Sautéed Chicken and Mushroom Bone Broth Soup

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A nourishing soup featuring tender chicken, earthy mushrooms, and homemade bone broth simmered with herbs. This American-inspired keto recipe (low carb), ready in about 50 minutes, pairs boneless skinless chicken thighs, diced, extra virgin olive oil, white button mushrooms, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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

• 1 lb boneless skinless chicken thighs, diced
• 2 tbsp extra virgin olive oil
• 8 oz white button mushrooms, sliced
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 5 cups homemade chicken bone broth
• 3 fresh thyme sprigs
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice

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Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large pot over medium-high heat; add 1 lb diced boneless skinless chicken thighs and sauté for 5-7 minutes until golden brown on all sides.
2. Step 2: Add 8 oz sliced white button mushrooms, 1 medium diced yellow onion, 2 diced carrots, 2 diced celery stalks, and 3 minced garlic cloves; cook for 6 minutes, stirring occasionally, until vegetables soften and mushrooms release their moisture.
3. Step 3: Pour in 5 cups homemade chicken bone broth and add 3 fresh thyme sprigs, 1 tsp salt, and 1/2 tsp black pepper; bring to a boil.
4. Step 4: Reduce heat to low and simmer uncovered for 20 minutes to develop flavors and tenderize vegetables.
5. Step 5: Remove thyme sprigs, stir in 2 tbsp chopped fresh parsley and 1 tbsp lemon juice to brighten the soup.
6. Step 6: Serve hot with an optional sprinkle of additional parsley for garnish.