Chicken Forester Soup is a creamy soup consisting of chicken, mushrooms, spinach and rice. Simple yet satisfying, and perfect with a hunk of grainy bread. Yields 8 servings in under an hour.

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Happy December! I hope you all had a great Thanksgiving! I’ve been holding onto this recipe for awhile now. A few weekends ago, my mom stopped by for a short visit. She brought a container of Chicken Forester Soup from a nearby market for us to have for lunch and I heated up a loaf of bread for us to dip in our soup.

My mom recently discovered this soup and it quickly became one of her favorites and she hoped I could taste it and do my best to recreate it. In it, mushrooms, spinach and shredded cooked chicken along with a smattering of rice are swimming in a light creamy broth. It is earthy and so delicious that I wrote out a rough draft for the recipe that night. To be fair, my mom left me the label with somewhat of an ingredient list to go by.

Chicken Forester Soup l #chicken #mushroom #spinach #rice #soup #fromscratch #easy

With that said, personally, I think I nailed it. 😉

To Make This Chicken Forester Soup You Will Need:

  • low-sodium chicken broth
  • half & half
  • water
  • unsalted butter
  • yellow onion
  • mushrooms
  • rubbed sage
  • garlic powder
  • turmeric
  • unbleached all-purpose flour
  • long grain white rice
  • baby spinach
  • leftover shredded cooked chicken
  • freshly ground black pepper

In a saucepan, pour in 4 cups low sodium chicken broth, 2 cups water and 2 cups half & half and heat on low to medium-low until warm. 

Meanwhile, melt butter in a dutch oven over medium heat.

Add in 1/2 of a yellow onion that has been diced fine.

Add in 1 pound sliced mushrooms and toss in the butter. I’m using a blend of cremini (or baby Bella), shiitake and oyster mushrooms. However, you can totally use whatever you can find or prefer.

Toss the mushrooms in the butter before adding in 3/4 teaspoon rubbed sage, 1/4 teaspoon garlic powder, 1/8 teaspoon turmeric. Stir and cook for 1 minute.

Next, sprinkle with 1/4 cup unbleached all-purpose flour. 

Stir and cook the flour for 2 to 3 minutes. Pour in 1/3 cup long grain wild rice.

While stirring, pour in the warm broth and half & half into the dutch oven with the mushrooms.

Bring to a simmer and cook until the rice has cooked and the soup has thickened. About 20 to 25 minutes.

Once thickened, add in 8 ounces baby spinach and 2 to 3 cups leftover cooked and shredded chicken.

Stir and cook until the chicken is heated through and the spinach has wilted.

Taste and season with 2 to 2-1/2 teaspoons kosher salt (or to taste) and lots of freshly ground black pepper, also to taste.

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Ladle the hot soup into bowls.

Chicken Forester Soup l #chicken #mushroom #spinach #rice #soup #fromscratch #easy

And serve with a loaf of crusty, whole grain bread.

This soup makes a lot and can easily be reheated, slowly on the stove top or in a microwave.

Chicken Forester Soup l #chicken #mushroom #spinach #rice #soup #fromscratch #easy

Enjoy! And if you give this Chicken Forester Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Chicken Forester Soup l #chicken #mushroom #spinach #rice #soup #fromscratch #easy

Chicken Forester Soup l #chicken #mushroom #spinach #rice #soup #fromscratch #easy
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Yield: 8 servings

Chicken Forester Soup

A creamy hearty recipe! This soup consisiting of chicken, mushrooms, spinach and rice.


  • 4 cups low-sodium chicken broth, (or 1 quart)
  • 2 cups water
  • 2 cups half & half, see notes
  • 4 tablespoons unsalted butter
  • 1/2 yellow onion, finely chopped
  • kosher salt
  • 1 pound mushrooms, sliced (a blend of cremini, button, shiitake and/or oyster)
  • 3/4 teaspoon sage, rubbed
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon turmeric
  • 1/4 cup unbleached all-purpose flour
  • 1/3 cup long grain white rice
  • 2 to 3 cups cooked chicken, shredded leftover roasted or rotisserie
  • 4 to 5 handfuls baby spinach
  • black pepper, freshly ground


  • Pour the broth, water and half & half into a sauce pan and heat on low until warm. Do not boil.
  • Meanwhile, melt butter over medium to medium-low heat. Add in the onion with a pinch of kosher salt. Stir and cook until soft and translucent. About 5 to 8 minutes.
  • Add in mushrooms, sage, garlic powder and turmeric. Stir and cook 2 to 3 minutes.
  • Sprinkle in lour and stir and cook for 2 minutes.
  • Add in the rice and while stirring, pour in warm liquids. Bring to a simmer on medium-to medium high and then reduce heat to low until soup has thickened and rice is cooked. About 20 minutes.
  • Stir in shredded chicken, baby spinach and cook until the chicken is heated through and the spinach has wilted.
  • Taste and season with salt and pepper to taste.


Half & half is equal parts heavy cream and whole milk.
Serving: 1generous cup, Calories: 268kcal, Carbohydrates: 16g, Protein: 16g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 64mg, Sodium: 106mg, Potassium: 552mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1810IU, Vitamin C: 6mg, Calcium: 98mg, Iron: 2mg

Chicken Forester Soup l #chicken #mushroom #spinach #rice #soup #fromscratch #easy