Chicken Spinach Shiitake Mushroom Soup Recipes

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CHICKEN, SPINACH & SHIITAKE MUSHROOM SOUP



Chicken, Spinach & Shiitake Mushroom Soup image

A beautiful soup, in taste, appearance, and nutrition. This is a complete meal in itself. This recipe includes directions for the stock, if you don't have time a chicken bouillon cube works as well. Just be sure to cook some chicken pieces to add into the soup near the end, it's worth it.

Provided by kelly in TO

Categories     Stocks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

2 carrots, diced
3 celery ribs, diced
1 onion, diced
2 tablespoons olive oil
2 garlic cloves, chopped
6 ounces shiitake mushrooms, sliced
2/3 cup baby spinach leaves
nutmeg
salt and pepper
1 whole chicken
1 onion, chopped
2 carrots, chopped
3 celery ribs, chopped
2 bay leaves

Steps:

  • For the stock; put all the ingredients into a medium pot, cover with water, about 10 cups, and bring to a boil. Skim off the scum that floats to the surface, and simmer the stock until the chicken has cooked, about 1 1/2 hours. Leave the chicken to cool in the stock.
  • For the soup, sweat the diced carrot, celery and onion in the oil in a medium pan together with the garlic until the vegetables are soft. Add the sliced shiitake mushrooms and fry until cooked.
  • When the stock is ready, strain the liquid over the vegetables and mushrooms. You'll need 8 cups.
  • Keep the chicken carcass and pick off the cooked meat in small pieces. Add this to the soup with the spinach, when the spinach has wilted in the soup add the nutmeg, salt and pepper.
  • As an variation you may also add a poached egg or some grated parmesan on top of the soup.

Nutrition Facts : Calories 570.4, Fat 40.1, SaturatedFat 10.8, Cholesterol 162.6, Sodium 218.4, Carbohydrate 10.9, Fiber 3.2, Sugar 4.9, Protein 40

CHICKEN AND SHIITAKE MUSHROOM SOUP



Chicken and Shiitake Mushroom Soup image

The addition of cornstarch gives this soup a slightly thicker consistency, similar to miso soup, a traditoinal Japanese dish.

Provided by Chef mariajane

Categories     Clear Soup

Time 10m

Yield 8 serving(s)

Number Of Ingredients 12

1 chicken breast, boneless, skinless, thinly sliced
1 1/2 teaspoons cornstarch
3 tablespoons soy sauce, 30% less salt
1 teaspoon vegetable oil
1/2 medium red onion, sliced
2 cups shiitake mushroom caps, sliced
1/2 cup baby carrots, sliced diagonally
1/2 red pepper, chopped
2 tablespoons ginger, minced
2 garlic cloves, minced
2 (900 ml) cartons chicken broth, 30% less sodium
2 green onions, sliced diagonally

Steps:

  • Toss chicken with cornstarch and soy sauce, set aside.
  • Heat oil in a large saucepan over medium heat. Add onion, mushrooms, carrots and red pepper; cook until vegetables are tender-crisp, about 3 minutes. Add ginger, and garlic and cook until fragrant, about 1 minute. Add chicken and cook 2 minutes. Add chicken broth; increase heat to medium-high and bring to a boil.
  • Reduce heat and simmer until chicken is fully cooked and vegetables are tender, about 15 minutes. Ladle soup into bowls; top with green onions.

Nutrition Facts : Calories 112.7, Fat 3.7, SaturatedFat 1, Cholesterol 11.6, Sodium 1105.7, Carbohydrate 10.2, Fiber 1.5, Sugar 3.4, Protein 10

GRILLED CHICKEN AND SHIITAKE MUSHROOM SALAD



Grilled Chicken and Shiitake Mushroom Salad image

Make and share this Grilled Chicken and Shiitake Mushroom Salad recipe from Food.com.

