Deep inside, we all want to sin. Nothing causes a Pavlovian response faster than the thought of decadent food. On one shoulder stands the devil, nudging us to give in to our comfort food cravings. On the other shoulder stands the angel, urging us to forgo the temptations of the culinary dark side and embrace the supposed austerity of good health.
How can you satisfy both? We've got an answer.
It's a classic chicken cream of mushroom soup, but without the cream. The trick: nonfat Greek yogurt**. When you add a dollop of Greek yogurt to the top of the soup, life becomes a world of creamy bliss.
The other trick is quinoa. We've learned that this miracle grain from South America has properties few other grains have. It's rich in anti-inflamatory properties, heart-healthy fats and Omega-3, phytonutrients, manganese, phosphorus, copper, magnesium, fiber, folate and zinc. When blended into the broth with an immersion blender along with the mushrooms, the quinoa thickens the stock to a smooth and rich consistency.
The bottom line: a delicious, rich, mushroom soup with charcoal grilled chicken goodness. A flavor nirvana without all the usual fat of a heavy creamed soup.
So repent ye sinners. Actually, you won't have to. It's quick and easy to make. This will quickly become a big favorite in your home. Read on for the recipe. Enjoy.
P.S. A healthy cooking tip: use Greek yogurt instead of sour cream. All the nutrition, none of the fat.
(**We recommend using Fage brand 0% Greek yogurt. If you haven't tried it yet, you're in for a treat. Fage is the best we've tried, and we've tried every brand we can find. It's smoother than anything else, and you wouldn't know it is fat-free And it's packed with protein in every serving. Try it yourself.)
Prep Time: 10 minutes | Cook Time: 30 minutes | Servings: 2 servings | Difficulty: Easy
1 lb. button mushrooms, sliced
1 small onion, chopped
1 qt. Chicken Broth (fat free, low sodium)
2 tbs. white quinoa
4 oz. Fage 0% Greek yogurt
3 green onions, chopped
8 oz. grilled chicken, chopped
Topping on each bowl:
1 oz. (dollop) Fage 0% Greek yogurt
1) Sauté mushrooms in olive oil pam. Set aside 1/4 cup.
2) Sauté onion in olive oil pam.
3) Add qt. chicken broth & quinoa bring to boil, cover and simmer 20 minutes.
4) Take off the stove and use an immersion blender until smooth. Add yogurt, blend again.
5) Add green onions & the reserved mushrooms and simmer 10 minutes more to heat throughly.
6) Grill chicken breast in pam and chop. Please at the bottom of the serving bowls and ladle the hot soup on top.
7) Top with a dollop of yogurt & sprinkle with dried chives.
Nutritional Info: Per serving:
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