This comforting soup features tender chicken and earthy mushrooms in a rich, creamy broth. Perfect for a chilly evening, it's surprisingly quick to prepare yet delivers a depth of flavor that tastes like it's been simmering for hours.

Follow The Directions

01

Step

0 mins

Heat olive oil in a large saucepan or Dutch oven over medium-high heat.

02

Step

3 mins

When the oil shimmers, add onion, celery and carrots. Cook, stirring, until onions begin to turn translucent, about 3 minutes.

03

Step

3 mins

Add mushrooms and cook, stirring frequently until soft, about 3 minutes. Stir in garlic and herbes de Provence and cook until garlic is fragrant, about 30 seconds.

04

Step

10 mins

Add broth, shredded chicken, and red pepper flakes, and bring to a boil. Cover, reduce heat, and simmer for about 10 minutes.

05

Step

0 mins

Place cream in a small bowl. Stir in about 2 tablespoons soup broth to warm the cream, then slowly add warmed cream in a slow stream while stirring. Add spinach and simmer until spinach is wilted. Season with salt and pepper.

06

Step

0 mins

To serve, ladle into serving bowls and garnish with fresh herbs.

For an even richer flavor, use homemade chicken broth.
If you don't have Herbes de Provence, a mix of dried thyme, rosemary, and savory works well as a substitute.
To make this soup even heartier, add cooked egg noodles or rice during the last 5 minutes of simmering.
For a vegetarian option, substitute vegetable broth for the chicken broth and omit the chicken. Consider adding white beans or lentils for protein.

Adolfo Kuphal

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