Creamy Chicken and Mushroom Soup*

Creamy Chicken and Mushroom Soup*

Ingredients:

– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 pound mushrooms, sliced (such as cremini, button, or a mix)
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 4 cups chicken broth
– 2 cups cooked chicken, shredded
– 1 cup heavy cream
– 2 cups baby spinach
– Salt and pepper to taste
– Fresh thyme, for garnish (optional)

Instructions:

1. **Sauté the Vegetables:**
– In a large pot or Dutch oven, heat the olive oil over medium heat.
– Add the chopped onion and cook until translucent, about 5 minutes.
– Add the minced garlic and cook for another 1-2 minutes until fragrant.

2. **Cook the Mushrooms:**
– Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 10 minutes.
– Stir in the dried thyme and oregano, cooking for another minute.

3. **Add Broth and Chicken:**
– Pour in the chicken broth and bring the mixture to a simmer.
– Add the shredded cooked chicken and let it simmer for about 10 minutes to allow the flavors to meld.

4. **Make it Creamy:**
– Reduce the heat to low and stir in the heavy cream.
– Add the baby spinach and cook until wilted, about 2-3 minutes.
– Season with salt and pepper to taste.

5. **Serve:**
– Ladle the soup into bowls and garnish with fresh thyme if desired.
– Serve hot with crusty bread on the side.

Enjoy your comforting and creamy Chicken and Mushroom Soup!