Creamy Chicken Mushroom Soup is a favorite when it officially becomes soup, sweater and boots weather here. We went from the driest, hottest summer I ever remember to cold and wet within less then 2 days!
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 (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
- 1/2 teaspoon red pepper flakes (optional)
- 3/4 cup heavy cream
- 5 ounces fresh spinach, chopped
- salt and freshly ground black pepper to taste
- fresh parsley, thyme. or snipped chives for garnish (optional)
How To Make Creamy Chicken and Mushroom Soup
- 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.