Comforting Rotisserie Chicken and Mushroom Soup Recipe

Introduction

This comforting rotisserie chicken and mushroom soup is a hearty, flavorful dish perfect for cozy evenings. Packed with tender chicken, earthy mushrooms, and fresh spinach, it’s simple to make yet deeply satisfying.

Ingredients

• 1 diced onion (yellow or white)
• 2 chopped celery stalks
• 1 lb sliced mushrooms
• 4 crushed garlic cloves (freshly crushed)
• 2 tsp fresh thyme
• 6 cups broth (chicken or vegetable)
• 1 cup heavy cream
• 3 cups shredded rotisserie chicken
• 3 cups chopped spinach
• Salt to taste
• Pepper to taste
• 1 pinch chili flakes

Instructions

1. Step 1: Heat a splash of olive oil or a knob of butter in a large pot over medium heat. Add the chopped onion and celery, cooking until soft and translucent, about 5 minutes. Stir occasionally to prevent sticking.
2. Step 2: Add the sliced mushrooms to the pot with the onion and celery. Cook until golden brown, stirring often, about 5 to 7 minutes.
3. Step 3: Stir in the fresh thyme and crushed garlic. Cook for 1 to 2 minutes, stirring constantly until the garlic is fragrant. Avoid burning the garlic to prevent bitterness.
4. Step 4: Pour in the broth and heavy cream. Stir well and bring the mixture to a gentle simmer. Let it cook for about 5 minutes to meld the flavors.
5. Step 5: Add the shredded rotisserie chicken and chopped spinach. Continue simmering for another 5 minutes until the spinach wilts and the chicken is heated through.
6. Step 6: Season the soup with salt, pepper, and a pinch of chili flakes to taste. Add a splash of lemon juice if desired for brightness. Serve hot with your favorite bread for dipping.

Tips & Variations

• For a lighter version, substitute heavy cream with half-and-half or coconut milk.
• Add fresh herbs like parsley or basil for extra freshness.
• If you prefer a thicker soup, stir in a tablespoon of flour or cornstarch mixed with cold water before adding the broth.
• Use leftover chicken or turkey as an alternative to rotisserie chicken.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The soup may thicken after cooling; add a splash of broth or water when reheating to reach your desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms for this soup?

Yes, feel free to use cremini, shiitake, or a mix of mushrooms to suit your taste and what’s available.

Is it possible to freeze this soup?

Yes, you can freeze the soup before adding the cream and spinach. After thawing, reheat and then stir in the cream and fresh spinach for best texture and flavor.

Comforting Rotisserie Chicken and Mushroom Soup Recipe

Print Recipe

★★★★★

4.5 from 101 reviews

This comforting rotisserie chicken and mushroom soup combines tender shredded chicken, sautéed mushrooms, and fresh spinach in a creamy broth enriched with thyme and garlic. Perfect for a cozy meal, this hearty soup is easy to prepare on the stovetop and delivers a deliciously warming experience.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 rotisserie chicken (shredded, about 3 cups cooked chicken)
• 1 lb sliced mushrooms
• 3 cups chopped spinach
• 1 diced onion (yellow or white onion work best for this recipe)
• 2 chopped celery stalks
• 4 crushed garlic cloves (freshly crushed for best aroma)
• 6 cups broth (Swanson chicken broth recommended)
• 1 cup heavy cream

Seasonings and Herbs

• 2 tsp fresh thyme
• 1 pinch chili flakes
• Salt to taste
• Pepper to taste
• Splash of lemon juice (for serving)

Fats for Cooking

• Olive oil or butter (a splash or knob for sautéing)

Instructions

1. Sauté the Vegetables: 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 until they become soft and translucent, about 5 minutes. Stir occasionally to prevent sticking.
2. Cook the Mushrooms: Add the sliced mushrooms to the pot with the onions and celery. Cook, stirring often, until the mushrooms turn golden brown, approximately 5-7 minutes.
3. Add Aromatics: Stir in the fresh thyme and crushed garlic cloves. Cook for 1-2 minutes, stirring constantly until the garlic is fragrant but not browned.
4. Simmer with Stock and Cream: Pour in the chicken broth and heavy cream. Stir to combine, then bring the soup to a gentle simmer. Let it cook for about 5 minutes to allow the flavors to meld.
5. Add Chicken and Spinach: Add the shredded rotisserie chicken and chopped spinach to the simmering soup. Continue simmering for another 5 minutes until the spinach wilts and the chicken is heated through.
6. Season and Serve: Season the soup with salt, pepper, and a splash of lemon juice to brighten the flavors. Adjust seasoning as needed. Serve hot with your favorite bread for dipping.

Notes

• Use freshly crushed garlic for the best aroma and flavor.
• Swanson chicken broth is recommended for a rich, savory base.
• The soup can be made with leftover rotisserie chicken for convenience.
• For extra heat, increase the pinch of chili flakes.
• To make the soup dairy-free, substitute heavy cream with coconut milk or a dairy-free cream alternative.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.

Keywords: rotisserie chicken soup, mushroom soup, creamy chicken soup, quick chicken soup, easy stovetop soup, comfort food, spinach soup