Creamy Chicken and Mushroom Soup
Creamy Chicken and Mushroom Soup is a cozy, indulgent delight that combines rotisserie chicken and mushrooms in a rich broth.
Equipment
- Large saucepan
- Dutch oven
Ingredients
- 1 tablespoon olive oil
- 1.5 cups chopped onion
- 0.75 cups thinly sliced celery
- 0.75 cups thinly sliced carrots
- 1 pound sliced baby portobello (cremini) mushrooms
- 5 cloves garlic, minced
- 1 teaspoon herbes de Provence
- 6 cups low-sodium chicken broth
- 2 cups shredded rotisserie chicken white or dark meat, or both
- 0.5 teaspoon red pepper flakes optional
- 0.75 cups heavy cream
- 5 ounces fresh spinach, chopped
- salt and freshly ground black pepper to taste
- fresh parsley, thyme, or snipped chives for garnish, optional
Instructions
- Heat olive oil in a large saucepan or Dutch oven over medium-high heat.
- When the oil shimmers, add onion, celery and carrots. Cook, stirring, until onions begin to turn translucent, about 3 minutes.
- Add mushrooms and cook, stirring frequently until soft, about 3 minutes. Stir in garlic and herbes de Provence and cook until garlic is fragrant, about 30 seconds.
- Add broth, shredded chicken, and red pepper flakes, and bring to a boil. Cover, reduce heat, and simmer for about 10 minutes.
- Place cream in a small bowl. Stir in about 2 tablespoons soup broth to warm the cream, then slowly add warmed cream in a slow stream while stirring. Add spinach and simmer until spinach is wilted. Season with salt and pepper.
- To serve, ladle into serving bowls and garnish with fresh herbs.
Nutrition
Serving: 1bowlCalories: 289kcalCarbohydrates: 12gProtein: 22gFat: 18gSaturated Fat: 8gCholesterol: 95mgSodium: 354mgPotassium: 805mgFiber: 3gSugar: 5gVitamin C: 6mgCalcium: 80mgIron: 2mg
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