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Chicken and Mushroom Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/chicken-and-mushroom-soup-recipe/