Creamy Lemon Chicken Soup

Instructions

1. 1

   [Stovetop method]

2. 2

   Cut the chicken into bite-size pieces and season with salt, pepper, and paprika.

3. 3

   Heat 1 tablespoon butter in a Dutch oven over medium-high heat. Sear the chicken for 10 minutes, stirring occasionally, then remove to a plate and discard excess fat.

4. 4

   Melt the remaining 3 tablespoons butter and sauté the onion until soft, then add the mushrooms and cook until soft. Add the garlic and cook a couple more minutes.

5. 5

   Stir in the chicken broth and cream and cook a couple of minutes. Add the lemon juice, parmesan, thyme, and the chicken, and simmer uncovered over medium-low for 20 to 25 minutes.

6. 6

   Stir in the spinach and cook until wilted. Taste and adjust the salt and lemon juice before serving.

7. 7

   [Slow cooker method]

8. 8

   Cut the chicken into bite-size pieces and season with salt, pepper, and paprika.

9. 9

   Optional: sear the chicken in 1 tablespoon butter over medium-high heat for 10 minutes for extra flavor.

10. 10

    Add all the ingredients except the spinach to the slow cooker and mix well.

11. 11

    Cover and cook 4 to 5 hours on high, or 6 to 7 hours on low.

12. 12

    Stir in the spinach for the final 20 minutes of cooking. [Instant Pot method] Cut the chicken into bite-size pieces and season with salt, pepper, and paprika. Set the Instant Pot to sauté, heat 1 tablespoon butter, and sear the chicken for 10 minutes. Remove to a plate and discard excess fat. Melt the remaining 3 tablespoons butter, sauté the onion until soft, then add the mushrooms and cook until soft. Add the garlic and cook a couple more minutes. Stir in the chicken broth, cream, lemon juice, parmesan, thyme, and the chicken. Seal the lid and cook on manual, high pressure, for 5 minutes. Quick-release the pressure. Switch back to sauté mode and stir in the spinach until wilted.