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Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
8
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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
Heat olive oil in a large saucepan or Dutch oven over medium-high heat.
When the oil shimmers, add onion, celery and carrots. Cook, stirring, until onions begin to turn translucent, about 3 minutes.
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.
Add broth, shredded chicken, and red pepper flakes, and bring to a boil. Cover, reduce heat, and simmer for about 10 minutes.
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.
To serve, ladle into serving bowls and garnish with fresh herbs.
I Made It
Nutrition Facts (per serving)
289
Calories
18g
Fat
12g
Carbs
22g
Protein
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Nutrition Facts
Servings Per Recipe
8
Calories
289
% Daily Value *
Total Fat
18g
23%
Saturated Fat
8g
38%
Cholesterol
95mg
32%
Sodium
354mg
15%
Total Carbohydrate
12g
5%
Dietary Fiber
3g
10%
Total Sugars
5g
Protein
22g
44%
Vitamin C
6mg
6%
Calcium
80mg
6%
Iron
2mg
11%
Potassium
805mg
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
