Creamy Chicken, Mushroom, and Spinach Soup

Creamy soups ya’ll.  Why do we love them so much when they are sooooo bad for us?  They are full of fat, calories, and very few nutritionally redeeming  ingredients.  But, darn it if we don’t want to order the loaded potato or broccoli cheese soup everywhere we go.  It seriously doesn’t get much worse than these soups when it comes to our waistlines.  BUT, there is hope!  This recipe from My Life Cookbook is so deliciously sneaky!

This soup has all the creamy deliciousness that you want without all the heavy fats.  It is dairy free, Paleo, AND low carb.  I mean come on!  How many more boxes could you possibly check off?  What’s the secret?  Cauliflower.  I have made cauliflower alfredo sauce before so it makes total sense to use it as a cream base in a soup.  What a wonderful way to sneak veggies into your meal.  If you have kids or a spouse that hates veggies or hates cauliflower, this is a great way to fool them.

The recipe is a little hands-on but not too bad and it is totally worth the effort for a big bowl of creamy soup that won’t make you feel bad about yourself!  If you’re not familiar with nutritional yeast (often called Nooch), don’t like it, or don’t want to buy something that you’re afraid you may never use again, feel free to use Parmesan cheese.  We use Nooch on popcorn, baked chips, and in soups so I already had some on hand.

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INGREDIENTS
  • 8 oz mushrooms, sliced
  • 1 Tablespoon olive oil
  • 1 teaspoon crushed garlic
  • 2 cups baby spinach, chopped
  • 1½ cup cooked chicken, chopped
  • 1 Tablespoon Better Than Bouillon (optional but recommended)
  • 1 cup chicken broth or water
  • Cauliflower Cream Sauce
  • 4 cups cauliflower pieces
  • 2 Tablespoons olive oil
  • ¼ teaspoon sage
  • ¼ teaspoon thyme
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon crushed garlic
  • 2 Tablespoons nutritional yeast (can sub grated Parmesan cheese but not Paleo)
  • 1 cup of water retained from boiling cauliflower
INSTRUCTIONS
  1. To make the cauliflower cream sauce, add your cauliflower to a pan and fill until almost covering the cauliflower.
  2. Cover and cook until the cauliflower is fork tender.
  3. Drain cauliflower but retain the liquid.
  4. Add to a high speed blender along with 1 cup of the retained liquid, olive oil, spices, nutritional yeast and garlic. Blend until smooth and creamy.
  5. Set aside and start making the soup.
  6. Add olive and mushrooms to a soup pan.
  7. Saute mushrooms until they just start to brown.
  8. Add your garlic and sauté for 1 minute more.
  9. Add your bouillon, spinach and chicken broth and let simmer for 5 minutes.
  10. Add your chicken and cook for 1 or 2 minutes until heated through.
  11. Add your cauliflower cream sauce and continue to cook a few more minutes until all the flavors meld together.
  12. If you wish to it to be thinner, add more chicken broth or water.

 

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