Ingredients
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1 tablespoon olive oil
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1 1/2 cups chopped onion
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3/4 cup thinly sliced celery
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3/4 cup thinly sliced carrots
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1 pound sliced baby portobello (cremini) mushrooms
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5 cloves garlic, minced
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1 teaspoon herbes de Provence
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6 cups low-sodium chicken broth
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2 cups shredded rotisserie chicken, white or dark meat, or both
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1/2 teaspoon red pepper flakes (optional)
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3/4 cup heavy cream
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5 ounces fresh spinach, chopped
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salt and freshly ground black pepper to taste
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fresh parsley, thyme. or snipped chives for garnish (optional)
Directions
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Heat olive oil in a large saucepan or Dutch oven over medium-high heat.
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When the oil shimmers, add onion, celery and carrots. Cook, stirring, until onions begin to turn translucent, about 3 minutes.
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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.
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Add broth, shredded chicken, and red pepper flakes, and bring to a boil. Cover, reduce heat, and simmer for about 10 minutes.
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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.
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To serve, ladle into serving bowls and garnish with fresh herbs.
