Rotisserie Chicken Mushroom Soup with Spinach
A creamy, comforting soup featuring rotisserie chicken, earthy mushrooms, and vibrant spinach, perfect for chilly evenings.
Servings: 4 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 2 cups cooked rotisserie chicken, shredded Tender pieces that dissolve in your mouth, adding incredible flavor.
- 4 cups chicken broth Rich and savory, forming the soup's flavorful foundation.
- 1 medium white onion, diced Sweet and aromatic, enhances the dish's overall taste.
- 2 cups spinach (fresh or frozen) Vibrant green and packed with nutrients.
- 8 oz mushrooms, sliced Earthy and rich, providing depth to the soup.
- 1 teaspoon fresh thyme or 1/2 teaspoon dried Herby and fragrant, lifting the flavors.
- 3 cloves garlic, minced Adds a punch of flavor.
- 1 cup heavy cream For a luscious and creamy texture.
- 2-3 stalks celery, chopped Adds crunch and freshness.
- 1-2 tablespoons lemon juice (to taste) Brightens and balances flavors.
- Salt and black pepper, to taste Essential seasonings.
Instructions
Preparation
- Start by heating oil or butter in a large pot over medium heat.
- Add the diced onion and chopped celery. Cook for about 5 minutes, or until softened and translucent.
Cooking the Vegetables
- Toss in the sliced mushrooms and cook for about 5 minutes until browned.
- Add minced garlic and thyme, cooking for an additional minute.
Creating the Soup Base
- Pour in the chicken broth and heavy cream. Stir gently and bring to a simmer.
- Cook for about 5 minutes.
Finalizing the Soup
- Stir in shredded rotisserie chicken and spinach. Simmer for another 5 minutes until spinach wilts.
- Season with salt, pepper, and lemon juice to taste.
Serving
- Serve hot, garnished with fresh herbs if desired.
Notes
Try using different herbs or vegetables for variations. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for longer storage.