Chicken Mushroom Soup (Print Version)
Silky mushroom and chicken soup with spinach and thyme. Great for quick, comfy nights in.
# Ingredients:
→ Vegetables
01 -
4 garlic cloves, smashed
02 -
3 cups spinach, chopped up
03 -
500 g mushrooms, sliced thin
04 -
2 celery stalks, chopped small
05 -
1 onion, chopped up
→ Protein
06 -
1 rotisserie chicken, pulled apart
→ Liquid & Dairy
07 -
6 cups chicken broth
08 -
1 cup heavy cream
→ Aromatics & Seasoning
09 -
Salt and pepper, add how you like
10 -
Pinch of chili flakes
11 -
2 teaspoons thyme leaves, fresh
# Steps:
01 -
Toss in chili flakes, salt, and black pepper to fit your taste. Squeeze in some lemon juice if you like and give everything one last good stir. Ladle into bowls while it's still hot.
02 -
Mix in your shredded chicken and the chopped spinach. Let it all simmer another 5 minutes till the spinach droops and everything warms up.
03 -
Pour in your chicken broth and cream. Let it bubble gently and stay like that for about 5 minutes.
04 -
Drop in your smashed garlic and toss in the thyme. Let it cook till it smells amazing, about a minute or so.
05 -
Throw in the sliced mushrooms. Stir every now and then for about 5 minutes till they turn golden and shrink down.
06 -
Warm up some olive oil or butter in a big pot on medium. Start with the onion and celery—cook 'em till they go soft and look see-through, about 3 minutes.
# Notes:
01 -
Want it creamier? Mix 1 spoon of cornstarch with some milk and toss it in near the end. Let it cook a bit longer till it thickens up.
02 -
For a non-dairy twist, swap the cream with coconut or a plant-based option.
03 -
Craving more heat? Sprinkle in extra chili flakes or a bit of hot sauce.
04 -
Going meatless? Replace chicken with more mushrooms or even some carrots or parsnips instead.