Chicken Spinach Shiitake Mushroom Soup
Warm up with a bowl of hearty and nourishing Chicken Spinach Shiitake Mushroom Soup, a flavor-packed recipe perfect for any season. Tender chicken breasts are simmered in a savory broth alongside earthy shiitake mushrooms, sweet carrots, and aromatic celery, all complemented by a touch of soy sauce and thyme for depth. Fresh baby spinach adds a pop of vibrant color and nutrients, while optional cornstarch slurry can be used to achieve a silky, slightly thickened consistency. This easy-to-make soup is both comforting and nutrient-rich, making it ideal for a wholesome family dinner or a midday pick-me-up. Ready in just 50 minutes and perfect for meal prep, this recipe brings together simplicity and bold flavors for a delicious homemade meal.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 1 medium-sized, diced yellow onion
- 3 minced garlic cloves
- 2 medium-sized, diced carrot
- 2 diced celery stalks
- 200 grams, sliced fresh shiitake mushrooms
- 120 grams baby spinach leaves
- 6 cups chicken broth
- 2 tablespoons soy sauce
- 0.5 teaspoon dried thyme
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) ground black pepper
- 1 cup water
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (for cornstarch slurry)
Instructions
Season the chicken breasts with a pinch of salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Add the chicken breasts and cook for 3-4 minutes per side, until lightly browned. Remove them from the pot and set aside (they will finish cooking in the soup).
In the same pot, add the remaining 1 tablespoon of olive oil. Stir in the diced onion, minced garlic, diced carrot, and diced celery. Sauté for 5 minutes until the vegetables begin to soften and the onions are translucent.
Add the sliced shiitake mushrooms to the pot. Sauté for another 3-4 minutes until the mushrooms are tender and fragrant.
Pour in the chicken broth and 1 cup of water. Bring the mixture to a gentle boil.
Return the chicken breasts to the pot. Add the soy sauce, dried thyme, salt, and ground black pepper. Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, allowing the chicken to cook through and flavors to meld.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
Stir in the baby spinach leaves and let them wilt in the hot soup for 2-3 minutes.
If you prefer a slightly thicker soup, mix the cornstarch with 2 tablespoons of water to create a slurry. Stir this mixture into the soup and let it simmer for another 2-3 minutes until slightly thickened.
Taste the soup and adjust the seasoning with additional salt or pepper if necessary.
Serve the soup hot in bowls and enjoy!
Nutrition Facts
Calories |
1022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 8203 mg | 357% | |
| Total Carbohydrate | 71.0 g | 26% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 26.0 g | ||
| Protein | 103.9 g | 208% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 567 mg | 44% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 5028 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
