Creamy Chicken and Mushroom Soup

• Facebook
• Instagram
• Pinterest
• X

Creamy Chicken and Mushroom Soup is a warm and comforting dish that warms your heart and fills your belly. It’s perfect for chilly days and makes for a great family meal. This simple recipe brings together tender chicken, savory mushrooms, and rich cream for a delightful experience.

Why Make This Recipe

There are so many reasons to make this creamy soup! First, it’s incredibly easy to put together, even on busy days. Second, it’s packed with flavor and nutrients from the veggies and chicken. Lastly, it’s a family favorite—everyone will love slurping up this hearty meal!

How to Make Creamy Chicken and Mushroom Soup

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

Directions

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 of the soup broth to warm the cream, then slowly add the 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.

How to Serve Creamy Chicken and Mushroom Soup

Serve this delicious soup hot with a slice of crusty bread or a warm roll on the side. It’s great as a main dish or an appetizer. Don’t forget to sprinkle fresh herbs on top for a beautiful touch!

How to Store Creamy Chicken and Mushroom Soup

If you have leftovers, let the soup cool to room temperature, then transfer it to an airtight container. It can be stored in the fridge for up to 3 days. Reheat in the microwave or on the stovetop before serving again.

Tips to Make Creamy Chicken and Mushroom Soup

• You can use any cooked chicken for this recipe, not just rotisserie.
• For extra richness, try adding more cream or some grated cheese.
• If you like more greens, throw in some kale or other leafy greens during cooking.

Variation

Feel free to mix it up! You can add other vegetables like peas or corn, or try different herbs, like thyme or rosemary, for a twist on the flavor.

FAQs

Q: Can I use frozen vegetables instead?
A: Yes, frozen veggies work fine! Just add them when you add the broth.

Q: Can I make this soup in a slow cooker?
A: Absolutely! Cook the ingredients on low for 4-6 hours, then stir in the cream just before serving.

Q: Is this recipe gluten-free?
A: Yes, this soup is gluten-free, as long as you use gluten-free chicken broth.

Enjoy making and sharing this creamy chicken and mushroom soup with your loved ones!