Description
Rotisserie Chicken Mushroom Soup is a cozy, flavor-packed recipe made with shredded chicken, mushrooms, spinach, and cream. Quick to make, hearty, and perfect for weeknights or a comforting weekend dinner.
Ingredients
1 medium onion, finely diced
2 celery sticks, chopped
4 garlic cloves, minced
500 g (1 lb) mushrooms, thinly sliced
2 teaspoons fresh thyme (or 1 teaspoon dried)
1 rotisserie chicken, shredded
6 cups chicken stock
1 cup heavy cream
3 cups fresh spinach, roughly chopped
Pinch of chili flakes (optional)
Salt and black pepper, to taste
Juice of half a lemon (optional)
Olive oil or butter, for cooking
Instructions
- Heat a splash of olive oil or a knob of butter in a large soup pot over medium heat.
- Add the diced onion and celery. Cook for 5–6 minutes until soft and translucent.
- Stir in the mushrooms and cook until they release their moisture and turn golden brown, about 8 minutes.
- Add the minced garlic and fresh thyme. Cook for another minute until fragrant.
- Pour in the chicken stock and cream, then bring the mixture to a gentle simmer.
- Let the soup cook for 5 minutes before adding the shredded rotisserie chicken and chopped spinach.
- Simmer for another 5 minutes to heat everything through.
- Season generously with salt, pepper, and a pinch of chili flakes. Add a squeeze of lemon juice if desired.
- Serve hot with crusty bread, garlic bread, or a side salad.
Notes
For a thicker soup, stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons milk).
Freeze before adding cream and spinach for best results.
Try mixing mushroom varieties for richer flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 358 kcal
- Carbohydrates: 14 g
- Protein: 51 g