A beautiful soup, in taste, appearance, and nutrition. This is a complete meal in itself. This recipe includes directions for the stock, if you don't have time a chicken bouillon cube works as well. Just be sure to cook some chicken pieces to add into the soup near the end, it's worth it.

Posted on: Apr 23, 2007

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Ingredients

2 carrot, diced

3 celery rib, diced

1 onion, diced

2 tablespoons olive oil

2 garlic clove, chopped

6 ounces shiitake mushrooms, sliced

2/3 cup baby spinach leaves

nutmeg

salt and pepper

Chicken stock (if making from scratch)

1 whole chicken
1 onion, chopped
2 carrot, chopped
3 celery rib, chopped
2 bay leaf

Directions

1
For the stock; put all the ingredients into a medium pot, cover with water, about 10 cups, and bring to a boil. Skim off the scum that floats to the surface, and simmer the stock until the chicken has cooked, about 1 1/2 hours. Leave the chicken to cool in the stock.
2
For the soup, sweat the diced carrot, celery and onion in the oil in a medium pan together with the garlic until the vegetables are soft. Add the sliced shiitake mushrooms and fry until cooked.
3
When the stock is ready, strain the liquid over the vegetables and mushrooms. You'll need 8 cups.
4
Keep the chicken carcass and pick off the cooked meat in small pieces. Add this to the soup with the spinach, when the spinach has wilted in the soup add the nutmeg, salt and pepper.
5
As an variation you may also add a poached egg or some grated parmesan on top of the soup.

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From: anonymous23

On Feb 29, 2008

Very good. I used 10 cups of chicken broth, and I just cooked pieces of chicken breast in the broth (very tender). Couldn't find shiitake mushrooms at my grocery store, so I used mixed dried mushrooms, which I reconstituted in boiling water and then added (water and mushrooms) to the veggies. I wish an amount for the nutmeg were in the ingredients--I just put some in (maybe half a teaspoon, maybe a whole teaspoon--it kind of rushed out of the bottle); it didn't seem like it was too much. And I used three carrots and doubled the amount of spinach. Next time, I'll probably omit the salt. Maybe I'll add some roasted garlic, too. Mmmm.... Thanks for posting!

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Nutrition Facts
Serving Size 1 (378g) Recipe makes 6 servings
Calories 576
Calories from Fat 360		(62%)
Amount Per Serving		%DV
	Total Fat 40.1g	61%
	Saturated Fat 10.8g	53%
	Monounsaturated Fat 18.1g
	Polyunsaturated Fat 8.2g
	Trans Fat 0.0g
Cholesterol 162mg		54%
Sodium 216mg		9%
Potassium 779mg		22%
Total Carbohydrate 13.3g		4%
	Dietary Fiber 3.0g	11%
	Sugars 5.3g
Protein 39.8g		79%
Vitamin A 7622mcg		152%
Vitamin B6 0.9mg		46%
Vitamin B12 0.7mcg		11%
Vitamin C 7mg		12%
Vitamin E 1mcg		3%
Calcium 65mg		6%
Iron 2mg		15%
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Ingredients

Chicken stock (if making from scratch)

Directions

1

2

3

4

5

Questions about this recipe?

Spot an error in this recipe?

Featured Reviews for This Recipe

is this recipe not exactly what you are looking for?

or

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what's popular now

Chicken, Spinach & Shiitake Mushroom Soup

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My Notes

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Ingredients

Chicken stock (if making from scratch)

Directions

1

2

3

4

5

Questions about this recipe?

Spot an error in this recipe?

Featured Reviews for This Recipe

| Edit...
My Notes: