Description
This Rotisserie Chicken Mushroom Soup is a creamy, comforting dish packed with tender shredded rotisserie chicken, savory mushrooms, fresh spinach, and aromatic herbs. It’s a quick and easy stovetop recipe ideal for a hearty lunch or dinner, ready in just 25 minutes. The combination of garlic, thyme, and lemon juice adds bright and earthy flavors, making this soup a delicious way to use rotisserie chicken.
Ingredients
Scale
Vegetables
- 2-3 stalks celery, chopped
- 1 medium white onion, diced (or substitute with red onion or shallots)
- 8 oz mushrooms (chestnut or portabellini recommended, any variety works)
- 2 cups spinach (fresh or frozen, no need to thaw)
- 3 garlic cloves, minced
Liquids & Dairy
- 4 cups chicken broth or stock
- 1 cup heavy cream or whipping cream
Protein
- 2 cups rotisserie chicken, shredded (or any cooked chicken)
Seasonings
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- Salt and black pepper, to taste
- 1-2 tablespoons lemon juice (to taste)
Instructions
- Make the Soup Base: Start by heating a large pot over medium heat. Add the diced onion and chopped celery, cooking for about 5 minutes until they become soft and translucent, which forms a flavorful foundation for your soup.
- Sauté Mushrooms: Add the mushrooms to the pot and sauté them for about 5 minutes until they turn golden brown, releasing their rich, earthy aroma.
- Add Herbs and Garlic: Stir in the thyme and minced garlic, cooking for an additional minute until fragrant to enhance the depth of flavor.
- Cook the Soup: Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook for about 5 minutes to meld the flavors together.
- Add Chicken and Spinach: Stir in the shredded rotisserie chicken and spinach. Continue to simmer for another 5 minutes until the chicken is heated through and the spinach is tender and wilted.
- Season and Serve: Season the soup with salt, black pepper, and lemon juice to taste. Serve hot, ideally with crusty bread for dipping to complete this comforting meal.
Notes
- You can use either fresh or frozen spinach; no need to thaw frozen spinach before adding.
- For a dairy-free version, substitute heavy cream with coconut milk or a cashew cream alternative.
- Adjust the thickness of the soup by adding more or less chicken broth according to preference.
- The lemon juice adds a bright finish, but start with 1 tablespoon and adjust according to taste.
- Any variety of mushrooms can be used; chestnut or portabellini mushrooms provide a meatier texture.
