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This creamy rotisserie chicken and mushroom soup is the dish I turn to whenever we crave cozy flavors without spending hours in the kitchen. Tender mushrooms simmer alongside shredded rotisserie chicken and spinach in a luscious broth laced with cream and thyme. The first time I made this after a chilly autumn walk, everyone reached for seconds before the pot even cooled.
My family agrees this saves dinner on our busiest nights and it smells absolutely delicious as soon as the mushrooms hit the pot.
Ingredients
- Rotisserie chicken: about three cups cooked chicken shredded with your fingers for succulent texture and a time-saver since it is already seasoned and cooked
- Sliced mushrooms: use cremini or button mushrooms for classic taste or try a mix for complexity choose firm and unblemished mushrooms at the store
- Yellow or white onion: diced finely to release gentle sweetness select ones that feel heavy for their size
- Fresh garlic cloves: four large ones freshly crushed for rich aroma and deeper flavor best to avoid pre-minced versions
- Fresh thyme: two teaspoons stripped from the sprigs bringing brightness and a subtle earthiness look for vibrant green sprigs without wilting
- Celery stalks: two chopped for aromatic backbone of the broth always choose crisp sturdy stalks
- Spinach: three cups chopped for a silky green boost baby spinach is tender but mature leaves add bold flavor
- Heavy cream: one cup this transforms the soup into something rich and velvety always use cold cream for best results
- Chicken broth: six cups homemade or a quality store brand delivers full flavor check for low sodium to control seasoning
- Red pepper flakes: just a pinch for a little background warmth sprinkle lightly and add more for extra heat
- Salt and black pepper: to taste fresh cracked black pepper brings more zing fine sea salt helps balance all other flavors
Step-by-Step Instructions
- Sauté the Aromatics:
- Begin by heating a swirl of olive oil or a small chunk of butter in your largest soup pot over medium heat. Add your diced onion and chopped celery. Stir and cook for about five minutes until the onion becomes soft and translucent. Scrape the bottom occasionally to keep everything from sticking. This slow sauté forms the gentle flavor foundation that defines the soup.
- Brown the Mushrooms:
- Toss the sliced mushrooms into the pot on top of your softened aromatics. Let them cook undisturbed for two minutes then begin to stir frequently. Continue cooking for five to seven minutes until the mushrooms release their moisture and turn golden brown at the edges. This step coaxes out maximum savory mushroom depth and prevents soggy bits in the final soup.
- Bloom the Aromatics:
- With the mushrooms perfectly browned stir in the freshly crushed garlic and thyme. Let this cook for about one to two minutes, stirring constantly. Watch closely so the garlic does not color too much. This step makes the kitchen smell amazing and infuses the soup with layers of flavor.
- Simmer with Liquid and Cream:
- Pour in your six cups of broth and all the heavy cream. Stir thoroughly to deglaze the pot, scraping up any browned bits of garlic or mushroom. Bring the mixture to a gentle simmer but avoid boiling. Let it bubble gently for about five minutes, melding all those savory notes with the richness of cream.
- Add Chicken and Spinach:
- Tumble the shredded rotisserie chicken and chopped spinach right into the warm broth. Simmer for another five minutes until the spinach wilts down and the chicken is heated all the way through. Spinach should turn deep green and tender. Give it a taste at this stage to check salt.
- Season and Serve:
- Add salt and black pepper to your preference. Sprinkle in the chili flakes for a soft glow of heat. Right before serving squeeze in a splash of fresh lemon juice if you like more brightness. Ladle the soup into big bowls and enjoy with hunks of bread for a supper that feels like a hug.
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Every time I toss fresh thyme into this pot I think of my mom’s tiny herb garden where I first learned how even a sprig of green can transform a humble bowl of soup
Storing Leftovers
Store any leftover soup in a tightly sealed container in your fridge. It will stay delicious for about four days. If the soup thickens as it chills just stir in a splash of broth or milk when reheating to restore the original creamy consistency. Avoid freezing since the cream can separate and change the texture.
Ingredient Swaps
If you have extra kale or Swiss chard on hand use those in place of spinach. White beans or diced potatoes can substitute for some of the chicken if you want a vegetarian version and mushroom broth works in place of chicken broth. For extra depth try a combination of shiitake and portobello mushrooms.
Serving Suggestions
Serve with crusty sourdough slices or homemade garlic bread to soak up every drop. Sometimes I garnish bowls with a dollop of Greek yogurt or an extra sprinkle of fresh thyme. For a heartier meal add a simple mixed greens salad on the side.
Cozy Flavor Traditions
Rotisserie chicken soups like this have roots in many cultures where leftover roasted poultry finds new life as soul-warming meals. I always find that using a mix of mushrooms feels extra special on rainy days almost like adding an earthy forest note reminiscent of comfort food traditions from across the globe.
Recipe FAQs
- → Can I use homemade broth instead of store-bought?
Yes, homemade broth enhances flavor and provides a richer, more personalized base for the soup.
- → Is it possible to substitute another protein?
You can use leftover turkey or even cooked tofu for a different twist, adjusting seasonings as needed.
- → How can I make the soup dairy-free?
Replace heavy cream with coconut milk or any unsweetened plant-based alternative to maintain creaminess.
- → What type of mushrooms work best?
Cremini, white button, or a mix of wild mushrooms all complement rotisserie chicken well in this soup.
- → Is there a way to thicken the soup further?
Simmer a bit longer to reduce or stir in a cornstarch slurry for a thicker consistency if desired.