Comforting Rotisserie Chicken Mushroom (Print-Friendly Format)
Rotisserie chicken, mushrooms, and spinach come together in a creamy, comforting soup for chilly evenings.
# Ingredients You’ll Need:
→ Vegetables and Aromatics
01 -
1 onion, diced (yellow or white)
02 -
2 celery stalks, chopped
03 -
1 lb (450 g) mushrooms, sliced
04 -
4 garlic cloves, freshly crushed
05 -
3 cups (90 g) fresh spinach, chopped
→ Protein
06 -
1 rotisserie chicken, shredded (about 3 cups cooked chicken)
→ Liquids
07 -
6 cups (1.4 L) chicken broth
08 -
1 cup (240 ml) heavy cream
→ Herbs and Seasonings
09 -
2 tsp fresh thyme
10 -
1 pinch chili flakes
11 -
Salt, to taste
12 -
Black pepper, to taste
# How to Make It:
01 -
Heat a splash of olive oil or a knob of butter in a large pot over medium heat. Add the diced onion and chopped celery, cooking for about 5 minutes until softened and translucent. Stir occasionally to prevent sticking.
02 -
Add the sliced mushrooms to the softened onions and celery. Sauté for 5–7 minutes, stirring frequently, until mushrooms are golden brown and their moisture has evaporated.
03 -
Stir in the freshly crushed garlic and fresh thyme. Cook for 1–2 minutes, stirring constantly, until fragrant but not browned.
04 -
Pour in the chicken broth and heavy cream. Stir well to combine and bring the mixture to a gentle simmer. Allow to simmer for 5 minutes for flavors to meld.
05 -
Add the shredded rotisserie chicken, chopped spinach, and a pinch of chili flakes. Continue to simmer for another 5 minutes, until the spinach wilts and the chicken is thoroughly heated.
06 -
Season the soup with salt and black pepper to taste. Optionally, add a splash of lemon juice for brightness. Serve hot with rustic bread if desired.
# Extra Tips:
01 -
Use freshly crushed garlic and fresh thyme for optimal aromatic depth.