Okay y'all! One of my most common requests is for soup. And I am here for it! I am an avid believer in soup all year round. But there's something extra special about it in the Fall and Winter! My favorite time to eat soup is wrapped up in a cozy blanket on the couch and surrounded by those I love. Honestly, every time I think about soup it reminds me of this comfort. Because to me, soup is comfort in a bowl. I want soup when I'm sick, I want it when I'm cold, I want it when I'm feeling down, or just because on many days. It reminds me a lot of my childhood. Especially my mom. Eating soup and grilled cheeses with my family. I can't say I eat many grilled cheeses now a days since going gluten free. But occasionally I'll have one, and it's always with a warm bowl of soup. And this one? It's packed full of Fall flavors! Lots of mushrooms and the thyme make it super earthy and cozy. Plus it's made super easy using a rotisserie chicken! This is a great hack for busy days. Seriously, your family will think you've worked on this all day and really it took you less than 30 minutes after work. And It makes a ton! So it's great for a family meal or for you to use throughout the week as meal prep. Like I've said before, meal prep doesn't have to be fancy and can just mean extra leftover soup- it's that simple. Soup is one of my favorite meal prep options honestly! So grab the ingredients this weekend and make some soup to cozy up with. And make some memories with your family, these kinds tend to last if you ask me. Hope you enjoy!
Serves: 6-8
Ingredients:
1 tbsp EVOO
1 Rotisserie chicken, shredded (about 3-4 cups)
1 cup cremini mushrooms, sliced thin
1 cup portabella mushrooms, sliced thin
1 large onion, diced
3 medium carrots, peeled and diced
2 stalks celery, diced
2 large garlic cloves
3 cups fresh spinach, chopped
5 cups chicken broth
1 cup coconut cream (or regular heavy whipping cream)
1 tsp dried thyme
Juice of 1 lemon
Kosher salt, to taste
Cracked black pepper, to taste
2 tbsp fresh parsley, chopped for garnish
Fresh thyme sprigs, for garnish
Fresh Rosemary, for garnish
Optional: arrowroot starch or corn starch, for thickening if needed
Note:
Dairy free
Gluten free
Directions:
Shred the rotisserie chicken and set aside.
Heat EVOO in a large pot over medium to high heat. Add the onions, celery and carrots and sauté for 2-3 minutes until starting to turn translucent. Add in the mushrooms and sauté 2 more minutes. Add the garlic and thyme and sauté another minute until fragrant.
Add the chicken broth and coconut cream and mix well. Bring to a boil and then reduce to a simmer for about 10 minutes. About halfway through, add the chicken and chopped spinach. And mix well.
If needed, add a slurry of arrowroot or corn starch and water to thicken. Or if needed. a more broth to achieve desired consistency.
season with kosher salt and cracked pepper to taste. Add the lemon juice and stir well. Garnish with fresh parsley, thyme and rosemary if desired. Serve it up and enjoy!
I don't know about you, but you can likely find me making a soup weekly this Fall and Winter. I mean why not? Hope you're looking forward to it, I know I am!
Until next time, Cheers!
Magen Check
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