Chicken, Spinach, and Mushroom Soup
Serves: 12.
 
Ingredients
  • 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
Instructions
  1. Saute the carrot, celery, and onion in the oil in medium high heat in a soup pan until the vegetables are soft.
  2. Add the mushrooms and garlic and fry until cooked.
  3. Add chicken broth and bring to boil.
  4. Add chicken and spinach. When the spinach has wilted in the soup, add a pinch of nutmeg and a pinch of pepper.
  5. Optional: Sprinkle a little grated Parmesan on top of the soup when serving
Nutrition Information
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/