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R.jfif

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

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

16g

55g

35g

Step by Step

  • 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.

  • 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.

  • Serve the soup in a bowl with the bread aside. 

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