Provided by Jimijoe 43

Categories     Lunch/Snacks

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 18

5 fluid ounces chicken broth, divided
4 fluid ounces white wine (Chardonnay)
1 1/2 ounces arrowroot
2 fluid ounces olive oil
1 small lemon, zest of (about 1 tspn.)
1 teaspoon dried basil
1/4 teaspoon salt
1/2 lemon, juice of
10 shiitake mushrooms, stems removed
2 chicken breasts
cracked black pepper
salt
crushed red pepper flakes
4 cups baby spinach leaves
1/2 cup red pepper, chopped
1/4 cup raisins
1/2 cup cashews, halves and pieces (Planters)
2 ounces goat cheese

Steps:

  • Mix 1 oz chicken broth with the arrowroot.
  • Bring remaining 4 oz chicken broth and the wine to a boil in a medium saucepan.
  • Turn down heat and simmer for 10 minutes.
  • Add the chicken broth/arrowroot mixture.
  • Simmer until mixture thickens, stirring constantly.
  • Remove from heat and cool.
  • Add 2 oz olive oil, lemon zest, basil flakes, 1/4 tsp salt and lemon juice.
  • Put the mushrooms in a bowl and pour the above mixture over them.
  • Mix and refrigerate for 1 hour.
  • Pound the chicken breasts to about 1/4 inch thick then cut into 1" x 2" pieces (about 20).
  • Sprinkle with salt, pepper and red pepper flakes on both sides (sprinkle the red pepper flakes sparingly - it will be quite hot).
  • Put the spinach in a large serving bowl.
  • Grill the mushrooms over high heat until soft (save the marinade).
  • Cut the grilled mushrooms in quarters.
  • Grill the chicken about 1 minute on each side.
  • Add the chicken and mushrooms to the serving bowl with the spinach.
  • Pour the marinade over and toss.
  • Add the red peppers, raisins and cashews.
  • Crumble in the goat cheese.

SHIITAKE MUSHROOM SOUP



Shiitake Mushroom Soup image

Make and share this Shiitake Mushroom Soup recipe from Food.com.

Provided by StrikingEyes00

Categories     Low Cholesterol

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups shiitake mushrooms
2 tablespoons fresh ginger, grated
2 tablespoons olive oil
1 cup chicken stock or 1 cup vegetable stock
3 cups water
1 (12 ounce) package soba noodles
10 ounces spinach
soy sauce
lime juice

Steps:

  • Saute mushrooms and ginger in olive oil until soft and fragrant.
  • Add chicken stock and water and bring to a boil.
  • Add Soba noodles and boil until soft.
  • Lower heat and add spinach, cook until wilted.
  • Finally add soy sauce and lime juice to taste.

SHIITAKE-CRUSTED CHICKEN WITH SPINACH SAUCE



Shiitake-Crusted Chicken With Spinach Sauce image

For decades, chicken has been America's most familiar culinary canvas - and its popularity continues to grow. This recipe is adapted from Michel Richard, the chef of the French-California restaurant, Citrus, in Los Angeles, and his three less-ambitious French-California restaurants in Santa Barbara, Calif., Washington and Baltimore -- all called Citronelle.

Provided by Molly O'Neill

Categories     dinner, main course

Time 2h

Yield 6 servings

Number Of Ingredients 16

8 cups stemmed and coarsely chopped spinach (about 10 ounces)
2 tablespoons unsalted butter
1 small Spanish onion, chopped
2 cloves garlic, finely chopped
1 tablespoon Champagne vinegar
1 cup homemade or low-sodium chicken broth
1 teaspoon granulated sugar
1/4 teaspoon curry powder
Kosher salt and freshly ground pepper to taste
3 tablespoons olive oil
1 1/2 pounds shiitake mushrooms
2 large shallots, coarsely chopped
2 large cloves garlic, finely chopped
Kosher salt and pepper to taste
6 large boned and skinned chicken breast halves, tenderloins removed and reserved (about 2 1/4 pounds)
2 tablespoons plain bread crumbs

Steps:

