Hearty soups are a comforting and delicious way to nourish your body and soul. With their rich flavors and fulfilling ingredients, they serve as the perfect dish for any occasion—from family dinners to cozy nights in. This recipe combines the savory goodness of chicken, earthy mushrooms, and the vibrant freshness of spinach, creating a meal that warms you from the inside out.

Why Make This Recipe

There are countless reasons to love this hearty soup. It’s easy to make, especially with the convenience of rotisserie chicken, and it’s a great way to use up leftover vegetables. Loaded with nutrients, it not only satisfies your hunger but also provides a robust dose of vitamins and minerals. Additionally, the cream adds a luscious texture, while the spices provide a hint of warmth that can brighten even the coldest winter days.

How to Make Hearty Soups

Making this delicious hearty soup is a straightforward process that yields excellent results with minimal effort.

Ingredients:

1 onion, diced
2 celery sticks, finely chopped
4 garlic cloves, crushed
1 lb mushrooms, thinly sliced
2 tsp fresh thyme
1 rotisserie chicken, shredded
6 cups stock
1 cup cream
3 cups spinach, chopped
Pinch of chili flakes
Salt and pepper to taste

Directions:

Heat olive oil or butter in a large pot over medium heat.
Add the diced onion and chopped celery, cooking until soft and fragrant.
Stir in the sliced mushrooms and cook until golden brown.
Add the fresh thyme and crushed garlic, cooking until aromatic.
Pour in the stock and cream, then bring the mixture to a simmer for about 5 minutes.
Stir in the shredded chicken and chopped spinach, simmering for another 5 minutes until the spinach wilts and the chicken heats through.
Season with salt, pepper, and a squeeze of lemon juice to taste.

How to Serve Hearty Soups

Serve your hearty soup hot, garnished with fresh herbs or a sprinkle of grated cheese for an added touch. Pair it with crusty bread or a side salad for a well-rounded meal. It’s perfect for sharing with friends and family or enjoying solo while curled up on the couch.

How to Store Hearty Soups

To store any leftovers, let the soup cool completely and transfer it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months. When reheating, add a splash of water or stock to bring back its creamy consistency.

Tips to Make Hearty Soups

For extra depth of flavor, consider adding a splash of white wine before pouring in the stock.
Experiment with different vegetables such as carrots or peas for additional nutrition and color.
For a vegetarian version, replace the rotisserie chicken with cooked beans, tofu, or quinoa.

Variation

This hearty soup recipe is versatile—try swapping out the rotisserie chicken for turkey or even a plant-based protein. You may also choose to switch the cream for a dairy-free alternative like coconut milk, or substitute the spinach with kale or Swiss chard for a different flavor profile.

FAQs

Q1: Can I use homemade stock instead of store-bought?
Absolutely! Homemade stock will enhance the flavor of your soup and make it even more special. Just be sure to adjust seasoning to taste.

Q2: Is it okay to freeze this soup?
Yes, you can freeze this hearty soup for future meals. Just remember to leave out the cream before freezing and add it when you reheat the soup.

Q3: How can I make this soup spicier?
To add heat, increase the amount of chili flakes or include a dash of hot sauce or diced fresh chili peppers when cooking.

Enjoy your flavorful adventure with this hearty soup, perfect for those chilly days or whenever you crave a big bowl of comfort!

Hearty Chicken and Mushroom Soup

A comforting and nourishing soup made with chicken, mushrooms, and spinach, perfect for chilly days.

Prep Time 15

Cook Time 15

Total Time 30

Serving Size servings

Ingredients

Vegetables

1 medium onion, diced
2 sticks celery, finely chopped
4 cloves garlic, crushed
1 lb mushrooms, thinly sliced
3 cups spinach, chopped

Chicken and Broth

1 rotisserie chicken, shredded
6 cups stock

Cream and Seasoning

1 cup cream
2 tsp fresh thyme
Pinch chili flakes Adjust according to spice preference
Salt and pepper to taste

Instructions

Preparation

Heat olive oil or butter in a large pot over medium heat.
Add the diced onion and chopped celery, cooking until soft and fragrant.
Stir in the sliced mushrooms and cook until golden brown.
Add the fresh thyme and crushed garlic, cooking until aromatic.

Cooking

Pour in the stock and cream, then bring the mixture to a simmer for about 5 minutes.
Stir in the shredded chicken and chopped spinach, simmering for another 5 minutes until the spinach wilts and the chicken heats through.
Season with salt, pepper, and a squeeze of lemon juice to taste.

Notes

Serve hot, garnished with fresh herbs or grated cheese. Pair with crusty bread or salad. Store leftovers in an airtight container for up to 3 days in the fridge or up to 3 months in the freezer.