Chicken Mushroom Soup

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Chicken Mushroom Soup is full of lean chicken breast, healthy vegetables including mushrooms, and barley. This healthy recipe is full of good-for-you ingredients and is the perfect meal for post holiday recovery!

For other healthy soup recipes, try our Turkey Taco Soup, Thai Sweet Potato Soup, or Split Pea Vegetable Soup

Overhead shot of a bowl of detox chicken vegetable soup, on a wooden background with whole carrots beside the bowl.

Chicken Vegetable Soup

With the holidays on the way, I’m going to need to eat this healthy soup often. The good news is that it’s really tasty with just the right amount of seasoning. Bland soups are the worst, and this is definitely bursting with flavor.

I don’t know about you, but I tend to need a bunch of healthy greens or veggies after I’ve over-indulged after traveling or special occasions. My mantra is “everything in moderation” so when there is too much sugar, butter, and cheese in recipes, I like to balance it out with all of the healthy things.

Why we Love this Recipe:

  1. HEALTHY – Onion, garlic, celery, carrots, cabbage, and mushrooms are rich in antioxidants, fiber, vitamins and minerals. Perfect for detoxing after days of over-indulging!
  2. COMFORTING – We love a comforting home cooked meal after being out of town.
  3. DELICIOUS – The combo of chicken, veggies, and barley all combined in a tasty broth makes this recipe delicious.

I considered making the dreaded cabbage soup (just google it) that is popular for “detoxing”. But I have a “problem” with all that cabbage and all those tomatoes. It usually makes me feel nauseous and I’m unable to eat more than one serving.

This recipe makes about 6-7 generous bowls, and since it is very lean, you will need a large bowl to fill up.

Overhead shot of a big pot of detox chicken vegetable soup, with a soup ladle lifting some out.

What You’ll Need:

  • Olive Oil
  • Chicken
  • Seasonings
  • Cabbage
  • Broth
  • Barley
  • Bay Leaves

How to make Chicken Mushroom Soup:

1. Sear chicken. Season the chunks of chicken with salt and pepper to taste Heat a stock pot to medium heat and add one tablespoon of olive oil and then the chunks of chicken breasts. Sear on all sides until slightly browned. Remove from pan and set aside on a plate.

2. Sauté veggies. Then add another tablespoon of olive oil to the pot. Add onion, carrots, celery, cabbage, and mushrooms. Season with onion powder, red pepper flakes, and additional salt and pepper. Sauté for 6-7 minutes or until veggies are softened.

Add garlic and ginger – and stir for another 3-4 minutes.

3. Add liquids. Then add chicken broth and heat until soup reaches a simmer.

4. Cook chicken. Add the chicken back and cook until just done. A digital thermometer should read 160 degrees (allowing for a few more degrees of carry-over cooking).

Remove chicken and shred when cool enough to handle.

5. Add barley. Add the pearl barley and bay leaves to the pot and cook for about about 30 minutes, or until barley is done.

6. Add chicken back. Add shredded chicken back to pot and heat through.

Recipe Tips:

  • Cut the chicken in chunks, and season before sautéing. After it is cooled, shred the chunks into smaller pieces.
  • The barley will need at least 30 minutes to soften and plump.
  • Lightly season the veggies as you add them. I like to season in layers.
  • There are two types of mushrooms in this soup. But you could use any you like.
  • The bay leaves will give the soup a fuller flavor. Don’t skip them.
  • This soup is very adaptable. You can add or subtract veggies and quantities.
Overhead shot of two bowls of detox chicken vegetable soup, on a wooden background.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Overhead shot of a bowl of detox chicken vegetable soup, on a wooden background with whole carrots beside the bowl.

Chicken Mushroom Soup

Chicken Mushroom Soup is full of lean chicken breast, healthy vegetables including mushrooms, and barley. This healthy recipe is full of good-for-you ingredients and is the perfect meal for post holiday recovery!
5 from 7 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 6 servings
Calories: 420kcal
Author: Sue Ringsdorf

Ingredients

  • 2-3 Tablespoons olive oil
  • 2 pounds chicken breasts – cut into large chunks
  • kosher salt and freshly ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon red pepper flakes
  • 1 medium onion – chopped
  • 4 large carrots – chopped
  • 3 stalks celery – chopped
  • 3 cups cabbage – chopped
  • 12 ounces bella mushrooms
  • 8 ounces shitake mushrooms
  • 6-7 cloves garlic – minced
  • 3-4 Tablespoon ginger – minced
  • 7-8 cups low-sodium chicken broth
  • 3/4 cup pearl barley
  • 3 whole bay leaves
  • cilantro or parsley – to serve

Instructions

  • Season the chunks of chicken with salt and pepper to taste Heat a stock pot to medium heat and add one tablespoon of olive oil and then the chunks of chicken breasts. Sear on all sides until slightly browned. Remove from pan and set aside on a plate.
  • Then add another tablespoon of olive oil to the pot. Add onion, carrots, celery, cabbage, and mushrooms. Season with onion powder, red pepper flakes, and additional salt and pepper. Sauté for 6-7 minutes or until veggies are softened.
  • Add garlic and ginger – and stir for another 3-4 minutes.
  • Then add chicken broth and heat until soup reaches a simmer. Add the chicken back and cook until just done. A digital thermometer should read 160 degrees (allowing for a few more degrees of carry-over cooking).
    Remove chicken and shred when cool enough to handle.
  • Add the pearl barley and bay leaves to the pot and cook for about about 30 minutes, or until barley is done. Add shredded chicken back to pot and heat through.
  • Serve with some crackers or bread of your choice.

Notes

Tips for making Detox Chicken Vegetable Soup:
  • Cut the chicken in chunks, and season before sautéing. After it is cooled, shred the chunks into smaller pieces.
  • The barley will need at least 30 minutes to soften and plump.
  • Lightly season the veggies as you add them. I like to season in layers.
  • There are two types of mushrooms in this soup. But you could use any you like.
  • The bay leaves will give the soup a fuller flavor. Don’t skip them.
  • This soup is very adaptable. You can add or subtract veggies and quantities.
 

Nutrition

Calories: 420kcal | Carbohydrates: 39g | Protein: 44g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 330mg | Potassium: 1566mg | Fiber: 8g | Sugar: 7g | Vitamin A: 8324IU | Vitamin C: 21mg | Calcium: 91mg | Iron: 3mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

10 Comments

  1. Made this tonight. It was awesome. Will make it again soon.

    1. Suebee Homemaker says:

      Thanks so much for your feedback, Karen! I’m glad you enjoyed it. 🙂

  2. Vicki McKie says:

    LOVE, LOVE, LOVE this chicken soup! Flavor is excellent as it is in all of your recipes. I really love the shitake mushrooms and feel like they were an excellent addition to the soup. The only thing better than your recipes would be if you always cooked them for me and I didn’t have to…lol

    Keep sharing!

    1. Suebee Homemaker says:

      Haha Vicki! I’d love to cook for you sometime! Thanks for your review, and I’m glad you enjoyed this soup! 🙂

  3. Mary J Flanagan says:

    I just made this tonight and it tasted amazing!! Thanks so much for posting this!!

    1. Suebee Homemaker says:

      Hi there!! I’m so glad you enjoyed it. I love a good healthy soup!! 🙂

  4. Mike Ringsdorf says:

    Very timely! The soup was awesome, but the scale is still up a few pounds. More soup please!

    1. Suebee Homemaker says:

      Yes, MORE soups and healthy recipes coming up…:)

      1. Just made this soup, awesome! Thanks!!!

        1. Suebee Homemaker says:

          I’m so glad you enjoyed it, Ruth!

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