Ingredients
1 diced onion
2 celery stalks, finely chopped
4 cloves garlic, crushed
500 grams (1 lb) mushrooms, thinly sliced
2 teaspoons fresh thyme
1 shredded rotisserie chicken
6 cups broth (chicken or vegetable)
1 cup cream
3 cups chopped spinach
Pinch of chili flakes (optional)
Salt and pepper to taste
Instructions
-
Sauté the Vegetables:
In a large pot, heat a splash of olive oil or a knob of butter over medium heat. Add the diced onion and chopped celery. Cook for about 5 minutes, or until softened and translucent, stirring occasionally. -
Cook the Mushrooms:
Add the sliced mushrooms to the pot. Stir frequently, cooking for 5-7 minutes until the mushrooms become golden brown and tender. -
Add Aromatics:
Stir in the fresh thyme and crushed garlic. Cook for 1-2 more minutes until the garlic becomes fragrant. Be cautious not to burn the garlic. -
Simmer with Stock and Cream:
Pour in the chicken or vegetable broth and add the cream. Stir to combine, bringing the mixture to a gentle simmer. Let it cook for 5 minutes, allowing the flavors to meld. -
Add Chicken and Spinach:
Add the shredded rotisserie chicken and chopped spinach. Continue simmering for an additional 5 minutes, or until the spinach wilts and the chicken is heated through. -
Season and Serve:
Season with salt and pepper to taste. Optionally, add a splash of lemon juice for added brightness. Adjust seasoning as needed, and serve hot with your favorite bread for dipping.
Notes
- Customizations: Switch up the greens by adding kale or Swiss chard. Experiment with different mushrooms like shiitake or cremini for deeper flavors. For a lighter version, use half-and-half or a dairy-free alternative in place of the cream.
- Spice it Up: For extra heat, increase the chili flakes or add crushed red pepper flakes to the soup.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat over low heat, adding a splash of broth or cream to loosen it if needed. This soup also freezes well for up to 3 months—let it cool completely before freezing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Comfort Food, American
- Diet: Gluten Free
