Chicken and Mushroom Soup Recipe

Introduction

This comforting chicken and mushroom soup is perfect for cozy evenings or whenever you need a warm, nourishing meal. Packed with tender chicken, fresh mushrooms, and vibrant spinach, it’s a creamy, flavorful dish that comes together quickly and easily.

Ingredients

• 1 diced onion
• 2 celery stalks, finely chopped
• 4 crushed garlic cloves
• 500 grams (1 lb) mushrooms, thinly sliced
• 2 teaspoons fresh thyme
• 1 shredded rotisserie chicken
• 6 cups broth
• 1 cup cream
• 3 cups chopped spinach
• Pinch of chili flakes
• Salt and pepper to taste

Instructions

1. Step 1: Begin by heating a splash of olive oil or a knob of butter in a large pot over medium heat. Add the chopped onion and celery, cooking until soft and translucent, about 5 minutes. Stir occasionally to prevent sticking.
2. Step 2: Add the mushrooms to the pot with the onions and celery. Cook until golden brown, stirring often, which usually takes 5 to 7 minutes.
3. Step 3: Add the thyme and crushed garlic to the pot. Cook for 1 to 2 minutes, stirring constantly until the garlic is fragrant. Avoid burning to prevent bitterness.
4. Step 4: Pour in the broth and cream. Stir well, bring to a gentle simmer, and let cook for 5 minutes to meld the flavors.
5. Step 5: Add the shredded chicken and chopped spinach to the simmering soup. Continue to simmer for another 5 minutes until the spinach wilts and the chicken heats through.
6. Step 6: Season the soup with salt, pepper, and a pinch of chili flakes. Add a splash of lemon juice for brightness if desired. Serve hot with bread for dipping.

Tips & Variations

• For a richer flavor, use homemade chicken broth and fresh cream.
• You can substitute spinach with kale or Swiss chard for a different green twist.
• Add a touch of white wine before simmering for extra depth.
• Omit the cream for a lighter, dairy-free version and increase the broth slightly.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much after cooling, add a little broth or water when reheating to restore the desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover chicken instead of rotisserie chicken?

Yes, leftover cooked chicken works perfectly in this soup. Just shred it before adding to the pot.

Is it possible to make this soup vegan?

To make a vegan version, replace the chicken with extra mushrooms or beans, use vegetable broth, and substitute the cream with a plant-based alternative like coconut milk or cashew cream.

Chicken and Mushroom Soup Recipe

Print Recipe

★★★★★

4.9 from 96 reviews

A comforting and hearty Chicken and Mushroom Soup featuring tender shredded chicken, sautéed mushrooms, and fresh spinach in a creamy, flavorful broth infused with garlic and thyme. Perfect as a warming meal served with crusty bread.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 diced onion
• 2 celery stalks, finely chopped
• 4 crushed garlic cloves
• 500 grams (1 lb) mushrooms, thinly sliced
• 2 teaspoons fresh thyme
• 3 cups chopped spinach

Protein

• 1 shredded rotisserie chicken

Liquids and Seasonings

• 6 cups broth (chicken or vegetable)
• 1 cup cream
• Pinch of chili flakes
• Salt and pepper to taste
• Optional: splash of lemon juice for brightness

Instructions

1. Sauté the Vegetables: Begin by heating a splash of olive oil or a knob of butter in a large pot over medium heat. Add the chopped onion and celery, cooking until soft and translucent, about 5 minutes. Stir occasionally to prevent sticking.
2. Cook the Mushrooms: Add the thinly sliced mushrooms to the pot with the onions and celery. Cook until they turn golden brown, stirring often for even cooking, about 5-7 minutes.
3. Add Aromatics: Once the mushrooms are browned, add the fresh thyme and crushed garlic to the pot. Cook for 1-2 minutes while stirring constantly until the garlic is fragrant, being careful not to burn it.
4. Simmer with Stock and Cream: Pour in the chicken or vegetable broth and the cream. Stir well and bring the mixture to a gentle simmer. Let it cook for about 5 minutes to allow the flavors to meld together.
5. Add Chicken and Spinach: Add the shredded rotisserie chicken and the chopped fresh spinach to the simmering soup. Continue to simmer for another 5 minutes until the spinach wilts and the chicken is heated through.
6. Season and Serve: Season the soup with salt, pepper, and a pinch of chili flakes to taste. Add a splash of lemon juice to brighten the flavors if desired. Serve hot with your favorite bread for dipping.

Notes

• You can substitute the shredded rotisserie chicken with cooked chicken breast or thighs.
• For a dairy-free version, replace cream with coconut milk or a plant-based cream.
• Adjust the thickness of the soup by varying the amount of cream or broth.
• Leftovers store well in the refrigerator for up to 3 days.
• Add fresh herbs like parsley or chives as a garnish for extra freshness.

Keywords: chicken mushroom soup, creamy chicken soup, healthy soup, comforting soup, easy chicken soup, stovetop soup