Chicken and Mushroom Soup With Spinach

By Sue Li

Updated February 9, 2026

Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
Ready In
25 min
Rating
5(360)
Comments
Read comments

This very quick and hearty chicken soup comes together in just 25 minutes. Ground chicken cooks speedily, but check the label: It’s best to find dark-meat chicken for a richer flavor than leaner breast meat. The soup is warmed up with garlic and ginger, spiced with cumin and crushed red pepper, and gets its golden hue from a dusting of turmeric powder. The soup is also further enhanced by frozen sliced mushrooms, which are a great freezer addition for any last-minute meals that need a little more flavor and texture. If frozen mushrooms are not available in your grocery store, feel free to use sliced fresh mushrooms instead. Quick-cooking quinoa adds texture to the soup — and protein, too.  

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings

  • ¼ cup olive oil, plus more for serving

  • 1 large shallot, thinly sliced (3 ounces)

  • 1 (1-inch) piece fresh ginger, thinly sliced (about 2 tablespoons) 

  • 4 large garlic cloves, thinly sliced

  • 1 pound ground chicken (preferably dark meat)

  • ¼ cup quinoa, rinsed and drained

  • 1 ½ teaspoons ground cumin

  • 1 teaspoon gochugaru (or crushed red pepper to taste)

  • ½ teaspoon ground turmeric 

  • 1 (10-ounce) bag frozen sliced mixed mushrooms (or fresh mushrooms, sliced)

  • 1 quart low-sodium chicken broth

  • 1 (5-ounce) package baby spinach (about 4 cups)

  • Kosher salt and freshly ground black pepper

  • Lemon wedges, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

20 grams carbs; 98 milligrams cholesterol; 412 calories; 15 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 25 grams fat; 3 grams fiber; 1146 milligrams sodium; 30 grams protein; 4 grams sugar

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.

Powered by

Preparation

    1. 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. 

    2. Step 2

      Add the mushrooms and cook until they thaw and soften, 1 to 2 minutes. 

    3. 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.) 

    4. Step 4

      Season generously with salt and pepper and serve with lemon wedges and a drizzle of olive oil.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
360 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Sharon

I will make this. But there is no way you need 1/4 of oil for initial sauté.

Theresa

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.

Ammiatx

@Michael N I don't care for quinoa, I am going to use a cup of Carolina rice, and see what happens.

JohnB

Probably the best NYT Cooking recipe I have made. 1. Used fresh mushrooms because didn't really want to try to find frozen. If you go the fresh route, saute them first in the oil to get some color on them, followed by the aromatics, and then the ground chicken to avoid drying it out. 2. Had left over rice I did not want to go to waste, so skipped the quinoa and just tossed the rise in at the end to warm through.

Karen H

Why adding salt when using low sodium broth? I use no salt broth and low salt broth combined, add lots of spices and no additional salt for a healthier soup. Also, add the spinach when serving. Quickly wilts and not so limp.

Deborah T

Also agree, 1/4 c oil not necessary for initial sauté. Will try more quinoa next time - barely noticed it.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.