Imagine a bowl of creamy chicken soup, so rich and flavorful it feels like a warm hug. This isn’t your average weeknight soup; it’s an elevated comfort food experience, perfect for impressing guests or simply treating yourself.
Inspired by classic flavors but designed for the modern home cook, this recipe delivers restaurant-quality results without the fuss. Looking for other comforting soup recipes? Check out our Marry Me Chicken Soup for another easy meal.
Get ready to transform simple ingredients into a creamy chicken soup masterpiece that will warm you from the inside out. Let’s dive in and discover the secrets to this dreamy dish!
Quick Overview: Your Easy Creamy Chicken Mushroom Spinach Soup
Want a sneak peek at this delectable soup? Here’s a quick rundown to get you started, covering the essential details and steps for making this creamy delight.
The Nitty-Gritty
Here’s what you need to know at a glance:
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Servings: 5
- Easy to make
The Simplified Path to Deliciousness
- Sauté onion, carrots, and mushrooms, then add garlic.
- Simmer chicken in broth with herbs and seasonings until cooked.
- Create a creamy white sauce with butter, flour, and milk.
- Cook tortellini in the soup, adding spinach in the last minute.
- Stir in cooked chicken, white sauce, and cream, then serve.
Now that you have a quick overview, let’s dive into some expert tips for soup success.
Expert Tips for Soup Success
To make the most amazing creamy chicken soup, a few expert techniques will elevate the flavors and textures. It’s all about choosing the right ingredients and understanding how to coax the best out of them.
The Ultimate Guide to Mushrooms: Varieties, Sourcing, and Sautéing Secrets
Mushrooms add a deep, savory umami to the soup. Cremini mushrooms, also known as baby bellas, offer an earthy flavor and are readily available. Shiitake mushrooms bring a more intense, woodsy note. You can use a mix for a complex flavor profile.
When selecting mushrooms, look for firm, dry caps. Avoid mushrooms that appear slimy or have dark spots. Store them in a paper bag in the refrigerator to prolong their freshness.
Sautéing mushrooms properly is key to unlocking their flavor. Heat olive oil in a pan over medium-high heat. Add the sliced mushrooms in a single layer; avoid overcrowding the pan, which can cause them to steam instead of brown. Cook until they release their moisture and then begin to brown, about 5-7 minutes. Season with salt and pepper to enhance their natural flavors.
Spinach Secrets: From Fresh to Frozen and Beyond
Fresh spinach is the preferred choice for this creamy chicken soup, as it retains its texture and vibrant color when added to the hot broth. Look for spinach with bright green leaves and avoid any bunches that appear wilted or yellowing.
Frozen spinach can also be used if fresh isn’t available, but be sure to thaw it completely and squeeze out any excess moisture before adding it to the soup. This prevents the soup from becoming watery.
Add the spinach during the last minute of cooking to wilt it slightly while preserving its nutritional value. This also ensures that it doesn’t become too mushy.
Chicken Mastery: Techniques for Perfect Texture and Flavor
Boneless, skinless chicken breasts are a versatile choice for this soup. Pounding the chicken breasts to an even thickness ensures they cook quickly and uniformly. This prevents them from drying out.
Poaching the chicken directly in the soup broth infuses it with flavor and keeps it incredibly tender. Avoid overcooking the chicken. It should reach an internal temperature of 165 degrees F.
Pre-cooked chicken, such as rotisserie chicken, can be used as a shortcut. Simply shred the chicken and add it to the soup during the last few minutes of cooking to heat it through. For more chicken recipe ideas, be sure to check out our collection of chicken recipes!
Slow Cooker vs. Instant Pot: Soup Success, No Matter Your Appliance
For a slow cooker version, combine all ingredients except the tortellini, spinach, cream, and white sauce in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through. Shred the chicken, then stir in the tortellini, spinach, cream, and white sauce during the last 30 minutes.
For the Instant Pot, use the sauté function to sauté the aromatics and vegetables. Then, add the remaining ingredients except for the tortellini, spinach, cream, and white sauce. Cook on high pressure for 10 minutes, followed by a natural pressure release for 10 minutes. Stir in the tortellini, spinach, cream, and white sauce, and let it simmer for a few minutes until heated through.
With these tips in mind, you’re well-equipped to create a truly exceptional creamy chicken soup. Now, let’s get cooking!
Let’s Get Cooking: Step-by-Step
Ready to bring this creamy chicken soup to life? These detailed steps will guide you through each stage of the cooking process, ensuring a delicious outcome.
Sauté the Aromatics and Veggies
First, heat 1 1/2 Tbsp of olive oil in a large pot over medium-high heat. This creates the perfect base for building flavor.
Add 1 1/3 cups of chopped yellow onion, 1 1/3 cups of diced carrots, and 8 oz of sliced cremini mushrooms. Sauté for 3 minutes, stirring occasionally, until they begin to soften and release their aromas.
Next, add 3 minced cloves of garlic and sauté for 1 minute longer. Be careful not to burn the garlic; you’re just looking to lightly cook it until fragrant.
Simmer the Chicken
Now, pour in 4 1/2 cups of low-sodium chicken broth, adding the 1 lb of pounded boneless, skinless chicken breasts. Introduce the herbs: 1 tsp of dried oregano and 1/2 tsp of dried thyme, along with salt and freshly ground black pepper to taste.
Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot with a lid and simmer for 10-15 minutes, or until the chicken is cooked through, reaching an internal temperature of 165 degrees F in the center. This ensures the chicken is safe to eat and wonderfully tender.
Prepare the Creamy Sauce
While the chicken is simmering, it’s time to create the creamy sauce. In a medium saucepan over medium heat, melt 1/4 cup of unsalted butter. Slicing it into 1 Tbsp pieces helps it melt evenly.
