🍄 Creamy Chicken, Mushroom & Spinach Soup
Description
This Creamy Chicken, Mushroom & Spinach Soup is the ultimate bowl of comfort — rich, velvety, and packed with nourishing ingredients. Tender shredded chicken, earthy mushrooms, and fresh spinach simmer together in a creamy, herb-infused broth. It’s cozy, wholesome, and perfect for chilly nights or a satisfying weekday dinner.
Ready in under 30 minutes, it’s a one-pot meal that’s both hearty and nutritious.
🧂 Ingredients
Main Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced (cremini, button, or mixed)
- 2 cups cooked shredded chicken (rotisserie works perfectly)
- 4 cups chicken broth (low-sodium preferred)
- 1 cup milk or half-and-half
- ½ cup heavy cream (or coconut milk for dairy-free option)
- 2 cups fresh spinach, roughly chopped
- 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- Salt, to taste
- 1 tablespoon lemon juice (optional, for brightness)
Optional Garnish
- Fresh parsley or thyme
- Grated Parmesan cheese
- Crusty bread for serving
🍳 Instructions
- Sauté the aromatics:
In a large pot, heat olive oil or butter over medium heat. Add diced onion and cook until soft and translucent (about 3 minutes). Add garlic and cook for another 30 seconds until fragrant. - Cook the mushrooms:
Add sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until browned and tender. Season lightly with salt and pepper. - Add flour (for thickening):
Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1 minute to remove the raw flour taste. - Add broth and chicken:
Slowly pour in the chicken broth while stirring to avoid lumps. Add shredded chicken and dried herbs. Bring to a gentle simmer for 10 minutes. - Stir in cream and milk:
Reduce heat to low. Add milk and cream, stirring continuously until the soup is smooth and creamy. Simmer for 5 minutes (do not boil to prevent curdling). - Add spinach:
Stir in spinach and let it wilt into the soup (about 1–2 minutes). - Finish and serve:
Taste and adjust seasoning. Add lemon juice for brightness if desired. Serve hot, topped with fresh herbs or grated Parmesan.
🍽️ Servings
- Serves: 4–5
- Serving Size: ~1½ cups per serving
🔍 Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~360 kcal |
| Protein | 30 g |
| Fat | 20 g |
| Saturated Fat | 8 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sugars | 3 g |
| Sodium | 480 mg |
| Calcium | 120 mg |
(Values are approximate and may vary by ingredients used.)
🌿 Health Benefits
- High in protein: Chicken provides lean, satisfying protein for muscle repair and energy.
- Rich in vitamins & minerals: Spinach adds iron, magnesium, and vitamin K.
- Immune-supporting: Garlic and mushrooms help strengthen immune defenses.
- Heart-healthy fats: Olive oil offers healthy monounsaturated fats.
- Low-carb comfort: Naturally low in carbs and perfect for balanced diets.
💡 Notes & Tips
- For a thicker soup: Add more flour or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).
- Make it dairy-free: Use coconut milk instead of cream and olive oil instead of butter.
- Add veggies: Try carrots, celery, or peas for extra color and nutrients.
- Add grains: Stir in cooked rice, quinoa, or small pasta for a heartier version.
- Storage:
- Fridge: Store up to 3–4 days in an airtight container.
- Freezer: Freeze up to 2 months; thaw overnight and reheat gently.
- Reheat gently: Warm over low heat to prevent curdling of cream or milk.
❓ Q & A
Q: Can I use raw chicken instead of cooked?
A: Yes! Dice the raw chicken and cook it after the mushrooms (before adding broth). Simmer until fully cooked through before proceeding.
Q: Can I make it without flour?
A: Definitely. You can skip it for a thinner broth or use cornstarch to thicken without gluten.
Q: Can I make it in a slow cooker?
A: Yes! Combine all ingredients except milk, cream, and spinach. Cook on low for 6 hours, stir in cream and spinach before serving.
Q: What mushrooms work best?
A: Cremini, button, or baby bella mushrooms have great texture and flavor. You can mix in shiitake for an earthy twist.
Q: How can I make it lighter?
A: Use low-fat milk instead of cream, and olive oil instead of butter — it’ll still be creamy and delicious.