Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Chicken and Mushroom Soup with Brown Rice
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- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 570
- Total Fat
- 19 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 103 milligrams
- Sodium
- 733 milligrams
- Carbohydrates
- 54 grams
- Dietary Fiber
- 5 grams
- Sugar
- 4 grams
- Protein
- 50 grams
This is as much a mushroom soup as it is a chicken soup. Mushrooms are sauteed with onion, garlic and ginger, then simmered in chicken broth with tender chicken breast. Spinach is wilted into the soup, which is served over nutty brown rice, making this a healthful, hearty and full-flavored soup.
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 570
- Total Fat
- 19 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 103 milligrams
- Sodium
- 733 milligrams
- Carbohydrates
- 54 grams
- Dietary Fiber
- 5 grams
- Sugar
- 4 grams
- Protein
- 50 grams
Ingredients
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Directions
- Heat the frozen rice as the label directs. Keep warm.
- Heat 2 tablespoons olive oil in a large heavy saucepan or dutch oven over medium-high heat until shimmering. Add the mushrooms and season with a pinch of salt and pepper. Cook, stirring occasionally, until lightly browned at the edges and tender, about 5 minutes. Stir in the onion and cook, stirring, until tender, about 3 minutes. Move the mushrooms and onion to one side of the pan and add the remaining 1 tablespoon olive oil to the other. Add the garlic and ginger and cook until just softened, about 30 seconds. Stir to combine.
- Add the chicken broth and 3/4 teaspoon salt and bring to a boil. Season the chicken with salt and pepper and add to the broth. Reduce to a steady simmer and cook until the chicken is cooked through, 12 to 15 minutes. Using a slotted spoon, remove the chicken to a cutting board. When cool enough to handle, chop into bite-size pieces and return to the saucepan; season with salt and pepper.
- Add the spinach to the soup and stir until just wilted. Divide the warm rice among bowls, then top with the soup. Sprinkle with the scallions.
