Chicken Soup with Spinach Recipe

Introduction

This comforting mushroom soup combines tender mushrooms, savory shredded chicken, and fresh spinach in a creamy broth. It’s an easy, flavorful dish perfect for cozy dinners or when you need a hearty meal that feels like a warm hug in a bowl.

Ingredients

• 1 diced onion
• 2 celery stalks, finely chopped
• 4 crushed garlic cloves
• 500 grams (1 lb) mushrooms, thinly sliced
• 2 teaspoons fresh thyme
• 1 shredded rotisserie chicken
• 6 cups broth
• 1 cup cream
• 3 cups chopped spinach
• Pinch of chili flakes
• Salt and pepper to taste

Instructions

1. Step 1: Begin by heating a splash of olive oil or a knob of butter in a large pot over medium heat. Add the chopped onion and celery, cooking until they become soft and translucent, about 5 minutes. Stir occasionally to prevent sticking.
2. Step 2: Add the sliced mushrooms to the pot and cook until golden brown, stirring frequently to cook evenly. This should take about 5-7 minutes.
3. Step 3: Add the fresh thyme and crushed garlic to the pot. Cook for 1-2 minutes, stirring constantly until fragrant, taking care not to burn the garlic.
4. Step 4: Pour in the broth and cream, stirring well. Bring the mixture to a gentle simmer and let it cook for about 5 minutes to blend the flavors.
5. Step 5: Add the shredded chicken and chopped spinach to the pot. Continue simmering for another 5 minutes until the spinach wilts and the chicken is warmed through.
6. Step 6: Season with salt, pepper, and a pinch of chili flakes to taste. Add a splash of lemon juice for brightness if desired. Serve hot with your favorite bread for dipping.

Tips & Variations

• Use a mix of mushroom varieties for a richer flavor and texture.
• For a vegetarian version, omit the chicken and use vegetable broth instead.
• Blend half the soup before adding chicken and spinach for a creamier texture.
• Add a dash of nutmeg or smoked paprika to enhance the warmth of the soup.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the cream. This soup can also be frozen without spinach; add fresh spinach when reheating to keep it vibrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried thyme instead of fresh thyme?

Yes, you can substitute 1 teaspoon of dried thyme for the 2 teaspoons of fresh. Add it earlier in the cooking process to release its flavor.

Is it possible to make this soup dairy-free?

Absolutely. Replace the cream with coconut milk or any plant-based cream alternative for a dairy-free version without sacrificing creaminess.

Chicken Soup with Spinach Recipe

Print Recipe

★★★★★

4.7 from 89 reviews

A comforting and flavorful mushroom soup made with sautéed onions, celery, garlic, fresh thyme, and tender mushrooms simmered in creamy broth. Enriched with shredded rotisserie chicken and fresh spinach, this hearty soup is perfect for a cozy meal and pairs wonderfully with crusty bread.

• Author: Nethan
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 1 diced onion
• 2 celery stalks, finely chopped
• 4 crushed garlic cloves
• 500 grams (1 lb) mushrooms, thinly sliced
• 3 cups chopped spinach

Herbs & Seasonings

• 2 teaspoons fresh thyme
• Pinch of chili flakes
• Salt and pepper to taste

Protein

• 1 shredded rotisserie chicken

Liquids

• 6 cups broth (chicken or vegetable)
• 1 cup cream

Instructions

1. Sauté the Vegetables: Begin by heating a splash of olive oil or a knob of butter in a large pot over medium heat. Add the chopped onion and celery, cooking until they become soft and translucent. This should take about 5 minutes. Stir occasionally to prevent the vegetables from sticking to the bottom of the pot.
2. Cook the Mushrooms: Add the mushrooms to the pot with the onions and celery. Cook them until they turn golden brown, stirring often to ensure even cooking across all the mushrooms. This typically takes about 5-7 minutes.
3. Add Aromatics: Once the mushrooms are cooked, add the thyme and minced garlic to the pot. Cook for about 1-2 minutes, stirring constantly, until the garlic becomes fragrant. Be careful not to let the garlic burn as it can turn bitter.
4. Simmer with Stock and Cream: Pour in the chicken or vegetable stock along with the cream. Stir the mixture well, then bring it to a gentle simmer. Let it cook for about 5 minutes, allowing the flavors to meld together.
5. Add Chicken and Spinach: Add the cooked, shredded chicken and fresh spinach to the simmering pot. Continue to simmer for another 5 minutes, until the spinach wilts and the chicken is heated through.
6. Season and Serve: Season the soup with salt and pepper to taste. Add a splash of lemon juice for brightness and adjust the seasoning if necessary. Serve the soup hot, accompanied by your favorite bread for dipping.

Notes

• Use fresh thyme for the best aroma and flavor, but dried thyme can be substituted in a pinch (use 1 teaspoon dried).
• For a vegetarian version, omit the chicken and use vegetable broth instead.
• You can blend part of the soup for a creamier texture if desired.
• Adjust cream quantity or substitute with milk for a lighter soup.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: mushroom soup, creamy mushroom soup, chicken mushroom soup, spinach soup, easy soup recipe, comfort food soup