Introduction

This creamy mushroom soup is a comforting and flavorful dish perfect for cozy evenings. Packed with tender mushrooms, shredded chicken, and fresh spinach, it offers a delicious blend of textures and aromas that will warm you up from the inside out.

The image shows a white bowl filled with creamy soup that has three main visible layers. At the bottom, a thick cream base with a light beige color and smooth texture fills most of the bowl. On top of the cream, there are thin slices of cooked mushrooms that are brown with a slightly shiny, soft look, and are scattered across the surface. Mixed in with the mushrooms is wilted spinach, dark green and slightly wrinkled, spread evenly around the soup. On the very top, light brown shredded chicken pieces and small green herb leaves are sprinkled, adding texture and color contrast. The background is a white marbled surface, with a white bowl of the same soup and some bread visible in blurred view. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat a splash of olive oil or a knob of butter in a large pot over medium heat. Add the diced onion and chopped celery, cooking until soft and translucent, about 5 minutes. Stir occasionally to prevent sticking.
Step 2: Add the sliced mushrooms to the pot and cook until they turn golden brown, stirring often for even cooking, about 5 to 7 minutes.
Step 3: Stir in the fresh thyme and crushed garlic. Cook for 1 to 2 minutes, stirring constantly until the garlic is fragrant but not burnt.
Step 4: Pour in the broth and cream, stirring to combine. Bring the soup to a gentle simmer and cook for 5 minutes to let the flavors meld.
Step 5: Add the shredded chicken and chopped spinach to the simmering soup. Continue to cook for another 5 minutes until the spinach wilts and the chicken is thoroughly heated.
Step 6: Season with salt, pepper, and a pinch of chili flakes to taste. Optionally, add a splash of lemon juice for brightness. Serve hot with your favorite bread for dipping.

Tips & Variations

Use vegetable broth as a vegetarian option, and omit the chicken for a lighter soup.
For extra richness, substitute cream with coconut milk.
Add a handful of fresh herbs like parsley or chives just before serving for a fresh finish.
If you prefer a smoother texture, blend part of the soup before adding the chicken and spinach.

Storage

Store leftover mushroom soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat, stirring occasionally. The spinach may darken upon reheating, but the flavor remains delicious.

How to Serve

The image shows a white bowl filled with creamy chicken and mushroom soup. The soup has several layers: at the base, creamy white broth; floating on top, sliced brown mushrooms and tender shredded chicken pieces; scattered throughout the soup are dark green spinach leaves adding color and texture; small green herb sprigs garnish the top. In the background, there is part of a white bowl with more soup and a piece of toasted bread with golden crust on the side, all placed on a white marbled surface. The scene is bright and inviting, suggesting a warm meal. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, mushroom soup can be prepared a day in advance and refrigerated. Just reheat gently before serving, and add fresh spinach near the end to maintain its color and texture.

Can I freeze mushroom soup?

You can freeze this soup, but be aware that the cream and spinach may change texture after freezing. For best results, freeze before adding cream and spinach, then add them fresh when reheating.