Description
Rotisserie Chicken Mushroom Soup is a quick, comforting, and creamy dish made with tender shredded chicken, hearty mushrooms, and spinach in a rich broth. It’s perfect for cozy weeknight dinners and comes together in under 30 minutes using simple ingredients.
Ingredients
1 onion, diced
2 celery sticks, finely chopped
4 garlic cloves, crushed
500 g (1 lb) mushrooms, thinly sliced
2 tsp fresh thyme (or 1 tsp dried thyme)
1 rotisserie chicken, shredded
6 cups chicken or vegetable stock
1 cup cream (or coconut milk for dairy-free)
3 cups spinach, chopped
Pinch of chili flakes
Salt and pepper to taste
Olive oil or butter for cooking
Instructions
- Heat olive oil or butter in a large pot over medium heat. Add the diced onion and celery, and cook for 3–4 minutes until softened and translucent.
- Add the mushrooms and cook for 5 minutes until golden and tender. Stir in garlic and thyme, cooking for another minute until fragrant.
- Pour in the stock and cream, stirring to combine. Bring to a gentle simmer for 5 minutes.
- Add the shredded chicken and chopped spinach. Simmer for another 5 minutes until the spinach wilts and the soup is heated through.
- Season with salt, pepper, and chili flakes to taste. Optional: add a splash of lemon juice for brightness.
- Serve hot with crusty bread or a fresh green salad.
Notes
Use coconut milk or a plant-based creamer for a dairy-free version.
Thicken the soup with a cornstarch slurry if you prefer a heartier texture.
Add extra vegetables like carrots, parsnips, or kale for variety.
Don’t let the soup boil after adding cream to prevent curdling.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
