Chicken Mushroom Soup

I grew up in a culture where soup is the ultimate lunch food. I remember sitting in my grandmother’s kitchen, watching her make large pots of fatty broth (the correct reference  would be “stock”, but you couldn’t tell that to my grandmother!), load it full of new potatoes, carrots, peas, mushrooms, and anything else that would keep its texture in the pot and let it go for an hour or two. Although I loved my grandmother’s cooking, I am a firm believer that unless you live in the tundra, a 1000 calorie bowl of soup is not what you need. Recently, I set out to “modernize” and “lighten” some of the old-school Russian recipes that were passed down to me from my elders. Here is a new, light, and delicious take on the Chicken Mushroom Soup.  This dish makes a great post workout meal as well as a great any time food. I deliberately avoided adding potatoes because of the high carbs, but if you are a runner or just simply need a higher carb count in your meal, throw in two or three diced russet potatoes at the end. When the potatoes are nice and soft, your soup is done. Enjoy and let me know what you think!

CHICKEN MUSHROOM SOUP

Ingredients:

8 cups of Chicken Broth Mushroom_Soup_watermarked
3 Pulled Chicken Breasts
2 cups Chopped Oyster Mushrooms
2 cups Chopped Shitake Mushrooms
2 cups of Beech Mushrooms
1 cup of Parsnips cleaned and chopped
3 stalks of Celery chopped
2 tbs Olive Oil
1 tsp Paprika
1 tsp Chili Powder
1 tsp Garlic Salt
1/8 cup Chopped Cilantro
1/8 cup Chopped Green Onion

Directions:

Clean and chop the mushrooms into bite sized pieces. Clean and chop the parsnip and celery into bit sized pieces. Heat up a large, none stick pan with olive oil. Combine celery, parsnip, mushrooms, and spices. Sautee until the mixture reduces in size. Take the chicken you reserved from making the broth and pull it apart. In a large broth pot, combine the veggies, the chicken, and the broth. Bring to a boil. Reduce the heat and allow to simmer for 5 minutes, turn off the heat. Add chopped cilantro and chopped green onion, stir and allow to sit for 2 minutes before serving.

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Posted on August 3, 2013, in clean eating, Uncategorized and tagged , , , , , . Bookmark the permalink. Leave a comment.

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