Description
Delicious and comforting Rotisserie Chicken Mushroom Soup, rich in flavor with tender chicken and savory mushrooms, perfect for a cozy meal.
Ingredients
Scale
- 1 medium white onion, diced (or substitute with red onion or shallots)
- 2-3 stalks celery, chopped
- 3 garlic cloves, minced
- 8 oz mushrooms (chestnut/portabellini mushrooms recommended, but any variety works)
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 4 cups chicken broth/stock
- 1 cup heavy cream/whipping cream
- 2 cups rotisserie chicken, shredded (or any cooked chicken)
- 2 cups spinach (fresh or frozen, no need to thaw)
- Salt and black pepper, to taste
- 1-2 tablespoons lemon juice (to taste)
Instructions
- Make the Soup Base: Heat a splash of oil or a knob of butter in a large pot or Dutch oven over medium-high heat. Add the diced onion and chopped celery, and cook for about 5 minutes until soft and translucent. Stir in the mushrooms and cook until golden brown, about 5 more minutes. Add the thyme and minced garlic, and cook until fragrant, about 1 minute.
- Cook the Soup: Pour in the chicken stock and heavy cream, then bring the mixture to a simmer. Let it cook for about 5 minutes to allow the flavors to meld.
- Add Chicken and Spinach: Stir in the shredded rotisserie chicken and spinach. Continue to simmer for another 5 minutes, or until the chicken is heated through and the vegetables are tender.
- Season and Serve: Season the soup with salt and black pepper to taste. Add lemon juice to brighten the flavors. Serve the soup hot with your favorite bread for dipping.
Notes
- This soup can be made with leftover rotisserie chicken or any cooked chicken.
- Adjust the amount of lemon juice to taste for brightness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup