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Chicken & Mushroom Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 120 g field mushroom, washed and diced
  • 2 tablespoons olive oil
  • 1 small red onion, peeled and finely sliced
  • 10 grams Knorr Chicken Stock Cube
  • 150 g skinless chicken breast fillet, cut into 1.5cm cubes
  • 80 g spinach, washed and roughly chopped
  • 2 spring onions, washed and finely sliced
  • 160 grams crusty bread, to serve

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

235kcal

Energy (kJ)

984kJ

Protein (g)

13.4g

Carbohydrate incl. fibre (g)

23.8g

Carbohydrate excl. fibre (g)

21.7g

Sugar (g)

3.6g

Fibre (g)

2.2g

Fat (g)

9.7g

Saturated fat (g)

1.8g

Unsaturated fat (g)

7.2g

Monounsaturated fat (g)

5.5g

Polyunsaturated fat (g)

1.6g

Trans fat (g)

0.0g

Cholesterol (mg)

24mg

Sodium (mg)

662mg

Salt (g)

1.65g

Vitamin A (IU)

1437IU

Vitamin C (mg)

7.7mg

Calcium (mg)

130mg

Iron (mg)

2.29mg

Potassium (mg)

401mg

Total

941kcal

3935kJ

53.5g

95.3g

86.7g

14.5g

8.6g

39.0g

7.2g

29.0g

21.9g

6.3g

0.1g

96mg

2647mg

6.61g

5748IU

30.7mg

520mg

9.17mg

1606mg


  • 1 In a 3-litre saucepan, fry the mushroom in the oil for 2 minutes. Add the onion and stir for 1 minute.
  • 2 Boil the kettle. Measure out 900ml of boiling water in a measuring jug, crumble in the Knorr Chicken Stock Cube and stir to make a stock, then pour it into the pan.
  • 3 Throw in the chicken and simmer for 7 minutes, or until cooked.
  • 4 Divide the spinach between 4 serving bowls. Ladle in the soup, ensuring each portion has an equal amount of chicken, and top with the sliced spring onion. Serve with bread on the side.