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Basil Chicken & Mushroom Bone Broth Soup

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Adjust Servings:
2 T divided extra virgin olive oil
1.5 lbs chicken thighs see substitutions
2 diced large russet potatoes see substitutions
1 container bella mushrooms
1 large diced onion I used a large red onion
3 diced stalks celery
2 32oz cartons bone broth see substitutions
1/2 cup packed chopped basil leaves minced
2 bay leaves
1/2 cup packed chopped rosemary
1 T minced garlic
1/2 T peppercorn medley
1 T poultry seasoning
1 can (optional) coconut cream

Basil Chicken & Mushroom Bone Broth Soup

Paleo | Whole30 | Vegetarian & Low Carb Options


    Soul warming with a mind-blowing bone broth, this soup is a weeknight and meal planning workhorse. With mushrooms, potatoes, rosemary, and basil, it comes together easily in the Instant Pot for the season's ultimate comfort food!

    • ~40
    • Serves 8
    • Easy




    This Basil Chicken with Mushrooms & Potatoes is pure magic! And I do mean that. Once the Instant Pot (IP) went off and I was able to taste the broth…WOWZERS! The IP makes the broth taste like it had days to develop but this broth is ready in 30 minutes, including the time it takes to come to pressure. The fresh rosemary and basil infuse the broth with a robust flavor that is most likely the BEST chicken soup broth I’ve ever made.

    This rustic soup is also a meal prep Sunday’s best friend and freezes well. Separate the soup into containers and take it for lunch all week. Add gluten free crackers (if you can) and this family and kid-friendly soup becomes a busy weeknight warrior!

    Suggestions & Substitutions


    • Use chunks of chicken rather than shredded chicken
    • Chicken breasts would be great too!
    • Use pork shoulder/butt shredded. Use this recipe for the pork butt!
    • Vegan or Vegetarian – add squash varieties, add mushroom varieties or your favorite vegan meat substitute.

    Seasonings (I like using quality blends to keep ingredients down)

    • Use a poultry seasoning blend. This one!



    • Italian Seasoning can be added or substituted for the fresh herbs
    • Ground rosemary and basil can be substituted as well

    Low Carb | Keto

    • Eliminate the potatoes and add low carb veggies of your choice
      • Mushroom varieties
      • Squash varieties
      • Green beans
      • Root vegetables

    Other suggestions

    • Sub sweet potatoes
    • Sub Worcestershire sauce if not Paleo, Gluten Free, or on Whole30
    • Add a can of seasoned diced tomatoes with juice
    • Sub vegetable broth or any low sodium chicken broth
    • Add spinach (my kid loves this addition)

    No instant pot???  No problemo!

    This will be your ticket back to happiness in the kitchen and save you more time than you ever thought possible. Not too mention, you have nothing to lose. Amazon has an outstanding return policy. Personally, I would buy as big a pot as you can afford and prepare yourself to put your rice maker, slow cooker, and old fashion pressure cooker on Craigslist! Counter space freedom!!! Click on the links to get your pot today!

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    Click on the images above to be whisked away to choose your weapons and say goodbye to the things that take too long in the kitchen. Bye-bye time killers. Also, make sure to check out a comprehensive list of the coolest weapons and gifts for the crazy foodie in your life by visiting the MustHaves page.

    Do you social? Me too!

    Make this, take a photo, and on da GRAM – #SOLTOcrew AND don’t forget to @sanityorlackthereof | Find more from SOLTO on Pinterest and join my crazy wack cookery crew on Facebook mannligapotek.com. Glad you came to party!

    Please comment below if you have questions or want to share your outcome.  Can’t wait to chat with you!

    Until we eat again!



    Get everything you will need out. Dice and prepare all vegetables and herbs.


    Hit the Saute button on the Instant Pot. Use the adjust button to turn the Saute up to high. Once it heats up, add 1 T of oil. Add seasoned chicken thighs and sear them on both sides. Remove to a plate.


    Add 1 T of oil to the pot. Add the onions, celery, and mushrooms. Top with the pepper and coconut aminos. Stir and let sautee for 5 minutes, stirring occasionally.


    Place the chicken in the instant pot with the veggies. Cover with a 1 and 1/2 of the cartons of broth. Stir in the fresh or ground basil and rosemary. Add bay leaves. Place lid on the pot, lock and turn the valve to the right. Hit Manual and set the timer to 15 minutes. Because of the amount of broth, it could take 10-15 minutes for your pot to come up to pressure.


    Once the time is up, do a quick pressure release. Select the keep warm function. With tongs, pull out each chicken thigh and shred with two forks. Add the shredded chicken back to the pot. If using, add the coconut cream. Stir well. Serve with a basil leaf and enjoy!


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