I got this recipe from my friend Jasmine. This is one of the best soups I’ve eaten. It has lots of flavor and fills you up. Plus it is super healthy. Don’t be scared of the garlic, roasting it makes it sweet and delish.
Italian-Style Chicken and Mushroom Soup
6 tablespoons olive oil
1 yellow onion, diced
4 ribs celery, chopped
8 cups chicken broth
4 cups shredded cooked chicken
4 bay leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 whole heads garlic (this means the entire bunch!)
8 ounces button mushrooms, cleaned
1 cup orecchiette pasta, or other small pasta shapes such as bow ties or elbow macaroni
1 cup canned cannellini or navy beans, rinsed and drained
2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary
2 tablespoons chopped fresh parsley
8 cups firmly packed spinach, washed, drained, and stems removed Heat 4 tablespoons of the olive oil in a large soup pot over medium heat. Add the onion, reduce the heat to low, and cook, stirring occasionally, about 15 minutes. Add the celery and cook about 5 minutes longer, stirring constantly. Add the broth, chicken, bay leaves, salt, and pepper. Reduce heat and simmer about 1 hour, stirring occasionally.
Place both heads of garlic on a small sheet of aluminum foil and drizzle with 1 tablespoon of the olive oil. Wrap tightly and place in the oven to roast at 450 degrees, about 35 to 40 minutes, or until the garlic is soft. Meanwhile, toss the mushrooms with the remaining olive oil in a baking dish (or some more foil), place in the oven, and roast 15 to 20 minutes, until golden brown, stirring once or twice during cooking to coat evenly.
Remove the mushrooms from the oven and add to the soup. Remove the garlic from the oven, peel the cloves, and add to the soup, leaving them whole.
Add the orecchiette to the soup and cook, stirring occasionally, 10 to 12 minutes longer, just until the pasta is al dente. Add the beans and heat through. Add the rosemary and parsley and stir to mix; remove from the heat.
4 ribs celery, chopped
8 cups chicken broth
4 cups shredded cooked chicken
4 bay leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 whole heads garlic (this means the entire bunch!)
8 ounces button mushrooms, cleaned
1 cup orecchiette pasta, or other small pasta shapes such as bow ties or elbow macaroni
1 cup canned cannellini or navy beans, rinsed and drained
2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary
2 tablespoons chopped fresh parsley
8 cups firmly packed spinach, washed, drained, and stems removed Heat 4 tablespoons of the olive oil in a large soup pot over medium heat. Add the onion, reduce the heat to low, and cook, stirring occasionally, about 15 minutes. Add the celery and cook about 5 minutes longer, stirring constantly. Add the broth, chicken, bay leaves, salt, and pepper. Reduce heat and simmer about 1 hour, stirring occasionally.
Place both heads of garlic on a small sheet of aluminum foil and drizzle with 1 tablespoon of the olive oil. Wrap tightly and place in the oven to roast at 450 degrees, about 35 to 40 minutes, or until the garlic is soft. Meanwhile, toss the mushrooms with the remaining olive oil in a baking dish (or some more foil), place in the oven, and roast 15 to 20 minutes, until golden brown, stirring once or twice during cooking to coat evenly.
Remove the mushrooms from the oven and add to the soup. Remove the garlic from the oven, peel the cloves, and add to the soup, leaving them whole.
Add the orecchiette to the soup and cook, stirring occasionally, 10 to 12 minutes longer, just until the pasta is al dente. Add the beans and heat through. Add the rosemary and parsley and stir to mix; remove from the heat.
Add the spinach and stir until wilted.
Serve with crusty bread.
Serve with crusty bread.
Are there any calorie amounts for this soup? I just had my first bowl and it was AMAZING!!!!!!
I don’t have any numbers but I think it’s pretty low. Sometimes I leave out the pasta and it’s totally healthy in my mind 🙂
How many servings is this recipe?
A bunch – I would plan on 8-10 large servings.
Any subsitute ideas instead of mushrooms? Making this tonight! Thanks!
Oh man… that’s a hard one since this soup has so many. I’d say you’d be better off just to leave them out if you don’t like them! Let me know how it turns out…
This is SOOOOOO GOOD!!!! I almost never make the time to come back and comment, but this is so wonderful. A little time consuming (for a mama of 4 under 6 yrs old) but I made it on a day hubby was home so that helped. I will definitely double next time and freeze half. My sister in law was here for dinner and she loved it too. Enough that I sent her home with lunch for the next day! Made enough for 3 adult dinners, 2 small (1/2 cup maybe?!?) kid portions and 3 large servings for lunch. Only substitution was baby portabella mushrooms as that’s what was on sale so that’s what I had! Seriously – this tastes like it’s from a nice restaurant, but better because I know exactly what is in it! Thank you and can’t wait to try more of your recipes!
Oh, and I love your clean eating philosophy and honesty!
You tried it in spite of that awful picture! I’m so impressed with you and I’m so pleased that you liked it! Yea for successes in the kitchen and great comments. You totally made my day!
Loved the soup, and so did my husband and he hates soup! Great recipe!
WhaT do you do with the whole chunks of garlic? Do u eat them if they end up in ur bowl? That would be a large garlic bite?
Because they are roasted, they are really sweet! You do eat the whole piece, but it’s totally different from any kind of garlic you are thinking of… sweet and nutty! You’ll love it!
My garlic usually ends up pretty mushy. It kinda “melts” into the soup in my experience. But if you do get a “chunk” it is very mild and sweet. Not at all like raw garlic! This is my absolute favorite soup of all time!!!!!! I make it very regularly. 🙂