Description
This comforting Rotisserie Chicken and Mushroom Soup combines tender shredded chicken, sautéed mushrooms, fresh spinach, and aromatic herbs in a creamy broth. Perfect for a cozy meal, this easy-to-make soup blends rich flavors and wholesome ingredients for a satisfying dish that’s full of warmth and nutrition.
Ingredients
Soup Base
- 1 diced onion (yellow or white onion work best for this recipe)
- 2 chopped celery stalks
- 1 lb sliced mushrooms
- 4 crushed garlic cloves (freshly crushed for best aroma)
- 2 tsp fresh thyme
- 3 cups chopped spinach
- 6 cups broth (Swanson chicken broth recommended)
- 1 cup heavy cream
Protein
- 1 rotisserie chicken (shredded, about 3 cups cooked chicken)
Seasonings
- Salt to taste
- Pepper to taste
- 1 pinch chili flakes
- Optional: splash of lemon juice for brightness
Fat for cooking
- A splash of olive oil or a knob of butter
Instructions
- Sauté the Vegetables: Begin by heating a splash of olive oil or a knob of butter in a large pot over medium heat. Add the chopped onion and celery, cooking until they become soft and translucent, about 5 minutes. Stir occasionally to prevent sticking.
- Cook the Mushrooms: Add the sliced mushrooms to the pot with the onions and celery. Cook until golden brown, stirring often for even cooking, about 5-7 minutes.
- Add Aromatics: Stir in the fresh thyme and crushed garlic cloves. Cook for 1-2 minutes until the garlic is fragrant, being careful not to burn it.
- Simmer with Stock and Cream: Pour in the chicken broth and heavy cream. Stir well and bring the mixture to a gentle simmer. Let it cook for about 5 minutes to meld the flavors.
- Add Chicken and Spinach: Add the shredded rotisserie chicken and chopped spinach to the pot. Simmer for another 5 minutes until the spinach wilts and the chicken is heated through.
- Season and Serve: Season the soup with salt, pepper, and a pinch of chili flakes to taste. Add a splash of lemon juice if desired for brightness. Serve the soup hot with your favorite bread for dipping.
Notes
- Freshly crushed garlic is recommended for the best aroma and flavor.
- Use either yellow or white onion based on preference; both work well.
- For a lighter version, substitute heavy cream with half-and-half or milk.
- Adding a splash of lemon juice at the end enhances the soup’s brightness.
- This soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
- To make it gluten-free, ensure the broth used is gluten-free certified.
