Creamy Chicken, Mushroom & Spinach Soup

🥣 Creamy Chicken, Mushroom & Spinach Soup

Ingredients:

• 2 tbsp olive oil or butter

• 1 medium onion, diced

• 3 cloves garlic, minced

• 8 oz (225g) mushrooms, sliced

• 2 cups cooked shredded chicken (rotisserie works great)

• 4 cups chicken broth

• 1 cup heavy cream (or half-and-half for lighter version)

• 2 cups fresh spinach leaves

• 1 tsp dried thyme (or Italian seasoning)

• ½ tsp paprika (optional)

• Salt & black pepper to taste

• 2 tbsp flour (or cornstarch slurry for gluten-free)

• Grated parmesan (optional, for garnish)

• Crusty bread, for serving

Instructions:

1. Sauté veggies – In a large pot, heat olive oil/butter. Add onions and cook until soft. Stir in garlic and mushrooms, sauté until mushrooms are golden.

2. Thicken base – Sprinkle in flour, stir well to coat mushrooms and onions. Cook 1–2 minutes.

3. Add liquids – Slowly pour in chicken broth while stirring. Bring to a simmer.

4. Add chicken & spices – Stir in shredded chicken, thyme, paprika, salt, and pepper. Simmer for 10 minutes.

5. Make it creamy – Reduce heat, stir in heavy cream. Add spinach and let it wilt for 2–3 minutes.

6. Taste & finish – Adjust seasoning, garnish with parmesan, and serve hot with crusty bread.

Q❓

Q1: Can I make this soup dairy-free?
👉 Yes, use coconut milk or cashew cream instead of heavy cream.

Q2: What can I use instead of spinach?
👉 Kale, Swiss chard, or even zucchini ribbons work well.

Q3: Can I freeze this soup?
👉 Cream soups don’t freeze perfectly, but if you leave out the cream, freeze the base, then add cream when reheating.

Q4: How do I make it low-carb?
👉 Skip the flour and thicken with heavy cream or a little cream cheese instead.

Q5: What protein alternatives can I use?
👉 Turkey, shrimp, or even white beans work great for variety.