Add 1/3 cup of flour and cook, whisking constantly for 1 minute. This creates a roux, which will thicken the sauce.
Slowly pour in 2 1/2 cups of milk while whisking vigorously to prevent lumps from forming. Season with salt and pepper to taste. Bring the mixture just to a light boil, stirring constantly until it thickens. Then, remove from heat and set aside.
Cook Tortellini and Add Spinach
Remove the cooked chicken from the soup and transfer it to a cutting board. Let it rest for 5 minutes, then cut it into bite-sized pieces; this prevents it from drying out.
Meanwhile, add the 9 oz of refrigerated three cheese tortellini to the soup in the pot, cover with a lid, and boil over medium heat for about 7 minutes (or per package directions). During the last 1 minute, add 4 cups (4 oz) of fresh spinach. The spinach will wilt quickly, adding a boost of nutrients and color.
Finish and Serve
Stir in the cooked chicken, creamy white sauce, and 1/3 cup of heavy cream to enrich the soup and create a velvety texture.
Serve warm with finely shredded parmesan cheese. This is the perfect final touch!
Now that you’ve mastered the steps, are you curious about some of the ingredients?
Can the leftovers be frozen?
Yes, this soup can be frozen. For best results, freeze before adding the tortellini and spinach, then reheat and cook those elements separately.
Is there a way to thicken this and actually make it into a meal?
To thicken the soup and make it more of a meal, you can create a slurry with cornstarch and water and stir it in, or thicken the white sauce component further.
Can I add other vegetables to this soup?
Absolutely! Feel free to add other vegetables like bell peppers, zucchini, squash, potatoes, or corn to boost the flavor and nutrition.
Did You Make This Creamy Chicken Soup?
We love hearing from you! Your feedback helps us refine our recipes and share the joy of cooking with others.
Share Your Culinary Masterpiece!
We’d love to see your version of this creamy chicken soup! Please leave a rating and comment below to share your experience. Did you make any delicious modifications? Let us know!
Now, let’s get those last-minute questions answered in our FAQ section.
Found this recipe helpful? Pin it on Pinterest or share it on Facebook!
Share on Pinterest | Share on Facebook
Creamy Chicken Mushroom Spinach Soup
Equipment
- Large pot
- Medium saucepan
- Cutting board
Ingredients
Aromatics and Veggies
- 1.5 Tbsp Olive oil
- 1.33 cups Chopped yellow onion
- 1.33 cups Diced carrots
- 8 oz Sliced cremini mushrooms
- 3 cloves Garlic minced
Chicken and Broth
- 4.5 cups Low-sodium chicken broth
- 1 lb Boneless, skinless chicken breasts pounded to even thickness
- 1 tsp Dried oregano
- 0.5 tsp Dried thyme
- Salt to taste
- Freshly ground black pepper to taste
Creamy Sauce
- 0.25 cup Unsalted butter
- 0.33 cup All-purpose flour
- 2.5 cups Milk
Tortellini and Spinach
- 9 oz Refrigerated three cheese tortellini
- 4 cups Fresh spinach (4 oz)
Finishing Touches
- 0.33 cup Heavy cream
- Shredded parmesan cheese for serving
Instructions
Sauté the Aromatics and Veggies
- First, heat 1 1/2 Tbsp of olive oil in a large pot over medium-high heat. This creates the perfect base for building flavor.
- Add 1 1/3 cups of chopped yellow onion, 1 1/3 cups of diced carrots, and 8 oz of sliced cremini mushrooms. Sauté for 3 minutes, stirring occasionally, until they begin to soften and release their aromas.
- Next, add 3 minced cloves of garlic and sauté for 1 minute longer. Be careful not to burn the garlic; you're just looking to lightly cook it until fragrant.
Simmer the Chicken
- Now, pour in 4 1/2 cups of low-sodium chicken broth, adding the 1 lb of pounded boneless, skinless chicken breasts. Introduce the herbs: 1 tsp of dried oregano and 1/2 tsp of dried thyme, along with salt and freshly ground black pepper to taste.
- Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot with a lid and simmer for 10-15 minutes, or until the chicken is cooked through, reaching an internal temperature of 165 degrees F in the center. This ensures the chicken is safe to eat and wonderfully tender.
Prepare the Creamy Sauce
- While the chicken is simmering, it's time to create the creamy sauce. In a medium saucepan over medium heat, melt 1/4 cup of unsalted butter. Slicing it into 1 Tbsp pieces helps it melt evenly.
- Add 1/3 cup of flour and cook, whisking constantly for 1 minute. This creates a roux, which will thicken the sauce.
- Slowly pour in 2 1/2 cups of milk while whisking vigorously to prevent lumps from forming. Season with salt and pepper to taste. Bring the mixture just to a light boil, stirring constantly until it thickens. Then, remove from heat and set aside.
Cook Tortellini and Add Spinach
- Remove the cooked chicken from the soup and transfer it to a cutting board. Let it rest for 5 minutes, then cut it into bite-sized pieces; this prevents it from drying out.
- Meanwhile, add the 9 oz of refrigerated three cheese tortellini to the soup in the pot, cover with a lid, and boil over medium heat for about 7 minutes (or per package directions). During the last 1 minute, add 4 cups (4 oz) of fresh spinach. The spinach will wilt quickly, adding a boost of nutrients and color.
Finish and Serve
- Stir in the cooked chicken, creamy white sauce, and 1/3 cup of heavy cream to enrich the soup and create a velvety texture.
- Serve warm with finely shredded parmesan cheese. This is the perfect final touch!