There’s nothing quite like a steaming bowl of Creamy Spinach Mushroom Chicken Soup when you need warmth from the inside out. This recipe became my go-to last winter when my entire household caught that nasty flu going around, the kind where you alternate between shivering and sweating under three blankets. I swear this soup sped up our recovery more than anything else!
What makes it special? It’s comfort food that doesn’t skimp on nutrition. Packed with protein from the chicken, immune-boosting garlic, and vitamin-rich spinach, it’s like a cozy blanket for your insides. The mushrooms add that deep umami flavor, while the creamy broth (yes, you can use coconut milk!) makes every spoonful feel indulgent. My kids even ask for seconds, and that’s saying something when greens are involved!
Print35-Minute Creamy Spinach Mushroom Chicken Soup Magic
A comforting and nutritious Creamy Spinach Mushroom Chicken Soup packed with protein and vegetables. Perfect for cold weather, immune support, or a healthy meal.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 tbsp olive oil
- 1 lb boneless chicken breast, cubed
- 8 oz mushrooms, sliced
- 4 cups fresh spinach
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1 tsp thyme
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Heat olive oil in a pot over medium heat. Add chicken and cook until browned.
- Add onion and garlic. Sauté until softened.
- Stir in mushrooms and cook for 5 minutes.
- Pour in chicken broth and bring to a simmer for 10 minutes.
- Add spinach and cook until wilted.
- Reduce heat and stir in heavy cream, thyme, salt, and pepper. Simmer for 5 more minutes.
- Serve hot.
Notes
- For a keto version, use full-fat cream and avoid starchy vegetables.
- For a low-calorie option, replace heavy cream with unsweetened almond milk.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
Why You’ll Love This Creamy Spinach Mushroom Chicken Soup
Trust me, this isn’t your average chicken soup! Here’s why it’s become my winter staple:
- Ready in 35 minutes, Faster than takeout, but so much healthier
- Creamy without the guilt, Use heavy cream for richness or swap in coconut milk for dairy-free
- Packed with nutrients, Spinach for iron, mushrooms for immunity, garlic for fighting colds
- Keto & low-cal friendly, Just tweak the cream type (my keto friends rave about this!)
- Kids actually eat the greens, The creamy broth makes spinach irresistible
Seriously, this soup checks all the boxes, comfort, flavor, and nutrition in one pot!
Ingredients for Creamy Spinach Mushroom Chicken Soup
Here’s what you’ll need to make this heavenly soup, I promise it’s all simple stuff you might already have:
- 2 tbsp olive oil, For that perfect sauté
- 1 lb boneless chicken breast, cubed into bite-size pieces
- 8 oz mushrooms, sliced (I love cremini, but any will work)
- 4 cups fresh spinach, packed, trust me, it wilts down to nothing!
- 1 onion, diced small, it melts into the broth beautifully
- 3 cloves garlic, minced, the more the merrier for immunity
- 4 cups chicken broth, homemade if you’ve got it!
- 1 cup heavy cream (or coconut milk if you’re dairy-free)
- 1 tsp thyme, dried works great here
- 1 tsp salt & ½ tsp black pepper, adjust to taste
Bonus tip: Grab some crusty bread for dipping, you’ll thank me later!
How to Make Creamy Spinach Mushroom Chicken Soup
Okay, let’s get cooking! This Creamy Spinach Mushroom Chicken Soup comes together in just a few simple steps, but there are a couple tricks I’ve learned along the way to make it perfect every time. Don’t worry, I’ll walk you through each part so you avoid the mistakes I made on my first few attempts (like ending up with rubbery chicken or mushy spinach, yikes!).
Step 1: Sauté the Chicken
First things first, heat that olive oil in your favorite soup pot over medium heat. While it’s warming up, pat your chicken cubes dry with a paper towel (this helps them brown beautifully instead of steaming). Add them to the pot in a single layer if possible, don’t crowd them! Let them cook undisturbed for about 2 minutes per side until you get that gorgeous golden color. They don’t need to be fully cooked through yet, we’ll finish them later. Remove them to a plate and resist the urge to nibble!
Step 2: Cook the Vegetables
In that same pot (flavor city!), add your diced onions. Stir them around, scraping up any tasty brown bits from the chicken. After about 3 minutes when they start looking translucent, toss in the garlic, just 30 seconds until fragrant, or it might burn! Then add those sliced mushrooms. Here’s my secret: let them sit undisturbed for a minute before stirring so they develop that deep, rich color. Cook until they release their liquid and shrink down, about 5 minutes total.
