Creamy Spinach Soup with Chicken and Mushrooms

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Creamy Spinach Soup with Chicken and Mushrooms
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
274
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie274 cal.(13 %)
Protein27 g(28 %)
Fat13 g(11 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage1.6 g(5 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.6 μg(3 %)
Vitamin E0.7 mg(6 %)
Vitamin K39.9 μg(67 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin17.9 mg(149 %)
Vitamin B₆0.7 mg(50 %)
Folate40 μg(13 %)
Pantothenic acid1.7 mg(28 %)
Biotin7.3 μg(16 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C20 mg(21 %)
Potassium700 mg(18 %)
Calcium46 mg(5 %)
Magnesium53 mg(18 %)
Iron2.3 mg(15 %)
Iodine10 μg(5 %)
Zinc1.6 mg(20 %)
Saturated fatty acids8.1 g
Uric acid212 mg
Cholesterol95 mg
Complete sugar2 g

Ingredients

for
4
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)
How healthy are the main ingredients?
potatoSpinachsaltoniongarlic cloveChicken breast

Preparation steps

1.

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.

2.

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. 

3.

 Clean mushrooms, cut into slices and saute in remaining butter, remove from pan. 

4.

Place chicken pieces and mushrooms into bowls and top with spinach soup. Sprinkle with red pepper and serve.

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