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Main Dish Soups - Chicken, Mushroom and Spinach Soup

Monday, February 18, 2019

For lunch I'm having a variation of a favorite dump soup. The basic recipe is 2 cups of broth and half a pound or so of veggies (usually but not always frozen), plus eggs or cream or cheese or sometimes another kind of protein. Depends on what it takes to get my macros (fat, protein, carbs and fiber) where I want them for the day. And seasonings, of course, depending on what else in the soup. I often throw it in the blender (don't forget to hold the lid down tight!) and then drink it out of my big mug.

Today I used my home made chicken bone broth, some chicken I canned a while ago, fresh mushrooms and frozen spinach, with cream and poultry seasoning. I won't blend it, because I'm afraid of what it would look like. It just seems like mushrooms and spinach pureed together would end up looking pretty disgusting.


2 c chicken bone broth
125 gr cooked chicken breast
115 gr sliced mushrooms (or you could chop them)
185 gr frozen chopped spinach
1/2 t poultry seasoning
salt and pepper
1 T chia seeds (for extra fiber - totally optional)
80 gr heavy whipping cream

Put everything but the cream in a medium saucepan and cook until the veggies are done. Add the cream and enjoy!

This makes about 4 cups of soup, which has about 600 calories, 53 grams of protein, 37 grams of fat, 21 total carbs, 12 grams of fiber, and 9 net carbs.
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