Creamy Rotisserie Chicken Mushroom Soup (Print Format)
Rich chicken, tender mushrooms, and wilted spinach in a creamy, herb-infused bowl—pure comfort made simple.
# Ingredients:
→ Base Vegetables
01 -
1 medium white onion, diced (or substitute with red onion or shallots)
02 -
2-3 stalks celery, chopped
03 -
3 garlic cloves, minced
→ Main Ingredients
04 -
8 oz mushrooms (chestnut or portabellini mushrooms recommended, but any variety works)
05 -
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
06 -
2 cups rotisserie chicken, shredded (or any cooked chicken)
07 -
2 cups spinach (fresh or frozen, no need to thaw)
→ Liquid Ingredients
08 -
4 cups chicken broth or stock
09 -
1 cup heavy cream or whipping cream
→ Seasonings
10 -
Salt and black pepper, to taste
11 -
1-2 tablespoons lemon juice (to taste)
# Steps:
01 -
Heat a splash of oil or a knob of butter in a large pot or Dutch oven over medium-high heat. Add the diced onion and chopped celery, and cook for about 5 minutes until soft and translucent. Stir in the mushrooms and cook until golden brown, about 5 more minutes. Add the thyme and minced garlic, and cook until fragrant, about 1 minute.
02 -
Pour in the chicken stock and heavy cream, then bring the mixture to a simmer. Let it cook for about 5 minutes to allow the flavors to meld.
03 -
Stir in the shredded rotisserie chicken and spinach. Continue to simmer for another 5 minutes, or until the chicken is heated through and the vegetables are tender.
04 -
Season the soup with salt and black pepper to taste. Add lemon juice to brighten the flavors. Serve the soup hot with your favorite bread for dipping.
# Tips:
01 -
Fresh spinach can be replaced with frozen spinach for convenience.