This recipe is adapted from http://www.food.com/recipe/chicken-spinach-shiitake-mushroom-soup-224145
- 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
Our estimates assume the use of fresh chicken with only 3% sodium per serving (instead of chicken that has been infused with a high-sodium broth).
Note that sodium percentages depend on which daily reference you use. 91 mg of sodium per serving implies that this recipe provides:
– 4% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 6% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 9% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
