Chicken & Mushroom Soup

This quick chicken soup is the perfect midweek meal. Feel free to swap the spinach for other nutritious greens, like kale or finely sliced cabbage leaves.

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

Nutritional information

Amount per serving

Protein (g)

13.4g

Energy (kJ)

984kJ

Energy (kcal)

235kcal

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

53.5g

3935kJ

941kcal

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

Ingredients
Cook

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