Published on: 04/06/2026
This news was posted by Oregon Today News
Description

This very quick and hearty chicken soup comes together in just 25 minutes. Ground chicken cooks speedily, but check the label: It’s best to find dark-meat chicken for a richer flavor than leaner breast meat. The soup is warmed up with garlic and ginger, spiced with cumin and crushed red pepper, and gets its golden hue from a dusting of turmeric powder. The soup is also further enhanced by frozen sliced mushrooms, which are a great freezer addition for any last-minute meals that need a little more flavor and texture. If frozen mushrooms are not available in your grocery store, feel free to use sliced fresh mushrooms instead. Quick-cooking quinoa adds texture to the soup -- and protein, too.
News Source : https://www.oregonlive.com/nytcooking/2026/02/770231994-chicken-mushroom-soup-with-spinach.html
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