Sautéed Chicken and Mushroom Bone Broth Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A nourishing soup featuring tender chicken, earthy mushrooms, and homemade bone broth simmered with herbs. This american-inspired keto (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 weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sautéed Chicken and Mushroom Bone Broth Soup take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Chicken and Mushroom Bone Broth Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.

Can I substitute ingredients in Sautéed Chicken and Mushroom Bone Broth Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Chicken and Mushroom Bone Broth Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Chicken and Mushroom Bone Broth Soup low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes