Chicken and Mushroom Soup With Spinach
Updated Feb. 9, 2026
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼ cup olive oil, plus more for serving
- 1large shallot, thinly sliced (3 ounces)
- 1(1-inch) piece fresh ginger, thinly sliced (about 2 tablespoons)
- 4large garlic cloves, thinly sliced
- 1pound ground chicken (preferably dark meat)
- ¼ cup quinoa, rinsed and drained
- 1½ teaspoons ground cumin
- 1teaspoon gochugaru (or crushed red pepper to taste)
- ½ teaspoon ground turmeric
- 1(10-ounce) bag frozen sliced mixed mushrooms (or fresh mushrooms, sliced)
- 1quart low-sodium chicken broth
- 1(5-ounce) package baby spinach (about 4 cups)
- Kosher salt and freshly ground black pepper
- Lemon wedges, for serving
Nutritional analysis per serving (4 servings)
410 calories; 25 grams fat; 5 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 30 grams protein; 1146 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat olive oil in a large pot over medium-high heat. Add the shallots, ginger, garlic and chicken, and cook, breaking up the chicken into small crumbles, until the shallots are slightly translucent and the chicken is browned, about 5 minutes. Add the quinoa, cumin, gochugaru and turmeric, and cook, stirring often, until the spices are fragrant, about 1 minute.
- Step 2
Add the mushrooms and cook until they thaw and soften, 1 to 2 minutes.
- Step 3
Add chicken broth and bring to a boil. Cover the pot and reduce the heat to low and cook until the quinoa has swelled and the centers are translucent, 10 to 11 minutes. Turn off the heat and stir in the spinach. (The residual heat will wilt the spinach right away.)
- Step 4
Season generously with salt and pepper and serve with lemon wedges and a drizzle of olive oil.
Private Notes
Comments
I will make this. But there is no way you need 1/4 of oil for initial sauté.
A very quick healthy soup. I added kale along with the spinach just for more veggies. Next time I would salt the chicken while browning or use regular chicken broth with salt, since adding salt at the end didn't really stick. Also, add more crushed red-pepper.
@Michael N I don't care for quinoa, I am going to use a cup of Carolina rice, and see what happens.
Use either 3/4 or 1 cup of quinoa. 1/2c is almost nonexistent
This was delicious. Made with fresh mushrooms, farro (because I had it), and rotisserie chicken as suggested by other reviewers. Wonderful!
This could be nice with a soba noodle but i stuck with the quinoa and we enjoyed it. Unless really craving noodles, I'd make it the same but also add salt earlier to taste throughout.