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Creamy Mushroom & Shredded Chicken Soup with Spinach & Thyme

A rich and comforting creamy soup packed with browned mushrooms, tender shredded chicken, and wilted spinach, infused with savory thyme and finished with a drizzle of oil.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Soup
Cuisine: American, French Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 lb cremini mushrooms sliced
  • 1 tsp dried thyme
  • 4 cups chicken broth
  • 3 cups cooked chicken shredded
  • 2 cups fresh spinach roughly chopped
  • 1 cup heavy cream or half-and-half
  • 1 pinch salt and black pepper to taste
Garnish
  • 4-6 sprigs fresh thyme
  • 1 tbsp olive oil or truffle oil for drizzling

Equipment

  • Large Pot or Dutch Oven
  • Wooden spoon or spatula
  • Cutting board
  • Chef's knife
  • Ladle

Method
 

  1. Melt butter and olive oil in a large pot over medium-high heat. Sauté onion for 3-4 minutes.
  2. Add sliced mushrooms and cook for 8-10 minutes until browned and liquid has evaporated.
  3. Stir in minced garlic and dried thyme, cooking for 1 minute until fragrant.
  4. Pour in chicken broth and bring to a simmer. Let cook for 5 minutes.
  5. Add shredded chicken and chopped spinach. Simmer for 2-3 minutes until spinach is wilted and chicken is heated through.
  6. Reduce heat to low and stir in the heavy cream. Season generously with salt and black pepper to taste.
  7. Ladle into bowls and garnish with fresh thyme sprigs, a drizzle of oil, and cracked pepper before serving.

Notes

Use rotisserie chicken for a quick option. For a thicker soup, add a cornstarch slurry before the cream. Leftovers keep well in the fridge for up to 3 days.