Ingredients
Scale
- 1 medium white onion, diced (or red onion/shallots)
- 2-3 stalks celery, chopped
- 3 garlic cloves, minced
- 8 oz mushrooms (chestnut/portabellini recommended)
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 4 cups chicken broth/stock
- 1 cup heavy cream/whipping cream
- 2 cups rotisserie chicken, shredded
- 2 cups spinach (fresh or frozen)
- Salt and black pepper, to taste
- 1-2 tablespoons lemon juice, to taste
Instructions
- Make Soup Base: Heat oil or butter in a large pot over medium-high. Add onion and celery; cook 5 minutes until soft. Add mushrooms and cook 5 more minutes. Add thyme and garlic; cook 1 minute until fragrant.
- Cook Soup: Pour in chicken stock and cream. Bring to simmer and cook 5 minutes to meld flavors.
- Add Chicken & Spinach: Stir in shredded rotisserie chicken and spinach. Simmer 5 minutes until heated and vegetables tender.
- Season & Serve: Season with salt, pepper, and lemon juice. Serve hot with bread for dipping.
Notes
- Use any cooked chicken you have on hand.
- Spinach can be fresh or frozen; no need to thaw.
- Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American