Chicken and Mushroom Soup
This Chicken and Mushroom Soup is light, and healthy, with a spicy kick from simple curry spices. It’s cozy and satisfying, ideal for warming up on a chilly night. Ready in just 20 minutes and made without cream, it offers a flavor reminiscent of the soups you’d find in your favorite Thai restaurants.
Servings 3 servings
Calories 230kcal
Ingredients
- 1 to 2 tablespoons olive or vegetable oil
- ½ cup chopped onion
- 1 large garlic minced
- 4 ounces mushrooms sliced (4 to 6 mushrooms)
- 1 teaspoon coriander powder
- ¼ teaspoon cayenne pepper powder
- ¼ teaspoon turmeric powder
- 1 can chicken stock 14.5 ounces, I used 33% reduced sodium
- 2 boneless skinless chicken thighs cut into bite size chunks
- 1 medium carrot thinly sliced
- ½ to ¾ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ cup coconut milk
Instructions
- Heat oil in a medium pan over medium heat. Saute chopped onion and garlic until translucent (2 to 3 minutes).
- Add sliced mushrooms, coriander powder, cayenne and turmeric powder, cook stirring constantly for about 2 to 3 minutes to toast the spices.
- Stir in stock, chicken, carrot, salt and pepper. Cover and cook in medium-low heat for 8 to 10 minutes or chicken is cooked.
- Add coconut milk and let simmer for 2 minutes.
- Serve hot garnished with cilantro. Pro tip: Toss in cooked noodles or spaghetti to make a complete meal.
Video
Notes
Chicken - Boneless, skinless thighs, breasts or tenderloins are all great options.
Broth - We used 33% reduced sodium chicken stock, so feel free to adjust salt based on the type of stock used.
Spice level - Adjust cayenne based on your taste.
Nutrition
Serving: 1 Serving | Calories: 230kcal | Carbohydrates: 11g | Protein: 20g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 620mg | Potassium: 614mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3488IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 3mg