As I alluded to in the first Souptember post, this recipe is one of my favorites. Chicken and Brown Rice Noodle Soup with Spinach and Mushrooms has subtle Asian-inspired flavors, with a garlic and ginger base and a bright garnish of scallions, cilantro, and lime juice. And though it’s not the brain-healthiest (most over-processed foods aren’t), I can’t help but squirt a little sriracha on top. Yum! Remember, we are all about balance here. If you have a healthier alternative that you love, be sure to let me know in the comments.

To me, the brown rice noodles are indistinguishable from their white rice counterparts. They are just as yummy and slurpable and have a tiny bit more fiber, so that’s an easy brain-healthier swap in my mind. Use whatever type of noodle you prefer or have access to. I use these Pad Thai style noodles because I like the thicker texture here.

I’ve talked about the brain-health benefits of chicken and leafy greens like spinach in previous posts. Here, I want to focus on the benefits of mushrooms. But first, we need to discuss a condition called mild cognitive impairment (MCI). This condition occurs when people have more issues with memory or thinking (cognition) than other people their age. The symptoms are not as severe as dementia or Alzheimer’s Disease; they are able to continue with their daily lives. However, MCI can sometimes be a precursor to later developing dementia or Alzheimer’s. It is important to note that MCI symptoms can sometimes remain steady, or even be reversed.

That brings us back to mushrooms. A 2019 study found that people who ate two 3/4-cup-portions of cooked mushrooms per week reduced their risk of developing MCI. How much lower was their risk? A whopping 50% lower. Just from eating mushrooms twice a week. The researchers included mushroom varieties that are easy to find, like fresh and canned white button, shiitake, and dried mushrooms. See the article linked above for a complete list.

Use any variety of mushroom you like in this soup, or even a mix of some. I hope you like Chicken and Brown Rice Noodle Soup with Spinach and Mushrooms as much as my family does. Happy MIND Diet eating!

Chicken and Brown Rice Noodle Soup with Spinach and Mushrooms

This brain-healthy noodle soup has subtle Asian-inspired flavors, with a garlic and ginger base and a bright garnish of scallions, cilantro, and lime juice.

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Total Time 1 hour hr

Course Soup

Cuisine Asian

Servings 6

Notes

If not using miso paste, you will likely need to add more salt to taste. You can substitute 1 cup of brown rice for the noodles. Add with the broth and let simmer until the rice is tender, about 30 minutes.

Ingredients

  

Ingredients

• 2 tablespoons avocado oil
• 1 onion chopped
• 8 ounces mushrooms sliced
• Kosher salt
• Black pepper
• 2 tablespoons grated ginger
• 6 cloves garlic grated, pressed, or diced
• 1 tablespoon white miso paste optional
• 8 cups low-sodium chicken or vegetable broth
• 1 2-1/2- pound rotisserie chicken
• 8 ounces brown rice noodles
• 3 ounces baby spinach
• 5 green onions sliced
• 1 cup cilantro chopped
• 1 lime juiced

Instructions

 

Instructions

• Heat oil in large pot over medium-high until shimmering. Add onion, mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook until just beginning to brown, about 5 minutes. Add ginger, garlic, and miso paste (if using). Cook, stirring constantly, until fragrant, about 30 seconds.
• Add broth, scraping up any browned bits. Cover pot and bring to boil. Reduce heat to medium-low and let simmer until onions and mushrooms are cooked through, about 10 minutes.
• While the soup is simmering, remove skin from rotisserie chicken and shred into bite-size pieces.
• Once soup is done simmering, add the brown rice noodles. Continue simmering, gently stirring occasionally, until noodles are soft but not mushy, about 5 minutes. Add the shredded chicken and spinach; stir. Cook until chicken is warmed through and spinach is wilted, about 2 minutes.
• Remove soup from heat. Stir in green onions, cilantro, and lime juice. Add salt and pepper to taste; serve.

Keyword avocado oil, Chicken, Cilantro, Garlic, Ginger, Leafy greens, MIND Diet, Miso, Mushrooms, Noodles, Soup, Spinach, whole grains