Healing Spinach Mushroom Soup

Just like a Jenga tower that has only one brick supporting the entire structure at the bottom, there are times when  you are just waiting for something to happen – like falling sick when everyone else in your family has the cough or flu in different degrees.

The period of time when you feel like you are going to fall sick but are not quite there yet, you either resign yourself to that fate or you do your best to prevent it from happening by loading up on the Vitamin C or whatever foods that have soothing/healing properties.


Everything in my basket is Reduced to Clear! :p

It was around this time that I chanced upon this soup as I was looking for ways to use the homemade chicken stock I had made. And while prepping this, I discovered the wonders of young ginger. It smells so great!! Sweet and sharp – I’m not quite sure how to describe it but it smells amazing. Not to mention, the great health benefits ginger provides too!


While this is not the most visually appealing dish, I liked the warmth that it provided the overall healthy feel of it all. Here’s the recipe from Kalyn’s Kitchen. I added pasta to make it a meal.


  • 4 cups homemade chicken stock (low-sodium chicken broth from a can also can.)
  • 3-4 thick slices fresh ginger root
  • 1 cup pasta (Preferably, use small shells/macaroni.)
  • 1 cup sliced white mushrooms
  • 1 cup spinach leaves, sliced into thin ribbons
  • 1 green onion, very thinly sliced (I did not use these cos’ I don’t like ’em. :p)

Get cooking:

  1. Bring chicken stock to a low simmer in a pot.
  2. Add ginger slices and let simmer at least 15 minutes or longer.
  3. At the 6 minute mark, add pasta (If it takes 10 min to cook. Note: Timing is dependent on how long your pasta takes to cook.)
  4. Add mushrooms and simmer for 1 minute.
  5. Add sliced spinach and simmer for 1 minute.
  6. Turn off heat and add green onions. Serve soup hot.


My mum didn’t think much of this soup. To each her own! And if one were to pay the full price for all the ingredients, it is certainly not cheap! However, I loved the warm feeling I got while drinking this soup, just like how I would imagine Chicken Soup for The Soul (A book that was popular when I was a teenager) to taste like if it were a dish. I wanted to save the remaining soup for lunch the next day but ended up downing two bowls of it, while watching Netflix. :p

Cost of ingredients:

  • Spinach: $6.95 (Used less than one third: $2)
  • White mushrooms: $4.95 (Used half: $2.5)
  • Young ginger: $3.25 (Used a knob: $1)
  • Homemade chicken soup: $8.5 (Used half: $4.25)
    • Chicken wings and chicken feet: $2.6 + 2
    • Celery: $3
    • Carrots: $0.91
    • Onion (stolen from the kitchen)
  • Pasta: $2.5 (Used a fraction: $0.4)

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