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.
Ingredients
Scale
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)
Instructions
- Prepare aromatics: Heat a splash of olive oil or a knob of butter in a large pot over medium heat.
- Cook onion and celery: Add diced onion and finely chopped celery and cook until they are soft and translucent, about 5-7 minutes.
- 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.
- Add herbs and garlic: Stir in the fresh thyme and crushed garlic cloves, cooking until fragrant, about 1-2 minutes.
- Add liquids: Pour in the stock and cream, then bring the mixture to a gentle simmer.
- Simmer base: Let the soup simmer for 5 minutes to meld the flavors.
- 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.
- 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.
- 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