Step 3: Simmer and Finish
Now for the magic! Pour in the chicken broth and return the chicken to the pot. Bring it all to a gentle simmer, not a rolling boil, and let it cook for 10 minutes. This builds flavor and ensures the chicken is perfectly tender. At the last minute, stir in your fresh spinach, it wilts in seconds! Finally, reduce the heat to low before adding the cream (this prevents curdling). Give it a final 5-minute gentle simmer, season to taste, and you’re done! The whole house will smell amazing.
See? I told you it was easy! The hardest part now is waiting patiently while it cools slightly so you don’t burn your tongue diving in too soon.
Tips for Perfect Creamy Spinach Mushroom Chicken Soup
After making this soup countless times (and learning from my mistakes!), here are my can’t-live-without tips:
- Don’t boil after adding cream, Keep the heat low to prevent curdling. If it separates, whisk vigorously!
- Use fresh spinach, Frozen works in a pinch, but fresh gives better texture and color.
- Slice mushrooms evenly, About ¼” thick ensures they cook through without getting rubbery.
- Storage magic, It thickens in the fridge; just add a splash of broth when reheating.
- Freezer-friendly, Skip the cream until reheating for best freezer results.
Bonus: Leftovers taste even better next day as flavors meld, if they last that long!
Variations of Creamy Spinach Mushroom Chicken Soup
One of my favorite things about this recipe is how easily it adapts! Here are my top twists:
- Turkey bacon lovers: Crisp 4 slices and crumble on top for smoky crunch
- Kale instead of spinach: Just add it earlier to soften properly
- Dairy-free dream: Full-fat coconut milk makes it lusciously creamy
- Extra veggie power: Throw in some diced zucchini with the mushrooms
The possibilities are endless, make it your own!
Serving Suggestions for Creamy Spinach Mushroom Chicken Soup
Oh, let me tell you how I love serving this soup! A crusty baguette is non-negotiable in my house, perfect for soaking up every last drop of that creamy goodness. For lighter meals, pair it with a simple arugula salad dressed with lemon. And here’s my secret: always finish with a sprinkle of freshly grated Parmesan and a crack of black pepper. It takes this already-amazing soup to restaurant-quality levels!
Nutritional Information for Creamy Spinach Mushroom Chicken Soup
Here’s the scoop on what’s in each comforting bowl (based on using heavy cream):
- 320 calories, Satisfying without being heavy
- 28g protein, Thanks to all that chicken!
- 10g carbs, Mostly from the veggies
- 18g fat, The good kind that keeps you full
- 2g fiber, From spinach and mushrooms
Remember, nutrition varies if you swap ingredients (like using coconut milk cuts about 50 calories per serving). But no matter how you make it, you’re getting a powerhouse of nutrients! If you are looking for other hearty meal ideas, check out some great options over at Family Tastes.
FAQs About Creamy Spinach Mushroom Chicken Soup
Can I freeze this soup? Absolutely! Just leave out the cream until you’re ready to reheat. Frozen portions keep beautifully for up to 3 months. When ready to eat, thaw overnight in the fridge, warm gently on the stove, then stir in your cream or coconut milk.
Is this recipe keto-friendly? You bet! With only 10g net carbs per serving (when using heavy cream), it’s perfect for keto diets. For even lower carbs, skip the onion or use just half. My keto friends swear by adding extra mushrooms for that umami boost!
What’s the best way to reheat leftovers? Low and slow is key! Warm it gently on the stove over medium-low heat, stirring occasionally. If it thickens too much, just add a splash of broth or water. Microwaving works in a pinch, but stir every 30 seconds to prevent separation.
Can I use frozen spinach? Sure thing, just thaw and squeeze out excess water first. You’ll need about 10 oz frozen to equal 4 cups fresh. Add it with the mushrooms so it has time to cook through properly.
How can I make this soup more filling? Try adding cauliflower rice during the last 5 minutes of cooking, it soaks up the flavors beautifully while keeping it low-carb. Or toss in some white beans if you’re not watching carbs! For other comforting soup ideas, consider trying a creamy bean soup for easy dinners.
Did this soup become your new comfort food obsession like it did for me? I’d love to hear how yours turned out! Drop a comment below with your favorite twist or snap a photo of your steaming bowl, nothing makes me happier than seeing my recipes in your kitchens. Happy slurping!
