• Ingredients:
  • 1 teaspoon dried oregano
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • 2 boneless skinless chicken breasts
  • 3 tablespoons olive oil, divided
  • 8oz package of sliced FunGuy white button mushrooms
  • 2 carrots, diced
  • 1 leek, sliced
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 5 cups water
  • 3 cups vegetable broth
  • 2 cups cooked chickpeas
  • 4 cups fresh spinach
  • Salt to taste

Now that the weather has gotten a bit frosty, it’s a good idea to have a soup-er chicken soup to turn to. Don’t worry, the FunGuy doesn’t expect you to just wing it though! 

This week’s recipe is egg-xactly what you need: easy to make with little active time involved with plenty of healthy ingredients like lean chicken, iron rich spinach, extra protein and fiber from chickpeas, and FunGuy mushrooms full of vitamin D. Not to mention a delicious flavor that only gets better as it simmers!

DIRECTIONS:

  1. In a small bowl, mix the oregano, rosemary, and thyme together and lay the chicken breasts out on a clean cutting board and season both sides with the herb mixture. 
  2. Heat half of the olive oil in a soup pot over medium-high heat. Once the oil is hot, add the chicken to the pot and cook approximately 3 minutes on each side, or until browned on the outside. Add the rest of the oil to the pot and toss in the FunGuy mushrooms, carrots, leek, onion, and garlic. Cook 5 minutes, stirring frequently. 
  3. Increase the heat to high, pour the broth and water into the pot, and stir well. Bring the soup to a boil, reduce the heat to medium-low, place a lid on top and allow it to simmer 20 minutes. Remove the chicken breasts and place them on a clean cutting board and cut them into cubes. 
  4. Return the cooked chicken to the pot and add in the chickpeas to the pot and allow them to cook another 20-25 minutes. Add the spinach and stir well, allow it to cook 3-4 minutes. 
  5. Serve immediately with your favorite crusty bread! 

Have a Fun meal!