Some days all you want is chicken soup. Somehow the combination of shredded chicken and broth warms deep down in your soul. Instead of the traditional chicken soup with carrots and celery, I played to the advantage of my fridge stock and revamped my Mama’s Tortellini Soup recipe. With fresh spinach and my favorite Baby Bella portobello mushrooms, Mama said…Hey, don’t you worry.
Spinach and Portobello Mushroom Chicken Soup
1 1/2 c chicken, cooked and shredded
4 c chicken broth
2 c spinach, washed
1 c portobello mushrooms, sliced
1 sweet bulb onion, chopped
1 clove of garlic, minced
2 Tbsp. EVOO
2 tsp. kosher salt
2 tsp. black pepper
1. In a large pot, bring chicken broth to a simmer.
2. In a medium saucepan, sauté half of onions, garlic and a pinch of salt and pepper in EVOO. Once tender, add mushrooms. Sauté for 2-3 minutes.
3. Add mushrooms, chicken and remaining salt and pepper to broth. Simmer for 3-5 minutes before adding spinach and remaining onions and continue to simmer for 1-2 minutes.
*For leftovers, add fresh spinach to broth for better results.
LBDujour 