Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
1 small yellow onion, diced
12 oz (340 g) cremini or white button mushrooms, sliced
3 cloves garlic, minced
2 tablespoons all-purpose flour
4 cups (960 ml) chicken broth
2 cups cooked chicken breast, shredded or diced
1 cup heavy cream
3 cups fresh baby spinach
1 teaspoon Italian seasoning
½ teaspoon salt, or to taste
½ teaspoon black pepper
¼ cup grated Parmesan cheese (optional)
Instructions
1. Sauté the onion: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
2. Cook the mushrooms: Add the sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until tender and lightly golden.
3. Add the garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant.
4. Thicken the soup: Sprinkle the flour over the vegetables and stir well for 1 minute to coat everything evenly.
5. Add the broth: Slowly pour in the chicken broth, stirring continuously to prevent lumps. Add the Italian seasoning, salt, and black pepper.
6. Simmer: Bring the soup to a gentle boil, then reduce the heat and simmer for 8–10 minutes, stirring occasionally.
7. Add the chicken and cream: Stir in the cooked shredded chicken and heavy cream. Simmer gently for another 3–5 minutes. Avoid boiling vigorously after adding the cream.
8. Add the spinach: Stir in the fresh baby spinach and cook for 1–2 minutes, until wilted.
9. Finish and serve: Add the grated Parmesan cheese if desired. Taste and adjust the seasoning, then ladle the hot soup into bowls and serve immediately.