Description
A creamy and comforting rotisserie chicken mushroom soup, perfect for a quick weeknight dinner or a soothing meal on a cold day. This recipe uses pre-cooked rotisserie chicken and a blend of mushrooms for a deeply flavorful and satisfying soup.
Ingredients
Scale
- 2 tablespoons butter
- 1 cup diced onion
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1 pound mushrooms (cremini or baby bella recommended), sliced
- 2 tablespoons all-purpose flour (or gluten-free alternative like cornstarch or arrowroot)
- 6 cups chicken broth or stock
- 2 cups shredded rotisserie chicken
- 1/2 cup heavy cream (or dairy-free alternative like coconut milk)
- 2 cups fresh spinach
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and black pepper to taste
Instructions
- Melt butter in a large soup pot over medium heat. Add diced onion and chopped celery. Cook until softened, about 5 minutes.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add sliced mushrooms to the pot. Cook, stirring occasionally, until they release their liquid and begin to brown, about 5-7 minutes.
- Sprinkle flour over the vegetables and mushrooms. Stir well and cook for 1 minute to cook out the raw flour taste.
- Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer.
- Add the shredded rotisserie chicken and thyme to the pot. Reduce heat to low, cover, and simmer for at least 10 minutes to allow flavors to meld.
- Stir in the heavy cream and fresh spinach. Cook until the spinach wilts, about 2-3 minutes. Do not boil after adding cream.
- Season the rotisserie chicken mushroom soup with salt and black pepper to taste. Serve hot.
Notes
- For a dairy-free version, use coconut milk or an unsweetened plant-based milk instead of heavy cream.
- If you don’t have rotisserie chicken, any cooked shredded chicken breast or thigh will work.
- Feel free to add cooked rice or pasta to make the soup even heartier.
- Other greens like kale or Swiss chard can be substituted for spinach.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg