Fresh Spinach and Mushroom Chicken Soup
This soup tastes so good I had to go back for seconds. I hope you love it too! The other great thing about this soup is that it is all made in one pan.
I just made this soup again and realized I added 8 cups liquid. I have updated the recipe accordingly.
1 tbsp olive oil or canola oil
4 boneless, skinless, chicken breasts
½ tsp pumpkin pie spice
¼ cup reduced sodium wheat free San J tamari sauce
8 oz sliced baby portabellas (crimini) mushrooms
½ medium red onion, sliced into half moons
3 cloves of garlic, minced
½ cup celery, chopped
½ tsp cayenne pepper
1 tbsp real butter (optional if you want it to be casein free)
6 oz fresh baby spinach leaves
4 cups homemade broth or water, heated
4 cups water, heated
Preheat 5 qt nonstick skillet on medium heat. Add oil and swirl pan to spread oil. Add chicken breasts and sear on each side. Add pumpkin pie spice directly onto chicken breasts.
Add tamari, mushrooms, onion, garlic, celery, cayenne, and butter. Cook on medium low covered for about 2 hours. Remove chicken and cut up into chunks, then return chicken to skillet.
Add spinach, broth and water and cook covered until spinach is wilted. Serve hot.