Description
A comforting and hearty Rotisserie Chicken Mushroom Soup that combines tender shredded chicken, earthy mushrooms, and fresh spinach in a creamy, savory broth. Perfect for a quick and satisfying meal, this soup is easy to prepare and packed with flavor, making it an ideal choice for cozy dinners.
Ingredients
Scale
Vegetables
- 2-3 stalks celery, chopped
- 3 garlic cloves, minced
- 1 medium white onion, diced (or substitute with red onion or shallots)
- 8 oz mushrooms (chestnut/portabellini mushrooms recommended, but any variety works)
- 2 cups spinach (fresh or frozen, no need to thaw)
Protein and Dairy
- 2 cups rotisserie chicken, shredded (or any cooked chicken)
- 1 cup heavy cream/whipping cream
Liquids and Seasonings
- 4 cups chicken broth/stock
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1-2 tablespoons lemon juice (to taste)
- Salt and black pepper, to taste
Instructions
- Prepare the Base: Heat a large pot over medium heat and add a bit of oil. Add the diced onion and chopped celery, sautéing for about 5 minutes until the vegetables become soft and translucent.
- Sauté Mushrooms: Add the mushrooms to the pot and cook for an additional 5 minutes, stirring occasionally, until they turn golden brown and release their moisture.
- Add Herbs and Garlic: Stir in the fresh thyme and minced garlic, cooking for about 1 minute until fragrant but not burnt.
- Simmer the Soup: Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook for about 5 minutes to develop the flavors.
- Add Chicken and Spinach: Stir in the shredded rotisserie chicken and spinach. Continue simmering for another 5 minutes until the chicken is heated through and the spinach is tender.
- Finish with Cream and Seasoning: Stir in the heavy cream and lemon juice. Season the soup with salt and black pepper to taste. Heat gently until warmed through but do not boil.
- Serve: Ladle the hot soup into bowls and serve immediately, ideally with crusty bread for dipping.
Notes
- Use any variety of mushrooms you prefer or have on hand; chestnut or portabellini add rich flavor.
- Fresh spinach can be substituted with frozen; no need to thaw before adding.
- This soup can be made ahead and reheated gently on the stovetop.
- Adjust cream quantities or omit for a lighter version.
- Lemon juice adds brightness but can be adjusted or omitted based on taste.
- For a thicker soup, you can add a tablespoon of flour or cornstarch slurry before adding the broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
