Creamy Chicken and Mushroom Soup

Indulge in the comforting flavors of this creamy chicken and mushroom soup that tastes like it has been simmering all day, but actually comes together quite quickly with the help of rotisserie chicken. It's a perfect blend of hearty ingredients and velvety texture that will warm you up from the inside out.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 8 servings

Course: Soup

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

Soup Base

15 ml olive oil
1.5 cup chopped onion
0.75 cup thinly sliced celery
0.75 cup thinly sliced carrots
454 g sliced baby portobello (cremini) mushrooms
5 clove garlic, minced
1 cucchiaino herbes de Provence
1440 ml low-sodium chicken broth
2 cup shredded rotisserie chicken white or dark meat, or both
0.5 cucchiaino red pepper flakes optional
180 ml heavy cream
142 g fresh spinach, chopped
to taste salt and freshly ground black pepper
to taste fresh parsley, thyme, or snipped chives for garnish optional

Equipment

Large Saucepan or Dutch Oven

Method

Heat olive oil in a large saucepan or Dutch oven over medium-high heat.
Add onion, celery, and carrots to the pan. Cook until onions begin to turn translucent, about 3 minutes.
Stir in mushrooms and cook until soft, about 3 minutes. Add garlic and herbes de Provence, cook until fragrant.
Pour in the chicken broth, shredded chicken, and red pepper flakes. Bring to a boil, then cover, reduce heat, and simmer for 10 minutes.
In a small bowl, warm the cream with 2 tablespoons of soup broth. Slowly add the warmed cream to the soup while stirring.
Add chopped spinach and simmer until wilted. Season with salt and pepper to taste.
Ladle the soup into serving bowls and garnish with fresh herbs before serving. Enjoy the creamy goodness!

Notes

This soup can be customized with additional vegetables or spices to suit your taste. Serve with crusty bread for a complete meal.