Name: Creamy Chicken and Mushroom Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 1 Tablespoon olive oil; 1 1/2 cups chopped onion; 3/4 cup thinly sliced celery; 3/4 cup thinly sliced carrots; 1 pound sliced baby Portobello mushrooms; 5 cloves garlic, minced; 1 teaspoon Herbes de Provence; 6 cups low-sodium chicken broth; 2 cups shredded rotisserie chicken, white, dark, or mixed; 1/2 teaspoon red pepper flakes, optional; 3/4 cup heavy cream; 5 ounces fresh chopped spinach; Salt and freshly ground black pepper, to taste; Fresh parsley, thyme. or snipped chives for garnish

Creamy Chicken and Mushroom Soup

This creamy chicken and mushroom soup is a lovely soup that comes together fairly quickly thanks to rotisserie chicken, but tastes like it simmered all day.

35 min total 15 min prep 20 min cook 8 289 cal

Instructions

Tap a step to mark it done

1 Heat olive oil in a large saucepan or Dutch oven over medium-high heat.
2 When the oil shimmers, add onion, celery and carrots. Cook, stirring, until onions begin to turn translucent, about 3 minutes.
3 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.
4 Add broth, shredded chicken, and red pepper flakes, and bring to a boil. Cover, reduce heat, and simmer for about 10 minutes.
5 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.
6 To serve, ladle into serving bowls and garnish with fresh herbs.