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🍄What’s your favorite mushroom: button, portobello, shiitake, chanterelles, or …?
Plus, their meaty “umami” flavor and texture make them a good addition to stir-fries, salads, soups, and more!
REFERENCES:
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Creamy Chicken + Mushroom Soup
As the weather cools down, warm up with a bowl of nourishing Creamy Chicken + Mushroom Soup that’s packed with whole food ingredients and cozy vibes.
This comforting soup is a nutritional powerhouse, featuring protein-rich chicken thighs, immune-boosting mushrooms, and a variety of sautéed vegetables. The addition of garlic, thyme, and bay leaf provides an extra boost of antioxidants and flavor.
Made with a rich and flavorful chicken bone broth, this soup is a perfect way to replenish your body’s nutrients, hydrate, and warm your soul.
So, grab a big spoon and snuggle up with a bowl of this delicious and comforting soup!
My family and I eat a lot of soup these days! It’s an extremely economical, easy way to use up whatever is in your fridge, and you can load it up with tons of nutrient dense veggies for an easy Clean Eating meal.
Here are some reasons to make soup a permanent part of your Clean Eating lifestyle:
Hello, healthy comfort food! I love that soup is warming, but not too heavy. It’s my go-to when I want to use up left-over veggies in my fridge, feel like I need to give my body a reset, or just want to make something warm and cozy for the family.
Eating soup is also a great way to shed inflammation and water weight if you’ve had a weekend of heavy meals or strayed from your Clean Eating plan.
Soups can be very nutrient-dense, especially if we make our own bone-broth for the base, while also being very satisfying.
Save Time: Because soup ingredients can easily be thrown together it’s one of the quickest and easiest meals you can make! Hello, ONE POT!
It’s an amazing meal prep option:
I often have a big pot of homemade soup in the fridge because I double or triple recipes so that we can have lunches and a few easier meals over the following days.
Soup always tastes better the next day when the flavors have had time to further develop and blend together.
Most soups can be frozen for 2-3 months, so ALWAYS make extra.
Save money: I try to buy the on-sale and in-season produce because soup is AWESOME with very inexpensive ingredients that go a long way in the amount of soup you can make! Also, if you have an outdoor or indoor vegetable or herb garden, soup is the PERFECT way to enjoy your homegrown green goodies.
Perfect use of leftovers: soup is a fantastic way to use up ripe produce and leftovers in your fridge, or stuff you already have on hand in the pantry. This saves you extra trips out to the store and additional costs. Some of the best meals are ones with ingredients you already have on hand.
Food is fuel, but it’s also a connection piece within a family. I love creating beautiful, clean meals for the people who mean the most to me. But we have a BIG family, and life gets crazy-busy, so I’m always creating new ways to nourish my people without having to skip out on my own self-care to make it happen.
Soup checks all of the boxes for the things that are important:
✅Nourishing and Clean Eating Approved
✅Delicious
✅Budget-friendly
✅Versatile (never boring!)
✅Meal Prep Friendly
✅Satisfying
There’s something special about having a warm pot of soup in the house that makes it feel like a home.
I hope you enjoy this recipe as much as my family and I do!
Soup always tastes even better the next day. This chicken soup stays great refrigerated for 3-4 days or frozen for up to 2 months.
🍄What’s your favorite mushroom: button, portobello, shiitake, chanterelles, or …?
Mushrooms have some pretty unique health benefits!
☀️A big example: because they absorb vitamin D from the sun while they’re growing, they pass it along to you when you eat them … making them one of the few natural food sources of this important micronutrient!
Plus, mushrooms are loaded with antioxidants and other nutrients that offer protection against diseases like cancer.
And they may also help you balance your blood sugar and gut health, and can be great for your thyroid and metabolism, too.
Plus, their meaty “umami” flavor and texture make them a good addition to stir-fries, salads, soups, and more!
What’s your take on mushrooms? Love, like, or leave them?
REFERENCES:
Health Line
WebMD
🥛Use ANY unsweetened/plain milk of your choice to fit your dietary needs. My personal favorites for this soup are unsweetened coconut milk or cashew milk.
Any unsweetened nut milk, coconut milk, high-quality grass-fed cow’s milk, or heavy cream all work really well here. Use what you personally like and have on hand.
🍖Homemade Bone Broth Recipe:
Why choose Bone Broth?
🧈 How To make your own Ghee:
6 servings
Ingredients:
- 2 Tbsps ghee, grass-fed butter, unrefined organic coconut oil, tallow, or avocado oil
- 1 large sweet onion, diced
- 4 carrots, chopped
- 4 celery ribs, chopped
- 1 lb. boneless skinless chicken thighs, cut into bite-sized cubes
- sea salt and ground pepper, to taste
- 2 tsps dried thyme
- 6 fresh garlic cloves, pressed
- 2 lbs. sliced mushrooms (use a mix of your favorite, I use button and shiitake)
- 1 bay leaf
- 1/4 cup aged balsamic vinegar
- 8 cups chicken bone broth
- 1 cup milk of choice
- 2 Tbsps Arrowroot powder, gluten-free flour, or cornstarch
- handful of fresh parsley or other fresh herbs, chopped
Instructions:
Melt your butter or oil in a large Dutch oven or heavy-bottom stockpot over medium heat.
Add the onion, carrots, celery, and saute for 5 minutes.
Add the chicken, sea salt, pepper, pressed garlic, and thyme. Cook, stirring often for 6-8 minutes.
Stir in your sliced mushrooms and the bay leaf, then continue to cook, for 8-10 minutes.
Add the aged balsamic and allow it to bubble on high heat to reduce for 2-3 minutes.
Add in your chicken bone broth, and bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
Meanwhile, in a small bowl, whisk your milk of choice and Arrowroot/flour together until smooth.
Add this mixture to your soup and continue to simmer while stirring occasionally for 5 more minutes. Remove bay leaf before enjoying your soup.
Garnish with parsley and serve hot.
Enjoy!
🧡Rachel
Creamy Chicken + Mushroom Soup
Persons
6
Ingredients
- 2 Tbsps ghee, grass-fed butter, unrefined organic coconut oil, tallow, or avocado oil
- 1 large sweet onion, diced
- 4 carrots, chopped
- 4 celery ribs, chopped
- 1 lb. boneless skinless chicken thighs, cut into bite-sized cubes
- sea salt and ground pepper, to taste
- 2 tsps dried thyme
- 6 fresh garlic cloves, pressed
- 2 lbs. sliced mushrooms (use a mix of your favorite, I use button and shiitake)
- 1 bay leaf
- 1/4 cup aged balsamic vinegar
- 8 cups chicken bone broth
- 1 cup milk of choice
- 2 Tbsps Arrowroot powder, gluten-free flour, or cornstarch
- handful of fresh parsley or other fresh herbs, chopped
Instructions
- Melt your butter or oil in a large Dutch oven or heavy-bottom stockpot over medium heat.
- Add the onion, carrots, celery, and saute for 5 minutes.
- Add the chicken, sea salt, pepper, pressed garlic, and thyme. Cook, stirring often for 6-8 minutes.
- Stir in your sliced mushrooms and the bay leaf, then continue to cook, for 8-10 minutes.
- Add the aged balsamic and allow it to bubble on high heat to reduce for 2-3 minutes.
- Add in your chicken bone broth, and bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
- Meanwhile, in a small bowl, whisk your milk of choice and Arrowroot/flour together until smooth.
- Add this mixture to your soup and continue to simmer while stirring occasionally for 5 more minutes.
- Remove bay leaf before enjoying your soup.
- Garnish with parsley and serve hot.
- Enjoy!
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