Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
8
Ingredients
Directions
Heat olive oil in a large saucepan or Dutch oven over medium-high heat.
When the oil shimmers, add onion, celery and carrots. Cook, stirring, until onions begin to turn translucent, about 3 minutes.
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.
Add broth, shredded chicken, and red pepper flakes, and bring to a boil. Cover, reduce heat, and simmer for about 10 minutes.
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.
To serve, ladle into serving bowls and garnish with fresh herbs.
Nutrition Facts (per serving)
| 289 | Calories |
| 18g | Fat |
| 12g | Carbs |
| 22g | Protein |
