Chicken Mushroom Soup (Print-Friendly Version)
A tasty soup with shredded chicken, mushrooms, fresh herbs, and cream in a rich broth.
# Ingredients List:
→ Veggies
01 -
3 cups chopped fresh spinach
02 -
500 grams mushrooms, sliced thin
03 -
4 crushed garlic cloves
04 -
2 celery stalks, chopped small
05 -
1 medium onion, diced
→ Spices & Herbs
06 -
A pinch of chili flakes
07 -
Salt as you like
08 -
2 teaspoons fresh thyme leaves
09 -
Black pepper to your taste
→ Protein
10 -
1 rotisserie chicken, pulled apart
→ Liquids
11 -
240 milliliters cream
12 -
1.4 liters chicken broth
# Detailed Cooking Steps:
01 -
Let the mushrooms cook for about 5 minutes until they’re releasing juice and turning brown.
02 -
Put some olive oil or butter in a big pot over medium heat. Toss in the onion and celery. Cook till soft and a bit see-through, about 3 to 4 minutes.
03 -
Add crushed garlic and fresh thyme leaves. Cook just 1 to 2 minutes till you get a nice smell.
04 -
Pour in the chicken broth and cream. Let everything bubble gently for 5 minutes so the tastes blend.
05 -
Mix in the pulled chicken and chopped spinach. Keep it simmering for another 5 minutes until the spinach is wilted and warmed through.
06 -
Throw in salt, pepper, and some chili flakes. If you want, squeeze a bit of lemon juice to brighten it up. Give it a good stir and serve hot with your favorite bread.
# Helpful Hints:
01 -
Make it richer by using chicken broth you’ve made yourself. Feel free to add other veggies like leeks or carrots. Lemon juice is great if you want a bit of tang.