Chicken Forester Soup
A creamy hearty recipe! This soup consisiting of chicken, mushrooms, spinach and rice.
Ingredients
- 4 cups low-sodium chicken broth (or 1 quart)
- 2 cups water
- 2 cups half & half see notes
- 4 tablespoons unsalted butter
- 1/2 yellow onion finely chopped
- kosher salt
- 1 pound mushrooms sliced (a blend of cremini, button, shiitake and/or oyster)
- 3/4 teaspoon sage rubbed
- 1/4 teaspoon garlic powder
- 1/8 teaspoon turmeric
- 1/4 cup unbleached all-purpose flour
- 1/3 cup long grain white rice
- 2 to 3 cups cooked chicken shredded leftover roasted or rotisserie
- 4 to 5 handfuls baby spinach
- black pepper freshly ground
Instructions
- Pour the broth, water and half & half into a sauce pan and heat on low until warm. Do not boil.
- Meanwhile, melt butter over medium to medium-low heat. Add in the onion with a pinch of kosher salt. Stir and cook until soft and translucent. About 5 to 8 minutes.
- Add in mushrooms, sage, garlic powder and turmeric. Stir and cook 2 to 3 minutes.
- Sprinkle in lour and stir and cook for 2 minutes.
- Add in the rice and while stirring, pour in warm liquids. Bring to a simmer on medium-to medium high and then reduce heat to low until soup has thickened and rice is cooked. About 20 minutes.
- Stir in shredded chicken, baby spinach and cook until the chicken is heated through and the spinach has wilted.
- Taste and season with salt and pepper to taste.
Notes
Half & half is equal parts heavy cream and whole milk.
Nutrition
Serving: 1generous cup | Calories: 268kcal | Carbohydrates: 16g | Protein: 16g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 106mg | Potassium: 552mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1810IU | Vitamin C: 6mg | Calcium: 98mg | Iron: 2mg