Ingredients
Scale
- 1 rotisserie chicken, shredded (about 3 cups cooked chicken)
- 1 lb mushrooms, sliced
- 1 diced onion (yellow or white)
- 2 celery stalks, chopped
- 4 garlic cloves, crushed
- 6 cups chicken broth
- 1 cup heavy cream
- 3 cups fresh spinach, chopped
- 2 teaspoons fresh thyme
- 1 pinch chili flakes
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat a splash of olive oil or a knob of butter in a large pot over medium heat. Add onion and celery and cook for about 5 minutes, until soft and translucent.
- Add the sliced mushrooms and cook for 5–7 minutes, stirring often, until golden brown.
- Stir in thyme and garlic and cook for 1–2 minutes until fragrant.
- Pour in the chicken broth and heavy cream. Stir well and bring to a gentle simmer. Cook for 5 minutes.
- Add shredded chicken and spinach. Simmer for another 5 minutes, until the spinach wilts and the chicken is heated through.
- Season with salt and pepper to taste. Serve hot with crusty bread if desired.
Notes
- A splash of lemon juice at the end adds brightness.
- Use vegetable broth instead of chicken broth if preferred.
- This soup stores well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 1300