Description
A rich, creamy, and comforting chicken and mushroom soup with fresh spinach and thyme. Perfect for cozy weeknight dinners or chilly days. This soup is easy to make with rotisserie chicken, and it has a silky texture without heavy cream.
Ingredients
“2 cups shredded rotisserie chicken”,
“8 oz mushrooms, sliced”,
“1 tbsp butter”,
“1 small onion, diced”,
“2 cloves garlic, minced”,
“2 cups chicken broth”,
“1 cup milk”,
“2 cups fresh spinach”,
“1 tsp fresh thyme”,
“Salt and pepper to taste”
Instructions
Melt butter in a large pot over medium heat.
Add diced onions, minced garlic, and sliced mushrooms. Sauté until mushrooms are golden and onions are translucent.
Stir in 1–2 tablespoons of flour to create a roux. Cook for 1–2 minutes while stirring.
Slowly whisk in chicken broth and milk until smooth. Simmer 5–10 minutes until slightly thickened.
Add shredded rotisserie chicken and fresh thyme. Simmer gently for 10 minutes to meld flavors.
Fold in fresh spinach leaves and cook 2–3 minutes until wilted.
Season with salt and pepper to taste. Serve hot.
Notes
Use fresh thyme for the best aroma and flavor.
Add a splash of white wine while sautéing mushrooms to boost taste.
Store leftovers in an airtight container in the fridge for up to 3 days.
Serve with artisan bread or garlic knots for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 240
- Sodium: 800 mg
- Fat: 12 g
- Carbohydrates: 12 g
- Protein: 20g