Chicken, Spinach, and Mushroom Soup
- 2 carrots, diced
- 3 celery ribs, diced
- 1 onions, diced
- 2 tablespoons olive oil
- 2 garlic cloves, chopped or minced
- 8 ounces mushrooms, sliced
- 8 cups no-salt chicken broth
- 3 cups chopped cooked chicken
- ⅔ cup baby spinach leaves
- nutmeg
- pepper
- Saute the carrot, celery, and onion in the oil in medium high heat in a soup pan until the vegetables are soft.
- Add the mushrooms and garlic and fry until cooked.
- Add chicken broth and bring to boil.
- Add chicken and spinach. When the spinach has wilted in the soup, add a pinch of nutmeg and a pinch of pepper.
- Optional: Sprinkle a little grated Parmesan on top of the soup when serving
Serving size: ½ cup. Sodium: 91 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/chicken-spinach-and-mushroom-soup/
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