Comforting Rotisserie Chicken and Mushroom Soup Recipe

Introduction

This comforting rotisserie chicken and mushroom soup is a hearty, flavorful dish perfect for cozy evenings. Packed with tender chicken, earthy mushrooms, and fresh spinach, it’s simple to prepare and sure to satisfy.

Ingredients

• Salt to taste
• Pepper to taste
• 1 cup heavy cream
• 1 lb sliced mushrooms
• 1 pinch chili flakes
• 2 tsp fresh thyme
• 3 cups chopped spinach
• 1 diced onion (yellow or white)
• 6 cups broth (chicken or vegetable)
• 4 crushed garlic cloves (freshly crushed)
• 2 chopped celery stalks
• 1 rotisserie chicken, shredded (about 3 cups cooked chicken)

Instructions

1. Step 1: Heat a splash of olive oil or a knob of butter in a large pot over medium heat. Add the diced 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 and cook until they turn golden brown, stirring often to ensure even cooking, about 5-7 minutes.
3. Step 3: Stir in the fresh thyme and crushed garlic. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic.
4. Step 4: Pour in the broth and heavy cream. Stir well and bring to a gentle simmer. Let the soup cook for 5 minutes to allow flavors to meld.
5. Step 5: Add the shredded chicken and chopped spinach to the pot. Continue simmering for another 5 minutes, until the spinach wilts and the chicken is heated through.
6. Step 6: Season with salt, pepper, and a splash of lemon juice to brighten the flavors. Adjust seasoning as needed, then serve hot with your favorite bread for dipping.

Tips & Variations

• Use leftover rotisserie chicken for a quick and flavorful meal.
• Add a pinch of chili flakes for a gentle heat boost.
• Swap spinach for kale or Swiss chard for a different leafy green texture.
• For a dairy-free version, substitute heavy cream with coconut milk or a plant-based cream alternative.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The soup may thicken when chilled; add a splash of broth or water while reheating to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth works well and makes this soup suitable for those avoiding meat.

Is it possible to make this soup ahead of time?

Absolutely. Prepare the soup fully and refrigerate it. The flavors often deepen after resting overnight, making it even tastier when reheated.

Comforting Rotisserie Chicken and Mushroom Soup Recipe

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★★★★★

4.9 from 128 reviews

This Comforting Rotisserie Chicken and Mushroom Soup is a hearty, flavorful dish perfect for cozy meals. Combining tender shredded rotisserie chicken with earthy mushrooms, fresh spinach, and creamy broth, this soup offers rich texture and warmth. With simple ingredients and easy stovetop cooking, it’s an ideal dish for quick weeknight dinners or comforting family gatherings.

• Author: Rami
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Soup Base

• 1 diced onion (yellow or white)
• 2 chopped celery stalks
• 1 lb sliced mushrooms
• 4 crushed garlic cloves (freshly crushed)
• 2 tsp fresh thyme
• 6 cups chicken broth (Swanson chicken broth recommended)
• 1 cup heavy cream
• 1 pinch chili flakes
• Salt to taste
• Pepper to taste
• Splash of lemon juice (optional)

Main Ingredients

• 1 rotisserie chicken, shredded (about 3 cups cooked chicken)
• 3 cups chopped spinach
• Olive oil or butter (for sautéing, amount as needed)

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 until they become soft and translucent, about 5 minutes. Stir occasionally to prevent sticking.
2. Cook the Mushrooms: Add the sliced mushrooms to the pot with onions and celery. Cook, stirring often, until mushrooms are golden brown, about 5-7 minutes for even cooking and flavor development.
3. Add Aromatics: Stir in fresh thyme and crushed garlic. Cook for 1-2 minutes until the garlic becomes fragrant, being careful not to burn it to avoid bitterness.
4. Simmer with Stock and Cream: Pour in the chicken broth and heavy cream. Stir well and bring the mixture to a gentle simmer. Let it cook for about 5 minutes to meld the flavors together.
5. Add Chicken and Spinach: Add shredded rotisserie chicken and chopped spinach to the simmering pot. Continue simmering for another 5 minutes, allowing the spinach to wilt and chicken to heat through completely.
6. Season and Serve: Season the soup with salt, pepper, and a splash of lemon juice for brightness. Adjust seasoning as needed. Serve hot, ideally with your favorite bread for dipping.

Notes

• Using shredded rotisserie chicken saves preparation time and adds rich flavor.
• Fresh mushrooms work best for a deep umami taste, but you may substitute with cremini or button mushrooms.
• Adjust cream quantity for desired soup richness; for a lighter version, reduce cream or substitute with milk.
• Spinach can be replaced with kale or Swiss chard if preferred.
• For additional spice, add more chili flakes according to taste.
• Make sure not to burn the garlic to prevent bitterness in the soup.
• This soup reheats well and flavors develop even more after resting overnight.

Keywords: rotisserie chicken soup, mushroom soup, creamy chicken soup, comfort food, easy stovetop soup, chicken and spinach soup, weeknight dinner