Ingredients
Onion. I used white onion but red onions or shallots can be substituted. Celery. Fresh garlic cloves. Mushrooms. I used chestnut/portabellini mushrooms but any mushrooms will work. Fresh Thyme. Dried thyme can be substituted, use half the amount. Other fresh herbs like parsley, rosemary, oregano or sage will also be delicious. Chicken broth/stock. Heavy cream/whipping cream. Rotisserie chicken. Any cooked shredded chicken will work, leftover chicken breasts work very well. Spinach. I have used both fresh spinach and frozen spinach for this recipe and both work well. No need to thaw the frozen spinach. Salt and black pepper. Lemon juice.
How to make chicken mushroom soup
Can I make this ahead?
Soup recipes are perfect to make ahead. The soup can be stored in the fridge for up to 3 days and up to 3 months in the freezer.
What to serve chicken mushroom soup
Crusty bread is always delicious with soup and is my go-to. This recipe is also delicious served over cooked rice for a soupy-stew kind of meal. Cooked white rice or brown rice will both work.
Easy crusty bread Easy focaccia bread Rosemary potato bread
Easy soup recipes
