Comforting Rotisserie Chicken and Mushroom Soup Recipe

Introduction

This comforting rotisserie chicken and mushroom soup is a cozy and flavorful meal perfect for chilly days. Loaded with tender chicken, sautéed mushrooms, and fresh spinach, it comes together quickly using simple ingredients.

Ingredients

• 1 diced onion
• 2 celery stalks, finely chopped
• 4 crushed garlic cloves
• 500 grams (1 lb) mushrooms, thinly sliced
• 2 teaspoons fresh thyme
• 1 shredded rotisserie chicken
• 6 cups broth
• 1 cup cream
• 3 cups chopped spinach
• Pinch of chili flakes
• Salt and pepper to taste

Instructions

1. Step 1: Begin by heating 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. Step 2: Add the sliced mushrooms to the pot with the onions and celery. Cook until the mushrooms turn golden brown, stirring frequently for 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 but not burnt.
4. Step 4: Pour in the broth and cream. Stir well and bring the soup to a gentle simmer. Let it cook for about 5 minutes to meld the flavors.
5. Step 5: Add the shredded rotisserie 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 the soup with salt, pepper, and a pinch of chili flakes to taste. Optionally, add a splash of lemon juice for brightness. Serve hot with your favorite bread for dipping.

Tips & Variations

• Use vegetable broth instead of chicken broth to make this soup suitable for vegetarians (omit the chicken and substitute with beans or tofu).
• Add a handful of cooked rice or pasta to make the soup more filling.
• For deeper mushroom flavor, use a mix of mushroom varieties such as cremini, shiitake, and button mushrooms.
• Swap fresh thyme for dried thyme, using 1 teaspoon if fresh is unavailable.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over medium-low heat, stirring occasionally. Avoid boiling the soup after adding cream to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this chicken and mushroom soup?

Yes, you can freeze the soup before adding cream and spinach for best texture. Thaw fully and add cream and spinach when reheating.

Can I use raw chicken instead of rotisserie chicken?

Yes, if using raw chicken, cook it thoroughly in the broth before adding cream and spinach to ensure it is fully cooked.

Comforting Rotisserie Chicken and Mushroom Soup Recipe

Print Recipe

★★★★★

4.9 from 50 reviews

This Comforting Rotisserie Chicken and Mushroom Soup is a hearty and flavorful dish featuring tender shredded chicken, sautéed mushrooms, fresh thyme, and creamy broth enriched with spinach. Perfect for chilly days, this easy-to-make soup combines wholesome ingredients for a warming meal that’s both nourishing and satisfying.

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

Ingredients

Scale 1x2x3x

Vegetables

• 1 diced onion
• 2 celery stalks, finely chopped
• 4 crushed garlic cloves
• 500 grams (1 lb) mushrooms, thinly sliced
• 3 cups chopped spinach

Herbs and Spices

• 2 teaspoons fresh thyme
• Pinch of chili flakes
• Salt and pepper to taste

Protein and Dairy

• 1 shredded rotisserie chicken
• 1 cup cream

Liquids

• 6 cups chicken or vegetable broth

Instructions

1. Sauté the Vegetables: Begin by heating 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 thinly sliced mushrooms to the pot with the onions and celery. Cook until golden brown, stirring often, approximately 5-7 minutes.
3. Add Aromatics: Stir in the fresh thyme and crushed garlic cloves. Cook for 1-2 minutes, stirring constantly until the garlic is fragrant but not burnt.
4. Simmer with Stock and Cream: Pour in the chicken or vegetable broth along with the cream. Stir to combine and bring the mixture to a gentle simmer. Let it simmer for about 5 minutes to meld flavors.
5. Add Chicken and Spinach: Add shredded rotisserie chicken and chopped spinach to the pot. Continue to simmer for another 5 minutes until the spinach wilts and the chicken is warmed through.
6. Season and Serve: Season the soup with salt, pepper, and a splash of lemon juice for brightness. Adjust seasoning as desired. Serve hot, optionally with bread for dipping.

Notes

• Use leftover rotisserie chicken to save prep time and add rich flavor.
• For a lower fat version, substitute cream with half-and-half or omit it entirely.
• You can use vegetable stock for a lighter or vegetarian-friendly option if omitting chicken.
• Add chili flakes gradually to control the heat level of the soup.
• Fresh thyme can be substituted with dried thyme; use 1 teaspoon if dried.
• This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

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