Description
Rotisserie Chicken Mushroom Soup is creamy, flavorful and full of hearty ingredients like mushrooms, spinach, and shredded rotisserie chicken. This comforting soup comes together quickly and is perfect for easy weeknight dinners.
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 stock
1 cup cream
3 cups spinach, chopped
Pinch of chilli flakes
Salt and pepper, to taste
Optional: lemon juice
Instructions
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Heat a splash of olive oil or a knob of butter in a large pot over medium‑high heat.
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Add the diced onion and chopped celery. Cook until they’re soft and translucent (about 4‑5 minutes).
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Add the thinly sliced mushrooms. Continue cooking until the mushrooms become golden brown and are releasing their moisture.
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Stir in the fresh thyme and crushed garlic. Cook until fragrant — about a minute.
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Pour in the stock and the cream. Bring the mixture up to a gentle simmer.
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Let the soup simmer for about 5 minutes to allow the flavours to meld.
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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.
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Season to taste with salt, pepper and a squeeze of lemon juice if using.
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Serve the soup hot, ideally with crusty bread of your choice.
Notes
For thicker soup, stir in a cornstarch slurry and simmer 10–15 minutes.
You can use kale or Swiss chard instead of spinach.
Soup stores well and tastes better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 358 kcal
- Sugar: 6 g
- Carbohydrates: 14 g
- Protein: 51 g