Description

This comforting Rotisserie Chicken and Mushroom Soup blends tender shredded chicken with earthy mushrooms and fresh spinach in a creamy, flavorful broth enhanced with fresh thyme and garlic. Perfect for chilly days, this easy-to-make soup offers a delicious and satisfying meal in under an hour.

Ingredients

Scale

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

Liquids & Dairy

6 cups broth (chicken or vegetable)
1 cup cream

Seasonings

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

Instructions

Sauté the Vegetables: 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.
Cook the Mushrooms: Add the sliced mushrooms to the pot with the onions and celery. Cook until the mushrooms turn golden brown, about 5-7 minutes, stirring often to ensure even cooking.
Add Aromatics: Once mushrooms are cooked, add fresh thyme and crushed garlic to the pot. Cook for 1-2 minutes, stirring constantly until garlic is fragrant, but be careful not to burn it.
Simmer with Stock and Cream: Pour in the chicken or vegetable broth along with the cream. Stir well, bring the soup to a gentle simmer, and let it cook for about 5 minutes to meld the flavors.
Add Chicken and Spinach: Add the shredded rotisserie chicken and chopped spinach to the simmering soup. Continue to simmer for another 5 minutes until the spinach wilts and the chicken is heated through.
Season and Serve: Season the soup with salt, pepper, and a pinch of chili flakes to taste. For brightness, add a splash of lemon juice. Adjust seasoning if needed and serve hot with your favorite bread for dipping.

Notes

Use low-sodium broth to control salt content.
Substitute cream with coconut milk for a dairy-free version.
Leftovers keep well refrigerated for up to 3 days.
For added texture, sprinkle toasted nuts or seeds on top when serving.
Adjust chili flakes based on your spice preference.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 280 kcal
Sugar: 3 g
Sodium: 600 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 22 g
Cholesterol: 75 mg

Keywords: rotisserie chicken soup, mushroom soup, creamy chicken soup, comfort food, easy chicken soup recipe