SPICY CHICKEN AND MUSHROOM SOUP

 

This spicy chicken and mushroom soup is one of my favorite winter dinners. It’s flavorful, and although it’s light, it’s filling enough to be a stand-alone dish for the evening.

It’s made from a good sauté of onion and leek, with seasonal chicken and mushrooms. The spicy touch comes from the dried, ground chili flakes.

I usually add turmeric. I love its flavor and color, but what I like most are its nutritional properties.

If you want to know the properties and benefits of chili and turmeric, in this post you have a summary of their main benefits, and a series of recipes in which you can incorporate them.

This time I have prepared my spicy chicken soup with some portobello mushrooms, but I also usually use shiitake or oyster mushrooms, you can use whatever you find or have available, the result will be just as delicious.

Sometimes I leave it like this, and other times I add spinach or chard, I love that touch of green leaves and it gives more body and volume to the soup, in addition to providing other nutrients.

I like to prepare it in the morning and let it rest until lunchtime, when the time comes, I heat it up, add the spinach and give it a final boil, I think it is better and tastier this way.

 

Prepare this spicy soup with chicken and mushrooms or change the main ingredients for cuttlefish and artichokes.

 

If you want, you can “turn the ingredients around. What do I mean? Well, instead of using chicken and chicken broth, you can use cuttlefish or squid, with shrimp and artichokes, and use a fish broth, make another version of the same dish.

The spices and the rest of the ingredients work the same in both cases and it’s a way to vary without getting bored.

 

 

In winter, starting lunch and dinner with a broth or soup is always nice, but if you have the possibility of combining that broth with proteins and vegetables to make a complete dish, why not do it?

That is the case with this soup, in a single dish you have it all, hot, tasty, comforting and very nutritious.

Use a homemade broth if you can, if not, don’t worry, buy a quality commercial broth and prepare the soup to your liking.

Add the spices that you like the most or avoid them and make your soup with the usual flavors, it doesn’t matter, it will be tasty and it will also be very nutritious.

 

Make homemade broth from time to time and freeze it to use little by little in recipes like this one.

 

There is something important that we must keep in mind when we prepare soups, consommés and creams, it is the ideal consumption temperature, that is, to drink them warm, but not burning hot.

It is essential to let the soup or cream cool before consuming it, ideally it should be at a temperature similar to that of our body, around 37ºC.

If we drink very hot soups, broths or drinks, it causes an attack on the mucosa and tissues of the mouth and esophagus, which can cause irritation and even burns.

If If you suffer from reflux, avoid very hot foods, as well as very cold ones, both attack the mucosa.

So it is always better to let very hot foods cool a little before eating them, however, it is true that hot foods facilitate digestion and maintain our body temperature, which is why they are so pleasant, especially when it is cold.

 

 

Why I like this recipe so much:

• It is very easy to prepare.
• It is very tasty.
• It is spicy with chili and I love it.
• Spicy food is more filling.
• It has turmeric, one of my favorite spices.

 

If you liked this recipe, you might also be interested in:

• Cabbage soup with spices.
• Vegetable soup and how to avoid gastroesophageal refluxprevent GERD.
• My 5 favorite spices.