Chicken and Mushroom Soup with Baby Spinach

During the cold winter months, I usually crave soups and chili. The other night was not exception. My husband was sick with 'the crud', and just wanted tea and soup. After making my homemade bouillon, making soup from scratch is not only easier, but much healthier, too.

I took 3 large (600 grams) thawed chicken breasts (boneless and skinless) and put them in a pot along with about 2-3 tablespoons of the bouillon. 

*(I later divided the chicken in half, so for calorie purposes, this soup used 300 grams of chicken.)

I filled the pot with water and boiled the chicken for about 15-20 minutes.

While the chicken was cooking I thinly sliced 2 medium carrots (235 grams).

I tossed those into the pot with the chicken and thinly sliced 200 grams of mushrooms.

I removed and shredded the chicken.

Then returned the chicken to the pot, and added the mushrooms.

Let simmer for about 20 more minutes, adding more water/bouillon as needed. After it had simmered, I added 100 grams of raw, baby spinach to the pot and let them hang out for only a few minutes.

After a few minutes, it was ready to serve. 

This soup went amazingly well with Grandma's Cornbread.

Nutritional Value (for the entire pot of soup):

412 Calories

6.34 grams of Fat

0.44 grams of Saturated Fat

64.38 grams of Protein

30.16 grams of Carbohydrates

0 grams of Sugar

9.95 grams of Fiber

The bouillon was not figured into this recipe, since it contains only vegetables and sea salt and uses a small amount. I do suggest, adding the calories of canned stock or store-bought bouillon into this recipe, as they will have much higher calories and fat.