Rotisserie Chicken and Mushroom Soup
A hearty and comforting chicken and mushroom soup that's perfect for weeknights or gatherings.
Ingredients
Vegetables and Aromatics
- 1 cup heavy cream adds richness
- 1 lb sliced mushrooms provides earthiness
- 2 tsp fresh thyme adds aromatic flavor
- 3 cups chopped spinach introduces freshness
- 1 diced onion (yellow or white) builds a savory base
- 2 chopped celery stalks adds crunch and flavor
- 4 cloves crushed garlic enhances overall flavor
Main Ingredients
- 1 rotisserie chicken (shredded, about 3 cups cooked chicken) main protein element
- 6 cups broth (chicken or vegetable) liquid foundation for soup
Seasoning
- to taste pepper
- to taste salt
- 1 pinch chili flakes for subtle heat
Instructions
Preparation
- Heat a large pot over medium heat. Add the diced onion and chopped celery, stirring occasionally until the onion is translucent, about 5 to 7 minutes.
- Add crushed garlic and sliced mushrooms, cooking until the mushrooms are tender and have released some moisture, about 7 to 10 minutes.
- Pour in 6 cups of broth, ensuring the sautéed vegetables are submerged, and bring to a gentle simmer.
- Add shredded rotisserie chicken, chopped spinach, and fresh thyme. Cook for about 2 to 3 minutes until the spinach wilts.
- Season with salt, pepper, and chili flakes to taste. Adjust seasoning if necessary.
- Reduce heat to low and stir in the heavy cream. Warm through for a couple of minutes, avoiding boiling.
Notes
Use fresh ingredients for vibrant flavor. Let the soup sit before serving to enhance flavors. Great for breakfast or paired with crusty bread for dinner.
Nutrition
Serving: 1g
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