Comforting Rotisserie Chicken and Mushroom Soup Recipe

Introduction

This comforting rotisserie chicken and mushroom soup is a warm and hearty dish perfect for cozy evenings. Packed with tender chicken, earthy mushrooms, and fresh spinach, it’s both flavorful and easy to make. A splash of cream adds richness, making it a satisfying meal any time of year.

Ingredients

• 1 rotisserie chicken (shredded, about 3 cups cooked chicken)
• 1 lb sliced mushrooms
• 1 diced onion (yellow or white)
• 2 chopped celery stalks
• 4 crushed garlic cloves (freshly crushed)
• 3 cups chopped spinach
• 6 cups broth (chicken broth recommended)
• 1 cup heavy cream
• 2 tsp fresh thyme
• 1 pinch chili flakes
• Salt to taste
• 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. Add the chopped onion and celery, cooking until soft and translucent, about 5 minutes. Stir occasionally to prevent sticking.
2. Step 2: Add the sliced mushrooms to the pot. Cook until golden brown, stirring often, about 5 to 7 minutes.
3. Step 3: Stir in the fresh thyme and crushed garlic. Cook for 1 to 2 minutes until fragrant, taking care not to burn the garlic.
4. Step 4: Pour in the broth and heavy cream. Stir well and bring to a gentle simmer. Let cook for 5 minutes to blend the flavors.
5. Step 5: Add the shredded chicken and chopped spinach. Continue to simmer for another 5 minutes until the spinach wilts and the chicken is heated through.
6. Step 6: Season the soup with salt, pepper, and a splash of lemon juice for brightness. Adjust seasoning as needed. Serve hot with your favorite bread.

Tips & Variations

• For added depth, use a mix of mushroom varieties such as cremini and shiitake.
• Swap chicken broth for vegetable broth to make this recipe lighter or vegetarian by omitting the chicken and adding beans.
• Add a pinch of chili flakes for a subtle spicy kick.
• Use leftover roast chicken instead of rotisserie for a homemade touch.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low to medium heat to prevent the cream from curdling. 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 frozen spinach instead of fresh?

Yes, you can substitute frozen spinach. Add it during the last 5 minutes of cooking, but be sure to thaw and drain excess water beforehand to prevent the soup from becoming watery.

Can I make this soup dairy-free?

Absolutely. Replace the heavy cream with a dairy-free alternative like coconut cream or a plant-based milk thickened with a bit of flour or cornstarch.

Comforting Rotisserie Chicken and Mushroom Soup Recipe

Print Recipe

★★★★★

4.8 from 65 reviews

This comforting Rotisserie Chicken and Mushroom Soup is a creamy, flavorful dish perfect for a cozy meal. It combines tender shredded rotisserie chicken, earthy sautéed mushrooms, fresh spinach, and aromatic herbs simmered in a rich broth and cream base, creating a hearty soup that’s simple yet satisfying.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Soup Ingredients

• 1 rotisserie chicken, shredded (about 3 cups cooked chicken)
• 1 lb sliced mushrooms
• 1 diced onion (yellow or white)
• 2 chopped celery stalks
• 4 crushed garlic cloves
• 2 tsp fresh thyme
• 3 cups chopped spinach
• 6 cups chicken broth (such as Swanson chicken broth)
• 1 cup heavy cream
• Salt, to taste
• Pepper, to taste
• 1 pinch chili flakes
• Optional: splash of lemon juice for brightness
• Olive oil or butter for sautéing

Instructions

1. Sauté the Vegetables: Heat a splash of olive oil or a knob of butter in a large pot over medium heat. Add the chopped onion and celery, cooking for about 5 minutes until soft and translucent, stirring occasionally to prevent sticking.
2. Cook the Mushrooms: Add the sliced mushrooms to the pot with the onions and celery. Cook for 5-7 minutes until the mushrooms turn golden brown, stirring often for even cooking.
3. Add Aromatics: Stir in the fresh thyme and crushed garlic. Cook for 1-2 minutes until garlic is fragrant, being careful not to let it burn.
4. Simmer with Stock and Cream: Pour in the chicken broth and heavy cream. Stir well and bring to a gentle simmer. Let it cook for about 5 minutes to meld the flavors.
5. Add Chicken and Spinach: Add the shredded rotisserie chicken and chopped spinach to the pot. Continue simmering for 5 minutes until the spinach wilts and the chicken is heated through.
6. Season and Serve: Season the soup with salt, pepper, and chili flakes to taste. Add a splash of lemon juice if desired for brightness. Serve hot, ideally with bread for dipping.

Notes

• Use freshly crushed garlic for the best aroma and flavor.
• Adjust the cream quantity depending on your desired soup richness.
• Leftover rotisserie chicken works perfectly for this soup and adds convenience.
• For a gluten-free version, ensure your broth is gluten-free.
• Add some chili flakes cautiously to control the heat level.

Keywords: rotisserie chicken soup, mushroom soup, creamy chicken soup, easy comfort food, stovetop soup recipe