Ingredients
– 1 diced onion
– 2 finely chopped celery sticks
– 4 crushed garlic cloves
– 500 g (1 lb) thinly sliced mushrooms (chestnut or portabellini recommended, but shiitake, button, or oyster mushrooms can be used as alternatives)
– 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
– 1 shredded rotisserie chicken (or any cooked shredded chicken, such as leftover breasts or thighs)
– 6 cups chicken broth or stock
– 1 cup heavy cream or whipping cream
– 3 cups chopped spinach (fresh or frozen; kale or Swiss chard can be used as alternatives)
– A pinch of chili flakes
– Salt and black pepper to taste
– Lemon juice to taste
Instructions
1-Heat a splash of olive oil or a knob of butter in a large pot or Dutch oven over medium-high heat.
2-Cook the onion and celery until they become soft and translucent, usually taking about 3-4 minutes.
3-Add the mushrooms and cook until they turn golden brown, which helps bring out their rich flavor.
4-Stir in the thyme and garlic and cook until fragrant, adding a fresh herbal note to your chicken mushroom soup.
5-Pour in the stock and cream, bring to a simmer, and let it cook for 5 minutes to blend the flavors.
6-Add the shredded chicken and spinach, then simmer for another 5 minutes until everything is tender and heated through.
7-Finally, season with salt, pepper, and lemon juice to taste, and serve with bread or over cooked rice for a heartier meal.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧊 Soup can be stored refrigerated for up to 3 days or frozen for up to 3 months.
🥄 For thicker soup, add cornstarch slurry and cook 10-15 minutes.
🍋 Adding lemon juice at the end brightens the flavors.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Gluten-free
Nutrition
- Serving Size: 1 serving
- Calories: 358 kcal
- Sugar: 6 g
- Sodium: 1515 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 51 g
- Cholesterol: 165 mg