Comforting Rotisserie Chicken and Mushroom Soup Recipe

Introduction

This comforting rotisserie chicken and mushroom soup is a warm and satisfying meal perfect for chilly days. Packed with tender chicken, earthy mushrooms, and fresh spinach, it’s easy to prepare and full of flavor.

Ingredients

• 1 diced onion
• 2 celery stalks, finely chopped
• 4 crushed garlic cloves
• 500 grams (1 lb) mushrooms, thinly sliced
• 2 teaspoons fresh thyme
• 1 shredded rotisserie chicken
• 6 cups broth
• 1 cup cream
• 3 cups chopped spinach
• Pinch of chili flakes
• Salt and pepper to taste

Instructions

1. Step 1: 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.
2. Step 2: Add the mushrooms to the pot with the onions and celery. Cook until golden brown, stirring often to ensure even cooking, about 5-7 minutes.
3. Step 3: Add the thyme and crushed garlic to the pot. Cook for 1-2 minutes, stirring constantly until the garlic is fragrant. Avoid burning the garlic to prevent bitterness.
4. Step 4: Pour in the broth and cream. Stir well and bring the mixture to a gentle simmer. Let it cook for 5 minutes to blend the flavors.
5. Step 5: 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.
6. Step 6: Season the soup with salt, pepper, and a pinch of chili flakes. For a touch of brightness, add a splash of lemon juice. Serve hot with your favorite bread for dipping.

Tips & Variations

• Use homemade or high-quality broth for a richer flavor.
• For a lighter version, substitute cream with coconut milk or leave it out altogether.
• Add a splash of white wine when cooking the mushrooms for extra depth.
• Try different greens like kale or Swiss chard instead of spinach.
• If you don’t have rotisserie chicken, cooked chicken breast or thighs work well.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Cream-based soups can thicken when chilled; add a little broth or water when reheating to restore the desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mushrooms for this soup?

Yes, you can use frozen mushrooms. Just thaw and drain them well before cooking to avoid excess water in the soup.

Is it possible to make this soup dairy-free?

Absolutely. Replace the cream with coconut milk or a dairy-free cream alternative to keep the soup creamy without dairy.

Comforting Rotisserie Chicken and Mushroom Soup Recipe

Print Recipe

★★★★★

4.6 from 83 reviews

This comforting Rotisserie Chicken and Mushroom Soup combines tender shredded chicken, earthy mushrooms, and fresh spinach in a creamy, flavorful broth. It’s a quick and easy stovetop recipe perfect for chilly days when you crave a warm, satisfying meal. With aromatic thyme and a touch of chili flakes, this soup brings cozy flavors to your table with minimal effort.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 1 diced onion
• 2 celery stalks, finely chopped
• 4 crushed garlic cloves
• 500 grams (1 lb) mushrooms, thinly sliced
• 3 cups chopped spinach

Protein

• 1 shredded rotisserie chicken (about 2 cups)

Liquids & Dairy

• 6 cups chicken broth
• 1 cup cream

Herbs & Spices

• 2 teaspoons fresh thyme
• Pinch of chili flakes
• Salt and pepper to taste

Instructions

1. Sauté the Vegetables: Heat a splash of olive oil or a knob of butter in a large pot over medium heat. Add the diced onion and chopped celery. Cook until they soften and become translucent, about 5 minutes, stirring occasionally to prevent sticking.
2. Cook the Mushrooms: Add the sliced mushrooms to the pot with the onions and celery. Continue cooking until the mushrooms turn golden brown, about 5-7 minutes, stirring often for even cooking.
3. Add Aromatics: Stir in the fresh thyme and crushed garlic. Cook for 1-2 minutes, stirring constantly until the garlic is fragrant. Avoid burning the garlic as it can turn bitter.
4. Simmer with Stock and Cream: Pour in the chicken broth and cream, stirring well to combine. Bring the mixture to a gentle simmer and let it cook for about 5 minutes to meld the flavors together.
5. Add Chicken and Spinach: Add the shredded rotisserie chicken and chopped spinach to the pot. Continue simmering for another 5 minutes until the spinach wilts and the chicken is heated through.
6. Season and Serve: Season the soup with salt, pepper, and a splash of lemon juice to brighten the flavors. Adjust the seasoning as needed. Serve the soup hot with your favorite bread for dipping.

Notes

• Use a rotisserie chicken to save time and boost flavor.
• For a lighter option, substitute cream with half-and-half or milk.
• If you prefer a thicker soup, mix 1 tablespoon of flour or cornstarch with a little water and add it during the simmering step.
• Feel free to add other vegetables like carrots or leeks for variation.
• Leftovers can be refrigerated for up to 3 days or frozen for longer storage.

Keywords: Rotisserie chicken soup, creamy mushroom soup, easy chicken soup, comfort food, quick dinner