Creamy Chicken and Mushroom Soup || Gracefult Kitchen

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Creamy Chicken and Mushroom Soup

Soups

This creamy chicken and mushroom soup is a lovely soup that comes together fairly quickly thanks to rotisserie chicken, but tastes like it simmered all day.

Ingredients

1 tablespoon olive oil
1 1/2 cups chopped onion
3/4 cup thinly sliced celery
3/4 cup thinly sliced carrots
1 pound sliced baby portobello (cremini) mushrooms
5 cloves garlic, minced
1 teaspoon herbes de Provence
6 cups low-sodium chicken broth
2 cups shredded rotisserie chicken, white or dark meat, or both
1/2 teaspoon red pepper flakes (optional)
3/4 cup heavy cream
5 ounces fresh spinach, chopped
salt and freshly ground black pepper to taste
fresh parsley, thyme. or snipped chives for garnish (optional)

Description

Heat olive oil in a large saucepan or Dutch oven over medium-high heat.
When the oil shimmers, add onion, celery and carrots. Cook, stirring, until onions begin to turn translucent, about 3 minutes.
Add mushrooms and cook, stirring frequently until soft, about 3 minutes. Stir in garlic and herbes de Provence and cook until garlic is fragrant, about 30 seconds.
Add broth, shredded chicken, and red pepper flakes, and bring to a boil. Cover, reduce heat, and simmer for about 10 minutes.
Place cream in a small bowl. Stir in about 2 tablespoons soup broth to warm the cream, then slowly add warmed cream in a slow stream while stirring. Add spinach and simmer until spinach is wilted. Season with salt and pepper.
To serve, ladle into serving bowls and garnish with fresh herbs.