crusty bread for dipping.
* A simple green salad for a light and balanced meal.
* Parmesan Crusted Chicken for an extra comforting meal.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave. The soup may thicken upon cooling, so you may need to add a splash of chicken broth or almond milk when reheating to reach your desired consistency.
Frequently Asked Questions
- Can I freeze this soup? Yes, you can freeze this soup for up to 2 months. Allow it to cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating. The texture may change slightly after freezing.
- Can I use different types of mushrooms? Absolutely! Feel free to experiment with different varieties of mushrooms, such as shiitake, oyster, or baby bella mushrooms.
- Is this soup suitable for people with allergies? This recipe is naturally dairy-free and can be made gluten-free by ensuring your chicken broth is gluten-free. However, always check the labels of all ingredients to ensure they meet your specific dietary needs.
This Creamy Clean Chicken Mushroom Soup is a delightful and nourishing meal that’s perfect for any occasion. The combination of tender chicken, savory mushrooms, and creamy broth creates a truly satisfying experience. Its ease of preparation and healthy profile make it a winner in my book. Give it a try and let me know what you think in the comments below!
Creamy Clean Chicken Mushroom Soup
Indulge in a comforting and wholesome bowl of Creamy Clean Chicken Mushroom Soup, crafted to be both delicious and nourishing. This recipe is naturally low-carb and dairy-free, making it a guilt-free pleasure. Packed with protein and earthy flavors, it’s the perfect soup for a chilly day or a light yet satisfying meal. Tender chicken, savory mushrooms, and a rich, creamy broth combine for a truly unforgettable experience. Ready in under 40 minutes, it’s the ideal healthy comfort food!
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 ounces cremini mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup unsweetened almond milk (or other dairy-free milk)
- 1/4 cup nutritional yeast (for cheesy flavor)
- 2 tablespoons tapioca starch (or arrowroot starch)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned on all sides. Remove chicken from the pot and set aside.
- Add mushrooms and onion to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
- Pour in chicken broth and bring to a simmer. Stir in almond milk, nutritional yeast, tapioca starch, thyme, salt, and pepper. Return the chicken to the pot.
- Simmer for 15-20 minutes, or until the soup has thickened slightly and the chicken is cooked through.
- Serve hot, garnished with fresh parsley.
Notes
For a smoother soup, you can use an immersion blender to partially blend the soup before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For a thicker soup, add an extra tablespoon of tapioca starch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg