Chicken Soup with Mushrooms
20 min 383kcal
Carrot
Scallions, fresh
Chicken Breast, raw
Ground Black Pepper
Parsley, fresh
Bay Leaf, dried
Garlic Powder
Dill, fresh
Chicken Broth, low-sodium
Olive Oil
Whole Grain Bread
Green Peas
Mushrooms
Nutritional Value
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Fat
Carbs
Protein
1 small, sliced
1 tbsp, chopped
1/2 medium
1 pinch
5 leaves, chopped
1 leaf
1 pinch
1 tsp, chopped
1 cup
1 tsp
2 slices (optional)
1/3 cup
1/2 cup, slices
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16g
55g
35g
Step by Step
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Heat the olive oil in a medium nonstick pan. Add sliced chicken breast, season with ground black pepper and garlic powder, and cook for 5-7 min, until it is no longer pink. Then add sliced mushrooms and cook for 2 min, stirring occasionally.
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Bring the broth to a boil in a medium pot. Add sliced carrot, green peas, bay leaf, cooked chicken breast, and mushrooms. Lower the heart and leave simmer for 6-7 min (adjust the soup consistency by pouring more broth or boiling water). Then add chopped scallions, parsley, and chopped dill, and simmer 5 min more.
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Serve the soup in a bowl with the bread aside.
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