  • To make the sauce, in a large pot of salted boiling water, cook the spinach until deep green, about 45 seconds. Drain it and transfer to a plate to cool. When cool enough to handle, squeeze out the excess liquid and set aside.
  • In a medium saucepan over medium heat, heat the butter. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, vinegar, broth, sugar and curry and bring to a boil. Boil until reduced by a third, about 1 1/2 minutes. Stir in the spinach and return to a boil. Remove from the heat and set aside.
  • When the spinach mixture has cooled, transfer to a blender and puree until smooth. Season with salt and pepper and set aside.
  • To make the chicken, in a large skillet over high heat, heat 2 tablespoons of the oil. Add the mushrooms, shallots and garlic and cook, stirring occasionally, until lightly browned and soft, about 6 minutes. Season with salt and pepper. Transfer the mushroom mixture to a baking sheet in an even layer and set aside to cool.
  • Preheat the oven to 300 degrees. When the mushroom mixture is cool, transfer to a food processor with the chicken tenderloins and pulse until a paste forms. Divide the paste into 6 equal portions. Season the chicken breasts with salt and pepper. On a work surface, lay out a 12-inch length of heavy-duty plastic wrap and place 1 portion of the paste in the center. Fold the plastic in half and, using a rolling pin, flatten the paste until slightly larger than half a chicken breast. Unfold the plastic and place a piece of chicken, smooth-side down, on the paste and gather the plastic up and around the breast. Cut the excess plastic and discard. Transfer the wrapped chicken, paste-side up, to a parchment-lined baking sheet. Repeat with the remaining paste and chicken breasts. Bake until firm and cooked through, about 25 minutes. (The plastic will not melt.)
  • Remove the chicken from the oven and preheat the broiler. Carefully unwrap the plastic and return the breasts, paste-side up, to the baking sheet relined with foil. Brush with the remaining tablespoon of oil and lightly sprinkle with bread crumbs. Broil until golden brown, about 3 minutes. Set aside for 5 minutes.
  • Reheat the sauce. Slice the breast halves on the diagonal and arrange each one on a plate, fanning out the slices. Ladle the sauce alongside each breast and serve.

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 20 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 809 milligrams, Sugar 6 grams, TransFat 0 grams

CHICKEN BREASTS WITH SHIITAKE MUSHROOMS



Chicken Breasts With Shiitake Mushrooms image

Provided by Pierre Franey

Categories     dinner, easy, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

4 skinless, boneless chicken breasts, about 5 ounces each
Salt and freshly ground pepper to taste
2 tablespoons olive oil or vegetable oil
1/4 pound shiitake or small white mushrooms, washed and dried
8 small white onions, peeled
4 sprigs fresh rosemary, or 1 tablespoon dried
2 tablespoons finely chopped shallots
1/4 cup dry white wine
3/4 cup fresh or canned chicken broth
2 tablespoons butter
2 tablespoons finely chopped parsley

Steps:

  • Sprinkle the chicken breasts with salt and pepper.
  • Heat the oil in a heavy skillet and add the chicken breasts, the mushrooms and the onions. Cook about 5 minutes over medium heat or until lightly browned. Turn the pieces and cook 5 minutes more, shaking the pan and turning the mushrooms and onions so they brown evenly. Remove chicken breasts, and keep them warm. Pour off fat from the pan.
  • Add the rosemary and shallots and cook briefly, until wilted. Add the wine and cook, stirring and scraping to dissolve the brown particles that cling to the skillet.
  • When the wine is almost reduced by half, blend in the chicken broth. Continue cooking and when the sauce is reduced by half, stir in the butter. Remove pan from stove immediately. Pour sauce over chicken, sprinkle with the parsley and serve.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 24 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 8 grams, Sodium 925 milligrams, Sugar 7 grams, TransFat 0 grams

SAUTEED SPINACH AND SHIITAKES



Sauteed Spinach and Shiitakes image

This is a very healthy saute of spinach and shiitake mushrooms, which are high in copper, an under-appreciated nutrient.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 20m

Number Of Ingredients 5

2 tablespoons olive oil
8 ounces shiitake mushrooms, stems discarded, caps thinly sliced
Coarse salt and ground pepper
10 ounces baby spinach (7 cups)
1 to 2 teaspoons white-wine vinegar

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned, 8 to 10 minutes. Transfer to a plate (reserve skillet).
  • Heat remaining tablespoon oil in skillet. Add as much spinach as will fit; season with salt and pepper. Toss spinach, adding more to skillet as room becomes available. Cook until tender, about 2 minutes. Remove from heat, drain off any excess liquid, and stir in vinegar. Top spinach with mushrooms.

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