Description
This rotisserie chicken mushroom soup is rich, creamy, and full of flavor. It comes together fast with pre-cooked chicken, fresh mushrooms, and spinach. A nourishing and cozy meal perfect for busy weeknights.
Ingredients
1 medium onion, finely diced
2 celery stalks, finely chopped
4 garlic cloves, minced
500g (1 lb) fresh mushrooms, thinly sliced
2 teaspoons fresh thyme leaves
1 rotisserie chicken, shredded (skin and bones removed)
6 cups chicken or vegetable stock
1 cup heavy cream or half-and-half
3 cups fresh spinach, roughly chopped
Pinch of red chili flakes (optional)
Salt and freshly ground black pepper, to taste
Olive oil or butter, for cooking
Fresh lemon juice, to taste (optional)
Instructions
- Sauté the aromatics: In a large pot, heat a splash of olive oil or a knob of butter over medium heat. Add the diced onion and chopped celery. Cook until soft and translucent, about 5 minutes.
- Cook the mushrooms: Add the sliced mushrooms to the pot. Cook until they release their moisture and become golden brown, stirring occasionally, around 8–10 minutes.
- Add garlic and thyme: Stir in the minced garlic and fresh thyme. Sauté for 1–2 minutes until fragrant.
- Simmer the soup: Pour in the chicken or vegetable stock and the cream. Stir to combine, then bring the mixture to a gentle simmer.
- Add chicken and spinach: Add the shredded rotisserie chicken and chopped spinach. Continue to simmer for another 5–7 minutes, allowing the flavors to meld.
- Season and finish: Season the soup with salt, pepper, and a pinch of chili flakes if desired. Add a squeeze of lemon juice for brightness, if using.
- Serve: Ladle the hot soup into bowls and serve with crusty bread, a baguette, or crackers for a complete meal.
Notes
For a thicker soup, mix 1 tbsp cornstarch with 2 tbsp milk and stir into the soup. Simmer for 10–15 minutes to thicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
Nutrition
- Serving Size: 1 bowl
- Calories: 358
- Sugar: 6g
- Carbohydrates: 14g
- Protein: 51g