Creamy Chicken Bone Broth Soup with Spinach and Mushrooms
A nourishing chicken bone broth soup enriched with sautéed mushrooms and fresh spinach, offering a creamy texture without dairy for a keto-friendly boost. This Mediterranean-inspired keto recipe, ready in about 40 minutes, pairs chicken bone broth, chicken breast, diced, cremini mushrooms, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 cups chicken bone broth
- 1 lb chicken breast, diced
- 2 cups cremini mushrooms, sliced
- 3 cups fresh spinach, chopped
- 1/2 cup yellow onion, minced
- 3 garlic cloves, minced
- 1/2 cup heavy cream
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp fresh thyme, chopped
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Equipment for this recipe
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Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1/2 cup minced yellow onion and sauté for 3 minutes until softened. Add 3 cloves minced garlic and 2 cups sliced cremini mushrooms, cooking for 5 minutes until mushrooms brown and release their moisture.
- Step 2: Add 1 lb diced chicken breast to the pot and cook for 5 minutes, stirring occasionally until chicken is no longer pink on the outside.
- Step 3: Pour in 6 cups chicken bone broth, add 1 tsp salt, 1/2 tsp black pepper, and 1 tsp chopped fresh thyme. Bring to a boil, then reduce to a simmer for 15 minutes until chicken is cooked through.
- Step 4: Stir in 3 cups chopped fresh spinach and 1/2 cup heavy cream. Simmer for another 3 minutes until spinach wilts and soup is heated through. Serve immediately.









