A mild, creamy, and flavorful chicken soup with mushrooms and spinach. Perfect to serve if you're having a club night with friends or making dinner for the family. This soup is suitable for both adults and children.
Sprinkle some salt and pepper on the chicken fillets.
2
Slice the mushrooms, dice the squash, chop the onion and garlic into coarse pieces, and measure the spices.
3
Heat a large pot and sauté the onion, garlic, and mushrooms in a bit of oil for a couple of minutes until they start to brown. Add oregano, thyme, and bay leaf, and let them sauté for a couple more minutes.
4
Place the chicken fillets in the pot along with the red pesto and chicken broth. Bring it to a boil, then reduce the heat and let the chicken fillets simmer covered for about 15-20 minutes.
5
Remove the chicken fillets from the pot and shred them using two forks.
6
Mix the cornstarch with the cream and add it to the pot along with the cream cheese. Stir well before adding the squash cubes and letting the soup simmer for a couple of minutes to remove the cornstarch taste.
7
Add the chicken and spinach, lower the heat, and let it simmer for a few minutes. Season with lemon juice, salt, and pepper to taste.
