Comforting Rotisserie Chicken and Mushroom Soup Recipe

Introduction

This comforting rotisserie chicken and mushroom soup is a hearty and flavorful dish perfect for cozy evenings. With tender shredded chicken, earthy mushrooms, and fresh spinach, it’s both nourishing and easy to prepare. A creamy broth ties all the delicious ingredients together for a satisfying bowl.

Ingredients

• 1 rotisserie chicken (shredded, about 3 cups cooked chicken)
• 1 lb sliced mushrooms
• 1 diced onion (yellow or white)
• 2 chopped celery stalks
• 4 crushed garlic cloves (freshly crushed)
• 3 cups chopped spinach
• 6 cups chicken broth (such as Swanson)
• 1 cup heavy cream
• 2 tsp fresh thyme
• 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 diced onion and chopped celery, cooking until soft and translucent, about 5 minutes. Stir occasionally to prevent sticking.
2. Step 2: Add the sliced mushrooms to the pot and cook until they turn golden brown, stirring frequently for even cooking, about 5-7 minutes.
3. Step 3: Stir in the fresh thyme and crushed garlic. Cook for 1-2 minutes until the garlic is fragrant, being careful not to let it burn.
4. Step 4: Pour in the chicken broth and heavy cream. Stir well and bring the soup 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 to the pot. Continue to simmer 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 for brightness if desired. Serve hot with your favorite bread for dipping.

Tips & Variations

• Use a mix of mushrooms like cremini, shiitake, or white button for added depth of flavor.
• For a lighter version, substitute the heavy cream with half-and-half or whole milk.
• Add a handful of cooked pasta or rice to make the soup more filling.
• Fresh herbs like parsley or basil can be stirred in just before serving for a fresh touch.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over medium heat to prevent the cream from curdling. You may need to add a splash of broth or water to loosen the soup if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade chicken broth instead of store-bought?

Absolutely. Homemade broth will add even more rich flavor to the soup and is a great way to use leftover chicken bones.

Can I make this soup vegetarian?

Yes, substitute the rotisserie chicken with extra mushrooms or a plant-based chicken alternative and use vegetable broth instead of chicken broth.

Comforting Rotisserie Chicken and Mushroom Soup Recipe

Print Recipe

★★★★★

4.9 from 112 reviews

This comforting rotisserie chicken and mushroom soup is a hearty, flavorful dish perfect for cozy meals. Featuring sautéed mushrooms, fresh spinach, and tender shredded rotisserie chicken, all simmered in a rich broth with heavy cream and seasoned with fresh thyme and garlic, this soup combines creamy and savory elements for a satisfying bowl of comfort.

• Author: Isabella
• 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

Vegetables

• 1 diced onion (yellow or white)
• 2 chopped celery stalks
• 1 lb sliced mushrooms
• 4 crushed garlic cloves (freshly crushed)
• 3 cups chopped spinach

Liquids and Dairy

• 6 cups chicken broth (Swanson or similar)
• 1 cup heavy cream

Protein

• 1 rotisserie chicken, shredded (about 3 cups cooked chicken)

Herbs and Seasonings

• 2 tsp fresh thyme
• 1 pinch chili flakes
• Salt to taste
• Pepper to taste

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 chopped onion and 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 until golden brown, stirring often to ensure even cooking, typically 5-7 minutes.
3. Add Aromatics: Stir in the fresh thyme and minced garlic. Cook for 1-2 minutes, stirring constantly until fragrant. Be careful not to burn the garlic.
4. Simmer with Stock and Cream: Pour in the chicken broth and heavy cream. Stir well and bring to a gentle simmer. Let it cook for about 5 minutes to meld the flavors.
5. Add Chicken and Spinach: Add the shredded rotisserie chicken and fresh spinach to the pot. Continue simmering for another 5 minutes until the spinach wilts and the chicken is heated through.
6. Season and Serve: Season with salt, pepper, and a splash of lemon juice for brightness. Adjust seasoning as needed. Serve hot, ideally with your favorite bread for dipping.

Notes

• Use freshly crushed garlic for the best aroma and flavor.
• Rotisserie chicken provides both convenience and enhanced flavor.
• Heavy cream enriches the soup, but can be reduced for a lighter version.
• If preferred, substitute chicken broth with vegetable broth for a slightly different taste.
• Add chili flakes sparingly to control spiciness.
• Serve immediately for best texture, as spinach wilts quickly.

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