Chicken and Mushroom Soup

This chicken and mushroom soup is a healthy and easy soup to make. It simply consists of chicken breast, fresh shiitake mushrooms and spinach. The strips of chicken breast were seasoned with salt, white pepper, cornstarch and vegetable oil and then added to the boiling broth mixture of sauteed green onions and sliced mushrooms. Spinach was added last at the end of the cooking time. It added color, texture and flavor to this comforting soup. This tasty chicken and fresh shiitake mushroom soup is a perfect meal to have on rainy days like we are having lately here in Vancouver, Canada. Enjoy!

Cooking Tips for Perfect Soup

To get the most flavor out of your chicken and mushroom soup, start by browning the chicken in the pot before adding the broth. This step adds a depth of flavor that will enhance the entire dish. Use a medium-high heat to sear the chicken until it is golden brown on the outside. Don’t overcrowd the pan, as this can cause the chicken to steam instead of sear. After browning, remove the chicken, and sauté your green onions and mushrooms in the same pot. This helps capture all those delicious bits left from the chicken. For the broth, use a good quality chicken stock or bone broth for richer flavor. If you prefer a lighter soup, water can work too, but it may not be as flavorful. When adding the spinach, toss it in at the very end and let it wilt for just a minute. Overcooking spinach can make it lose its vibrant color and nutritional value. Finally, if you like a bit of heat, consider adding a pinch of red pepper flakes or a splash of hot sauce just before serving.

Serving Suggestions and Variations

This chicken and mushroom soup is versatile, and there are plenty of ways to make it your own. If you want to turn this into a heartier meal, consider serving it over a bed of rice or noodles. A little jasmine rice or whole wheat noodles can add a nice texture and make it more filling. For a garnish, a sprinkle of fresh herbs like cilantro or parsley can add brightness and freshness to the dish. If you want to switch up the flavors, try adding other vegetables such as carrots, celery, or even some sweet corn. Each of these ingredients can bring a different profile to your soup. For a creamier version, stir in a splash of coconut milk or heavy cream just before serving. This can add a luxurious texture and flavor. If you’re looking for a way to use leftover chicken, this recipe is a great way to repurpose it. Just add the pre-cooked chicken towards the end of the cooking process to heat it through.

Frequently Asked Questions

Can I use frozen chicken instead of fresh?

Frozen chicken can work, but it’s best to thaw it first for even cooking. Just make sure to adjust the cooking time a bit to ensure it’s fully cooked through.

What if I don’t have shiitake mushrooms?

If shiitake mushrooms aren’t available, cremini or button mushrooms are great substitutes. They will provide a different flavor, but the soup will still be delicious.

How should I store leftovers?

Store any leftover soup in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of water if it thickens too much.

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance. Just add the spinach when you’re ready to serve to keep it fresh and vibrant.

What can I serve with this soup?

This soup pairs nicely with a crusty bread or a light salad. A simple side of garlic bread would also complement the flavors beautifully.

Chicken and Mushroom Soup

Liza Agbanlog

Chicken and mushroom soup is a comforting bowl of tender chicken and earthy shiitake mushrooms, all simmered in a savory broth with fresh spinach. It's hearty, flavorful, and super easy to whip up.

4.86 from 7 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Soup

Servings 4 servings

Calories 180 kcal

Ingredients

  

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• 1 (9 oz) boneless chicken breast
• ¼ tsp salt plus more as needed
• 1/8 tsp white pepper powder plus more as needed
• 1 tsp corn starch
• Vegetable oil
• 3 green onions thinly sliced (light and dark green parts separated)
• 8 oz fresh shiitake mushrooms sliced
• 6 cups of water
• 1 tsp soy sauce
• 4 cups of baby spinach
• Sesame oil

Instructions

 

• Slice chicken breast into long, thin strips; season with ¼ teaspoon salt, 1/8 teaspoon white pepper, corn starch and a drizzle of vegetable oil. Set aside.
• In a soup pot, heat a tablespoon of vegetable oil over medium heat. Stir-fry light green parts of green onions until softened, about 1 minute.
• Add sliced mushrooms and cook, stirring until mushroom has softened, about 3 minutes. Season with salt.
• Add water and turn the heat to high. Bring the mixture to a boil; add seasoned chicken strips and 1 teaspoon soy sauce. Gently stir and let cook for 3 minutes.
• Correct seasoning with salt and white pepper, if needed. Stir in spinach and remove from heat.
• Ladle the soup into individual bowl. Serve with a drizzle of sesame oil and top with dark green parts of green onions.

Nutrition

Calories: 180kcalCarbohydrates: 8gProtein: 25gFat: 6gSaturated Fat: 1gCholesterol: 70mgSodium: 400mgFiber: 2gSugar: 1g

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