Creamy Spinach Soup with Chicken and Mushrooms
Healthy, because
Even smarter
Nutritional values
Spinach is a rich source of iron while chicken adds tons of lean protein to this soup.
If you'd like a bit more texture and fiber, serve this soup with whole wheat noodles or on top of brown rice.
(Percentage of daily recommendation)
| Calorie | 274 cal. | (13 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 39.9 μg | (67 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 17.9 mg | (149 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 700 mg | (18 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 212 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 18 ozs Spinach (fresh)
- 1 Tbsp lemon juice
- salt
- peppers
- 9 ozs starchy potatoes
- 1 onion
- 2 garlic cloves
- 1 Tbsp butter
- 2 Tbsps Crème fraiche
- 2 Chicken breasts (each about 6 oz.)
- 3 ½ ozs button Mushroom
- 2 Tbsps butter
- Red pepper flakes (for garnishing)
Preparation steps
Rinse and spin dry spinach, cut out hard stems and coarsely chop leaves. Rinse and peel potatoes, cut into cubes. Combine potatoes with 1/4 of vegetable broth and simmer for about 15 minutes. Peel onion and garlic and slice. In a large saucepan, heat butter and saute garlic and onion, add chopped spinach and saute briefly. Add remaining broth and potatoes with their cooking broth and simmer for about 10 minutes. Puree with an immersion blender and season with lemon juice, salt and pepper. Whisk in creme fraiche.
Rinse chicken breasts, pat dry and cut into thin pieces. Season with salt and pepper. Heat 1 tablespoon of butter in a pan and saute chicken for about 5 minutes. Remove from pan.
Clean mushrooms, cut into slices and saute in remaining butter, remove from pan.
Place chicken pieces and mushrooms into bowls and top with spinach soup. Sprinkle with red pepper and serve.
