Ingredients

• 1 tablespoon olive oil
• 1.5 cups onion
• 0.75 cups celery
• 0.75 cups carrots
• 1 pound portobello , cremini
• 5 cloves garlic
• 1 teaspoon herbes de Provence
• 6 cups low-sodium chicken broth
• 2 cups rotisserie chicken , white or dark meat, or both
• 0.5 teaspoons red pepper flakes
• 0.75 cups heavy cream
• 5 ounces spinach
• salt and freshly ground black pepper
• parsley , thyme. or snipped chives

Instructions

1. 1 Heat olive oil in a large saucepan or Dutch oven over medium-high heat.
2. 2 When the oil shimmers, add onion, celery and carrots. Cook, stirring, until onions begin to turn translucent, about 3 minutes.
3. 3 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.
4. 4 Add broth, shredded chicken, and red pepper flakes, and bring to a boil. Cover, reduce heat, and simmer for about 10 minutes.
5. 5 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.
6. 6 To serve, ladle into serving bowls and garnish with fresh herbs.

Nutrition per serving