Rotisserie Chicken Mushroom Soup

Rotisserie Chicken Mushroom Soup is the ultimate comfort‑meal you can whip up in no time. With tender shredded rotisserie chicken, sautéed mushrooms, fragrant thyme, spinach and a creamy broth, it’s warming, easy to pull together and perfect for a cozy dinner. Whether you’ve got a busy weeknight or you’re craving something familiar and hearty, this recipe delivers.

Why You’ll Love This Recipe

You’ll love this recipe because it takes the hassle out of homemade soup by using a pre‑cooked rotisserie chicken, yet looks and tastes like you’ve taken your time. The mushrooms give a rich, savoury depth; the spinach adds freshness and colour; and the creamy stock makes it feel indulgent without being over‑fussy. It hits that comforting “home‑cooked” feel while remaining approachable.

Ingredients

• 1 onion, diced
• 2 celery sticks, finely chopped
• 4 garlic cloves, crushed
• 500 g (1 lb) mushrooms, thinly sliced
• 2 tsp fresh thyme
• 1 rotisserie chicken, shredded
• 6 cups (approx.) stock
• 1 cup cream
• 3 cups spinach, chopped
• Pinch of chilli flakes
• Salt and pepper, to taste
• Optional: lemon juice for brightness

Step‑by‑Step: How to Make Rotisserie Chicken Mushroom Soup

1. Heat a splash of olive oil or a knob of butter in a large pot over medium‑high heat.
2. Add the diced onion and chopped celery. Cook until they’re soft and translucent (about 4‑5 minutes).
3. Add the thinly sliced mushrooms. Continue cooking until the mushrooms become golden brown and are releasing their moisture.
4. Stir in the fresh thyme and crushed garlic. Cook until fragrant — about a minute.
5. Pour in the stock and the cream. Bring the mixture up to a gentle simmer.
6. Let the soup simmer for about 5 minutes to allow the flavours to meld.
7. Add the shredded rotisserie chicken and the chopped spinach. Also add the chilli flakes. Simmer for another 5 minutes until everything is heated through and the spinach has wilted.
8. Season to taste with salt, pepper and a squeeze of lemon juice if using.
9. Serve the soup hot, ideally with crusty bread of your choice.

Helpful Tips

• Use good‑quality stock (chicken or vegetable) for the best flavour base.
• Don’t overcrowd the mushrooms in the pan — allow them space to brown, which gives more flavour.
• If you like your soup thicker, you can stir in a tablespoon of cornstarch mixed with a little milk (a slurry) and simmer 10‑15 minutes until thickened.
• For a lighter version, you can use half‑and‑half instead of full cream or reduce the cream slightly.
• The lemon juice at the end gives a nice brightness to the dish — don’t skip if you can.
• Leftovers taste even better after a day in the fridge, as the flavours continue to blend.

Substitutions And Variations

• Mushrooms: You can substitute or mix in different varieties — button, cremini, shiitake, oyster — any will work.
• Greens: If you don’t have spinach, substitute kale, Swiss chard or even frozen spinach.
• Chicken: If you don’t have a rotisserie chicken, cooked shredded chicken breast or thighs will work fine.
• Herbs: If you don’t have fresh thyme, you can use 1 tsp dried thyme or experiment with rosemary, oregano or sage.
• Cream alternatives: For a lighter version, use half‑and‑half, evaporated milk, or a plant‑based cream substitute (if you’re avoiding dairy).
• Spiciness: Increase or omit the chilli flakes depending on your heat preference.
• Add‑ins: For extra texture you could add cooked rice, pasta, white beans or even small roasted potatoes.

Storage Instructions

• Refrigerator: Keep any leftover soup in a sealed airtight container and refrigerate promptly.
• Freezer: If you plan to freeze it, consider leaving the cream out and stirring it in when reheating (cream can sometimes separate in freezing). According to one source it freezes well for up to 3 months.
• Reheating: Gently reheat on the stove over low to medium heat, stirring occasionally. If thickened too much in the fridge, you can add a splash of stock or water to loosen.

Nutritional Information

Per serving (approximate):

• Calories: 358 kcal
• Carbohydrates: 14 g
• Protein: 51 g
• Fat: 12 g (Saturated fat ~5 g)
• Cholesterol: 165 mg
• Sodium: 1515 mg (varies according to stock used)
• Fiber: 2 g
• Sugar: 6 g
  Note: Nutritional values will vary based on specific ingredients, portion size, and whether you thicken the soup or not.

Serving Suggestions

• Serve with a slice of crusty bread, garlic bread, or warm focaccia — perfect for dipping into the soup.
• A side salad with light vinaigrette adds freshness and balances the creaminess of the soup.
• If you like, top the soup with a sprinkle of fresh parsley or thyme leaves for colour and an herbaceous lift.
• For more texture, you can serve it over cooked rice or small pasta shapes to make it more substantial.
• Pair with a light white wine or a crisp sparkling water with lemon to complement the flavours.

Frequently Asked Questions About Rotisserie Chicken Mushroom Soup

Q 1: Can I make this soup ahead of time?
Yes, you absolutely can. Many soup recipes like this one benefit from being made ahead because the flavours deepen overnight.
Q 2: Can I freeze it?
Yes – you can freeze the soup, but because it contains cream, it’s best to either leave the cream out and stir it in upon reheating or be aware that the texture may change slightly when thawed and reheated.
Q 3: How can I make the soup thicker?
If you prefer a thicker soup rather than a lighter broth style, you can mix 1 tablespoon cornstarch with a little milk (a slurry) and add it into the soup and cook for 10‑15 minutes until thickened.
Q 4: What if I don’t have fresh spinach?
No problem. You can substitute frozen spinach, kale, Swiss chard or another green leafy vegetable. Just add it in at the stage where you would add the spinach and adjust cooking time accordingly.
Q 5: Can I reduce the sodium content?
Yes — one of the biggest contributors to sodium in this recipe is the stock and the rotisserie chicken (which may already be seasoned). Use a low‑sodium stock and rinse off excess seasoning from pre‑cooked chicken if possible to reduce the overall sodium.

Conclusion

Thank you so much for joining me in cooking this Rotisserie Chicken Mushroom Soup. I hope it becomes one of your favourite weeknight go‑to meals — quick to make, rich in flavour, and comforting in every spoonful. Using a rotisserie chicken makes life easier, mushrooms deepen the flavour, and spinach adds a vibrant touch. I can’t wait for you to enjoy it, and I really appreciate you being part of the food‑loving community. Here’s to easy cooking, delicious flavour, and many warm bowls ahead. Happy cooking and bon appétit!

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