Chicken and Mushroom Soup With Spinach
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.
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