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