SPICY CHICKEN AND MUSHROOM SOUP
This spicy chicken and mushroom soup is one of my favorite winter dinners, it has flavor, and although it is light, it is filling enough to be a unique dish in the evening.
It is prepared from a good sauce of onion and leek, with chicken and seasonal mushrooms, the spicy touch is provided by the dried and ground chili flakes.
I usually add turmeric, I love its taste and color, but what I like the most is its nutritional properties.
If you want to know the properties and benefits of chilli and turmeric, in this post you have a summary of its 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 use shiitake or oyster mushrooms, you can use whatever you find or have available, the result will be just as rich.
Sometimes I leave it like that, and other times I add spinach or chard, I love that touch of green leaf and it gives more body and volume to the soup, as well as providing other nutrients.
I like to prepare it in the morning and let it rest until lunchtime, when the time comes, I heat it, add the spinach and give it the last boil, I think it's better that way, tastier.
Make this spicy chicken and mushroom soup, or swap the main ingredients for cuttlefish and artichokes.
If you want you can "turn the ingredients over, what do I mean? Well instead of using chicken and chicken broth, you can use cuttlefish or squid, with prawns and artichokes, and use a fish broth, make another version from the same plate.
The spices and the rest of the ingredients work the same in both cases and it is a way to vary without getting bored.
In winter, starting lunch and dinner with a consommé or soup is always pleasant, but if there is the possibility of combining this consommé with proteins and vegetables to make a complete dish, why not do it?
That is the case of this soup, in a single dish you have everything, hot, tasty, comforting and very nutritious.
Use a homemade broth if you have the possibility to do so, otherwise, 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 does not matter, it will be tasty and it will also be very nutritious.
Make homemade broth every now and then and freeze it to use bit by bit in recipes like this one.
There is something important that we must take into account when preparing soups, consommés and creams, it is the ideal temperature for consumption, that is, to take them warm, but not burning.
It is essential to let the soup or cream temper before consuming it, the ideal is to take it at a temperature similar to that of our body, around 37ºC.
If we drink very hot soups, broths or beverages, there is an attack on the mucosa and tissues of the mouth and esophagus, which can cause irritation and even burns.
If you suffer from reflux, avoid very hot foods, as well as very cold foods, both of which attack the mucosa.
So it is always better to let very hot foods warm a bit 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's really easy to prepare.
- It is very tasty.
- With chilli it is spicy and I love it.
- Spicy food is more filling.
- It has turmeric, one of my favorite spices.
If you liked this recipe, you may also be interested in:
SPICY CHICKEN AND MUSHROOM SOUP
Learn to prepare a spicy chicken and mushroom soup, with dried chillies, a comforting and healthy dish.
- 300 g chicken breast cut into thin strips or small pieces
- 150 g onion 1 medium onion
- 100 g leek 1 leek
- 150 g Portobello mushrooms Or mushrooms, white mushrooms, shiitake, etc.
- 1 tbsp extra virgin olive oil
- 1/2 cdita dried ground chillies
- 1/4 cdita turmeric
- 1 pinch sea salt
- 2 cups chicken or vegetable broth 500 ml
- 100 g spinach (optional) You can also use chard or not put them.
Elaboration step by step
Sauté the chicken strips in the olive oil. Reservation.
In the same oil, sauté the onion and leek, season with salt, and let them fry.
Add the mushrooms, quartered.
Add the chicken that was already sautéed and stir.
Now season with a pinch more of salt, add the turmeric and the ground chilli. Be careful not to let the spices burn.
Add the broth and bring to a boil, lower the heat and cook for 10-15 min.
Add the spinach (optional) at the last minute, 1 minute and voila.
- If you want this soup to be a unique dish, add more chicken per serving.
- It can be prepared ahead of time, but add the spinach or chard at the last minute before serving.
- Adjust the level of spiciness to your liking, you can even avoid it and add other spices.
- This dish is ideal for a warm and comforting dinner.