Rotisserie Chicken and Mushroom Spinach Soup Recipe

Introduction

This rotisserie chicken mushroom soup is a comforting and flavorful meal that’s both easy to make and satisfying. Packed with tender chicken, earthy mushrooms, and fresh spinach, it’s perfect for a cozy lunch or dinner.

Ingredients

• 1 onion, diced
• 2 celery sticks, finely chopped
• 4 garlic cloves, crushed
• 500 g (1 lb) mushrooms, thinly sliced
• 2 tsp fresh thyme
• 1 rotisserie chicken, shredded
• 6 cups stock
• 1 cup cream
• 3 cups spinach, chopped
• Pinch of chilli flakes
• Salt and pepper to taste

Instructions

1. Step 1: Heat a splash of olive oil or a knob of butter in a large pot over medium heat.
2. Step 2: Cook the diced onion and chopped celery until soft and translucent, about 5 minutes.
3. Step 3: Add the sliced mushrooms and cook until golden brown, stirring occasionally.
4. Step 4: Stir in the fresh thyme and crushed garlic, cooking until fragrant, about 1 minute.
5. Step 5: Pour in the stock and cream, then bring the mixture to a gentle simmer.
6. Step 6: Let the soup simmer for 5 minutes, then add the shredded rotisserie chicken and chopped spinach.
7. Step 7: Continue to simmer for another 5 minutes until the spinach wilts and the chicken is heated through.
8. Step 8: Season with salt, pepper, and a pinch of chilli flakes. Add lemon juice to taste for a bright finish.
9. Step 9: Serve hot with your favorite bread for dipping.

Tips & Variations

• For a thicker soup, blend a portion of the soup before adding the chicken and spinach.
• Swap spinach for kale or Swiss chard for a slightly different texture and flavor.
• Add a splash of white wine when cooking the mushrooms to enhance depth.
• Use homemade chicken stock for richer flavor or a low-sodium store-bought option to control saltiness.

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 to prevent curdling of the cream. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of rotisserie chicken?

Yes, you can. If using raw chicken, cook it separately before adding to the soup to ensure it is fully cooked and safe to eat.

Is this soup suitable for a gluten-free diet?

Yes, as long as you use gluten-free stock and bread on the side, this soup is naturally gluten-free.

Rotisserie Chicken and Mushroom Spinach Soup Recipe

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★★★★★

4.5 from 89 reviews

• Author: Aiden
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

A comforting rotisserie chicken mushroom soup that blends tender shredded chicken, earthy mushrooms, fresh spinach, and a creamy broth infused with garlic, thyme, and a hint of chili flakes. Perfect for an easy, nourishing meal using store-bought rotisserie chicken.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 onion, diced
• 2 celery sticks, finely chopped
• 4 garlic cloves, crushed
• 500 g (1 lb) mushrooms, thinly sliced
• 2 tsp fresh thyme
• 3 cups spinach, chopped

Proteins and Liquids

• 1 rotisserie chicken, shredded
• 6 cups stock (chicken or vegetable)
• 1 cup cream

Seasonings

• Pinch of chili flakes
• Salt and pepper to taste
• Olive oil or butter (for cooking)
• Lemon juice (optional, to taste)

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Instructions

1. Prepare aromatics: Heat a splash of olive oil or a knob of butter in a large pot over medium heat.
2. Cook onion and celery: Add diced onion and finely chopped celery and cook until they are soft and translucent, about 5-7 minutes.
3. Cook mushrooms: Add the thinly sliced mushrooms to the pot and cook until they release their moisture and turn golden brown, roughly 8-10 minutes.
4. Add herbs and garlic: Stir in the fresh thyme and crushed garlic cloves, cooking until fragrant, about 1-2 minutes.
5. Add liquids: Pour in the stock and cream, then bring the mixture to a gentle simmer.
6. Simmer base: Let the soup simmer for 5 minutes to meld the flavors.
7. Add chicken and spinach: Stir in the shredded rotisserie chicken and chopped spinach, simmering for another 5 minutes until spinach wilts and chicken is heated through.
8. Season and finish: Season with salt, pepper, and a pinch of chili flakes. Add a splash of lemon juice to brighten the flavor, if desired.
9. Serve: Ladle the soup into bowls and serve warm with bread of your choice.

Notes

• Using rotisserie chicken saves time and adds rich flavor easily.
• You can substitute cream with a lighter alternative like half-and-half or coconut milk for a dairy-free version.
• Adjust chili flakes based on your preferred spice level.
• Lemon juice is optional but adds a nice brightness to the soup.
• This soup reheats well and makes great leftovers.
• Feel free to use vegetable stock to make it vegetarian by omitting the chicken and using plant-based protein alternatives.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: rotisserie chicken soup, mushroom soup, creamy chicken soup, quick chicken soup, easy soup recipe