Description
A hearty and comforting creamy chicken and spinach soup made with tender shredded chicken, fresh baby spinach, sautéed mushrooms, and a rich, seasoned broth. It’s the perfect one-pot comfort meal ready in just over 30 minutes.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, finely diced
8 ounces white mushrooms, sliced
6 cups chicken broth
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups baby spinach, lightly packed
2 boneless, skinless chicken breasts, cooked and shredded
Instructions
1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
3. Stir in the sliced mushrooms and cook until they release their moisture and reduce in size, about 5 more minutes.
4. Pour in the chicken broth and heavy cream, then season with salt and pepper. Stir until everything is well combined.
5. Add the spinach and shredded chicken, gently stirring until the spinach begins to wilt.
6. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for at least 10 minutes to allow the flavors to come together.
7. Taste and adjust seasoning if needed before serving warm.
Notes
This soup stores well in the refrigerator for up to 4 days. To freeze, let it cool completely, transfer to an airtight container, and thaw gently before reheating to maintain creaminess.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American