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Creamy Mushroom and Chicken Soup with Spinach Recipe

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4 from 38 reviews

A creamy and comforting mushroom soup packed with fresh mushrooms, shredded rotisserie chicken, and vibrant spinach. This easy-to-make recipe combines sautéed vegetables with fragrant thyme and garlic, simmered in rich stock and cream to create a hearty meal perfect for any day.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Vegetables

  • 1 onion, diced
  • 2 celery sticks, finely chopped
  • 4 garlic cloves, crushed
  • 500 g (1 lb) mushrooms, thinly sliced
  • 3 cups spinach, chopped

Herbs and Seasoning

  • 2 tsp fresh thyme
  • Pinch of chilli flakes
  • Salt and pepper, to taste

Protein and Dairy

  • 1 rotisserie chicken, shredded
  • 1 cup cream

Liquids

  • 6 cups stock (chicken or vegetable)
  • Olive oil or butter, a splash or knob for cooking

Instructions

  1. Heat fat and sweat vegetables: Heat a splash of olive oil or a knob of butter in a large pot over medium heat. Add the diced onion and finely chopped celery and cook until softened and translucent, about 5 minutes.
  2. Sauté mushrooms: Add the thinly sliced mushrooms to the pot and cook, stirring occasionally, until golden brown and their moisture has evaporated, about 7-8 minutes.
  3. Add herbs and garlic: Stir in the fresh thyme and crushed garlic cloves, cooking until fragrant, about 1-2 minutes.
  4. Simmer soup base: Pour in the 6 cups of stock and 1 cup of cream, bringing the mixture to a gentle simmer.
  5. Cook soup: Let the soup simmer for 5 minutes to develop flavors.
  6. Add chicken and spinach: Stir in the shredded rotisserie chicken and chopped spinach. Simmer for an additional 5 minutes until the spinach wilts and the chicken is warmed through.
  7. Season to taste: Season the soup with salt, pepper, and a squeeze of lemon juice to brighten the flavors. Add a pinch of chilli flakes if desired for a gentle kick.
  8. Serve: Ladle the soup into bowls and serve hot, accompanied by crusty bread or your favorite side.

Notes

  • For a vegetarian version, omit the chicken and use vegetable stock instead of chicken stock.
  • Adjust cream quantity or use a dairy-free alternative to make the soup lighter or suitable for lactose intolerance.
  • Chilli flakes are optional but add a nice subtle heat.
  • This soup stores well in the fridge for up to 3 days and can be frozen for longer storage.
  • Use fresh thyme for the best flavor; dried thyme can be substituted but reduce to 1 tsp.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://yourdailycook.com/creamy-mushroom-and-chicken-soup-with-spinach-recipe/